Tomato Cottage Cheese Pasta
If you are a fan of cottage cheese this pasta was made for you!
Servings: 4
Cost: £3 / $4
Equipment
- Sharp Knife & Chopping Board
- Large Deep Pan & Wooden Spoon
- Large Pot & Tongs
- Blender
Ingredients
- 450g / 1lb Bucatini (or other long-cut pasta)
- 3 tbsp / 45g Butter
- 4 cloves of Garlic, finely diced
- 1/4 tsp Chilli Flakes, or to preference
- 90g / 3oz Tomato Puree (Tomato Paste in US)
- 240ml / 1 cup Chicken Stock
- 1/2 small bunch Fresh Basil, plus some more small leaves to serve (15g/0.5oz)
- 90g / 3oz Sun Dried Tomatoes
- 1x 300g/10.5oz tub of whole milk/full fat Cottage Cheese, at room temp (see notes)
- 40g / 1/2 cup freshly grated Parmesan
- Salt & Pepper, to taste
Instructions
- Add the pasta to well-salted boiling water and cook until al dente. Don't drain.
- Meanwhile, melt the butter in a large deep pan over medium heat. Once melted, add the garlic and chilli flakes and fry for 30 seconds or so, then stir in tomato puree and fry for a minute or so (important for it to sweeten). Pour in the stock and stir to blend with the tomato puree. Turn off the heat and leave to cool for 1 minute.
- Pour the sauce into a blender, then add the basil, sun dried tomatoes and cottage cheese. Blend until smooth (if it ends up too thick to blend just add in a splash of the pasta water).
- Use tongs to transfer the pasta straight from the pot into the pan with the heat off. Pour over the sauce and toss to combine with a splash of pasta water, then toss in the parmesan. The sauce will thicken up quite quickly so just thin out with more pasta water as and when you need to.
- Season generously to taste then serve up with some small basil leaves and enjoy!
Video
Notes
a) Cottage Cheese - Important that you get the cheese out of the fridge before you start the recipe. This helps prevent the sauce from splitting. Ensuring it's full-fat will also help too.
b) Pasta Water - The sauce is very thick, so the pasta water is essential. Just make sure the pasta water is well-seasoned so you don't dilute the flavour of the sauce. The starch will also help bind the sauce and help prevent the cheese from splitting.
c) Heat - You want the pasta to just finish cooking when the sauce is ready. Don't leave it sat in the pot because it will get too soft. The leftover heat from the pasta will be enough to blend the sauce nicely.
d) Calories - Whole recipe divided by 4.
Nutrition
Calories: 665kcal | Carbohydrates: 108.69g | Protein: 23.44g | Fat: 17.73g | Saturated Fat: 8.728g | Polyunsaturated Fat: 1.877g | Monounsaturated Fat: 4.264g | Trans Fat: 0.437g | Cholesterol: 44mg | Sodium: 588mg | Potassium: 1315mg | Fiber: 15.7g | Sugar: 11.59g | Vitamin A: 1041IU | Vitamin C: 12.4mg | Calcium: 191mg | Iron: 3.69mg