High Protein Vegetable Pasta

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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