Description
This recipe creates a creamy and flavorful pasta sauce using cottage cheese and roasted red pepper, offering a healthy and comforting meal. It’s a quick and easy weeknight dinner option that’s perfect for the whole family.
Ingredients
Scale
- 250 g (9 oz) low-fat cottage cheese, smooth variety
- 200 ml (¾ cup) milk, whole or plant-based (unsweetened)
- 2 Tbsp (30 ml) olive oil, extra virgin
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 150 g (5 oz) roasted red pepper purée
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and pepper, to taste
- 400 g (14 oz) cooked pasta (penne or fusilli)
- Fresh basil leaves, torn, for garnish
- Optional: 2 Tbsp (10 g) Parmesan or nutritional yeast
Instructions
- Roast Pepper: Roast red pepper at 220°C (425°F) for 15-20 minutes, turning once.
- Steam & Peel: Steam pepper in a covered bowl for 5 minutes, then peel off skin and remove seeds.
- Purée Pepper: Blend pepper until smooth.
- Sauté Aromatics: Sauté onion in olive oil for 3-4 minutes, then add garlic for 30 seconds.
- Bloom Spices: Stir in paprika, cumin, salt, and pepper; cook for 1 minute.
- Make Sauce: Add cottage cheese and milk; simmer for 5-6 minutes, stirring.
- Incorporate Pepper: Gently fold in half of the red pepper purée.
- Combine & Plate: Toss with pasta, add pasta water if needed, and plate.
- Garnish: Drizzle with remaining purée and garnish with basil.
Notes
For a smoother sauce, strain the red pepper purée through a fine-mesh sieve. Adjust spice level with cayenne pepper or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 20 mg
Keywords: pasta,cottage cheese,red pepper,vegetarian,easy,healthy,comfort food,weeknight dinner