creamy basil and tomato cottage cheese pasta
Another day, another cottage cheese pasta recipe that is delicious, macro-friendly, and EASY! can’t stop, won’t stop with the cottage cheese…and I am not sorry about it.
You can use whatever pasta you like with this one…I used Banza spaghetti noodles to keep this lower carb, higher protein. Also, don’t be scared of the cottage cheese! You can’t even taste it, and it makes this recipe extra creamy.
Let’s get into it!
Macros per serving: 23g p / 38g c / 9g f
Serves: 4
Ingredients:
1 box of Banza spaghetti noodles (or 8 oz of your favorite pasta)
1/2 container of cherry tomatoes, chopped
1 tsp minced garlic
1 cup cottage cheese
10g basil leaves, fresh
1 tsbp pine nuts
1 tbsp extra virgin olive oil
1/4 cup milk of choice (I used almond)
1/4 cup reduced fat parmesan
salt and pepper to taste
Directions:
Add your pasta to a pot and cook according to directions. Drain when finished and set aside.
In a food processor or blender, add garlic, cottage cheese, basil, pine nuts, olive oil, garlic, milk, parmesan, salt and pepper. Blend until smooth.
In a pan, greased with your choice of butter, additional oil, or cooking spray, add chopped cherry tomatoes with a little salt and cook until slightly roasted.
Add in pasta and sauce. Mix well until everything is coated. Let stand for a few minutes to thicken. If pasta sauce is too thick, you can add 1 tsp of milk at a time until consistency is to your liking!
Top with additional parmesan cheese and fresh basil.
Enjoy!
