High-Protein White Sauce Pasta

Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook according to the package instructions until al dente, about 8‑10 minutes.

While the pasta cooks, melt the butter in a medium saucepan over medium heat.

Stir in the flour and whisk continuously for 1‑2 minutes to form a light roux; do not let it brown.

Gradually pour the milk into the roux while whisking to prevent lumps; continue whisking until the mixture thickens, about 3‑4 minutes.

Remove the saucepan from heat and whisk in the whey protein powder until fully incorporated and the sauce is smooth.

Stir in the grated Parmesan, season with salt and freshly ground black pepper, and return to low heat to keep warm.

When the pasta is done, drain it, reserving ¼ cup of the cooking water.

Add the drained pasta to the white sauce, tossing to coat; if the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.

Cook together for 1‑2 minutes so the pasta absorbs some of the sauce.

Taste and adjust seasoning if needed.

Transfer the pasta to serving plates, garnish with chopped fresh herbs if using, and serve immediately.