Pasta with Cottage Cheese Sauce
Cook up this cottage cheese pasta sauce as a cozy high protein dinner idea with fresh cheese, sweet peppers and fragrant herbs!
Servings: 4 servings
Calories: 310kcal
Equipment
Ingredients
- 2 sweet red peppers I use red pointed peppers
- 1 tablespoon olive oil
- ½ teaspoon sweet paprika
- ½ teaspoon dried thyme
- 8 ounces pasta fusilli, penne or farfalle
- 1 cup cottage cheese
- ¼ cup fresh basil leaves
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- Slice your peppers into 2-3 pieces and remove the stalk, membrane and seeds. Add to the baking sheet, drizzle with olive oil and sprinkle over the sweet paprika and dried thyme. Toss to coat in the spices. Roast the peppers for 20-25 minutes, until softened.
- Remove from the oven, place in a bowl and cover with a plate for 10 minutes. Once cool enough to handle, peel the skins from the peppers.
- Cook your pasta according to package instructions in lightly salted water. Reserve half a cup of the pasta water (you may not use it all). Drain in a colander.
- Blend the cottage cheese, roasted peppers, fresh basil leaves, ¼ cup of pasta water, salt and black pepper, if using, to a thick sauce.
- Add the cooked pasta back to the pot and pour in the cottage cheese sauce. Stir into the pasta, adding more pasta water, a spoonful at a time, for a thicker, smooth sauce, as needed. Season to taste preference.
Notes
- I suggest to use a 4% cottage cheese for a creamier, richer sauce.
- A gluten free pasta, or alternative pasta such as brown rice pasta, quinoa or other can be used.
- Nutritional information is auto-generated and should be understood to be an estimate.
- cottage cheese is on the 'eat freely' section of the British Dietetic Association histamine list, and 'well tolerated' on the SIGHI elimination diet for histamine intolerance, but does not appear on the mast cell disorders version.
- wheat (pasta) scores 1. Use a gluten free or alternative pasta to dietary requirements.
- black pepper, which scores 2.
Nutrition
Calories: 310kcal | Carbohydrates: 48g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 172mg | Potassium: 318mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2143IU | Vitamin C: 76mg | Calcium: 65mg | Iron: 1mg
