As the temperature starts to drop, there’s nothing more we crave than comfort food. And what’s more comforting than a big ol’ bowl of pasta? But contrary to popular belief, pasta is not the enemy! So next time those cravings strike, why not try whipping up a batch of this creamy vegetarian pasta, which thanks to the inclusion of cottage cheese, also packs a protein punch! Bon appetit!
1 cup cottage cheese
¼ cup grated parmesan
1 cup milk of your choice
1tbs corn flour
Pinch of salt and pepper
1tsp dried oregano
1tsp dried basil
1 clove garlic
150g wholemeal spaghetti
2 medium zucchini, spiralized to create zucchini noodles
Handful of cherry tomatoes, halved
Fresh parsley or basil, to serve
1. Cook pasta according to packet direction. In a separate pot of boiling water, boil the zucchini noodles for 3 minutes, or until tender. Drain and rinse both.
2. In a high speed blender, blend the cottage cheese, milk, parmesan, dried herbs, salt, pepper and garlic until smooth. Pour into a large saucepan and cook for 5 minutes at a simmer, stirring frequently.
Add cooked pasta and zucchini noodles to the saucepan, together with the cherry tomatoes. Continue to cook for 2-3 minutes, until combined. Divide into serving bowls and top with fresh parsley
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