High Protein Cottage Cheese Pasta
Swap alfredo for this high-protein cottage cheese pasta sauce for a healthy weeknight dinner. Made with basil, pecorino, and garlic, expect a yummy taste.
Servings: 4
Calories: 454kcal
Cost: £1.40
Ingredients
- 1 onion, finely diced (£0.15)
- 3-4 cloves of garlic, finely chopped (£0.39)
- 350 g pasta, I used casarecce (£2.00)
- 300 g cottage cheese (£1.09)
- Fresh basil, torn to serve (£0.60)
- 50 g Pecorino, finely grated (£1.35)
Cupboard Essentials
- 1 tbsp extra virgin olive oil
- Salt & Pepper
- Red pepper or chilli flakes
Instructions
- Start by adding the onion and extra virgin olive oil into a large frying pan over a medium heat. Season with salt, pepper and pinch of chilli flakes/red pepper flakes if you like a little heat.
- Saute for 5 minutes. Meanwhile, add your pasta to salted boiling water. Set a timer to the packet time minus 2 minutes.
- Add garlic into the pan with the onions to fry for a couple of minutes, then transfer to a blender. Next, add the cottage cheese and 300ml of pasta water. Ensuring the blender cup isn’t too hot, blend until smooth.
- When the timer goes off for your pasta, reserve a large mug full of pasta water and drain the pasta.
- Transfer the pasta into the frying pan along with the cottage cheese mix. Stir to combine, then add the pecorino and continue to stir. Loosen as necessary with pasta water.
- When the pasta is nice and saucy, serve up with a few basil leaves and an optional sprinkle of chilli flakes or black pepper. You can also add an extra grating of pecorino if you fancy.
Notes
- Add the sauce off the heat or on very low heat to prevent cottage cheese from curdling.
- Use full-fat cottage cheese for a creamier sauce, or low-fat for a lower-calorie option.
- Avoid high heat to ensure the sauce remains smooth and not clumpy or watery.
Nutrition
Calories: 454kcal | Carbohydrates: 69g | Protein: 23g | Fat: 9g