High Protein Creamy Skyr Pasta

The CREAMIEST pasta recipe without any heavy cream 🍝

I never knew you could add Skyr to pasta… until I did.

Okay, so: I was today years old when I found out you can mix Skyr into pasta sauce and make it super creamy without any heavy cream or weird protein powder taste.
The result? A rich, cozy, high-protein pasta that feels like comfort food but is secretly really balanced. I didn’t expect it to turn out THIS good.

If you're into creamy sauces but want something lighter and macro-friendly, Skyr is a game-changer. It's thicker than Greek yogurt, lower in fat, and way higher in protein — and somehow makes pasta feel both indulgent and clean at the same time.

Let’s get into it.

Wait, what even is Skyr?

If you’ve never heard of it — Skyr (pronounced skeer) is an Icelandic dairy product. It’s technically a soft cheese, but it looks and tastes like a super thick yogurt.
It’s really popular in Europe, especially in places like Germany, Scandinavia, and the UK. Think of it like Greek yogurt, but even thicker and higher in protein. Oh, and basically fat-free.

Why you’ll love this recipe:

• 💪 45g+ protein per serving

• 🥦 Sneaks in veggies without tasting “healthy”

• 🥄 Super satisfying and comforting

• ⏱ Done in 30 minutes, meal prep friendly

---

---

Prep Time: 10 minutes I Cook time: 20 minutes I 2-3 servings

Ingredients

• 150–200 g whole wheat or chickpea pasta

• 1 onion, diced

• 2 garlic cloves, minced

• 1 zucchini, diced

• 1 carrot, grated or finely chopped

• 2 plant-based chicken filets (or any protein you like)

• 1 can chopped tomatoes (~400 g)

• 200 ml low-fat or plant milk

• ½ vegetable stock cube

• Salt, pepper, paprika, Italian herbs, chili flakes (optional)

• 1 tbsp Parmesan (optional)

• 250 g Skyr (plain, no flavor)

---

Instructions:

1. Cook pasta according to package instructions until al dente.

2. In a large pan, sauté onion and garlic in a little oil until soft.

3. Add zucchini and carrot, and cook for 4–5 minutes.

4. Add the vegan chicken and pan-fry until golden.

5. Pour in the chopped tomatoes and milk, and stir in the stock cube.

6. Let the sauce simmer for 5–10 minutes, allowing it to thicken. Season with salt, pepper, herbs, and Parmesan.

7. Turn off the heat and stir in the Skyr – don’t cook it, or it might curdle.

8. Mix the sauce with the pasta or serve on top.

---

Tips & Notes:

• Add the Skyr at the end once the heat is off – it keeps the sauce smooth and prevents curdling.

• If the sauce gets too thick, stir in a splash of milk to loosen it up.

• This dish is great for meal prep – just store the sauce and pasta separately if you want to keep the texture best when reheating.

• Reheat gently and add a little water or milk to bring back that creamy consistency.

Substitution Ideas:

• Skyr: You can use Greek yogurt (plain, thick) if you don’t have Skyr. Try to go for 0–2% fat for a similar result.

• Pasta: Use any pasta you like – whole wheat, chickpea, lentil, or gluten-free all work.

• Protein: Plant-based chicken, regular chicken, tofu, tempeh, or even lentils are all great options depending on what you have.

• Veggies: Swap zucchini and carrot for spinach, mushrooms, bell peppers, or anything that sautés well.

• Milk: Any unsweetened plant-based milk or low-fat dairy milk will do here. Just avoid anything too sweet (like vanilla almond milk).

---

Give this recipe a try and let me know how it turns out! 🎀