Creamy Cottage Cheese Pasta
35 min651 kcal each
Rigatoni in a silky tomato sauce made creamy by blending in cottage cheese and Parmesan, tossed with Italian-seasoned turkey. Rich enough to pass for vodka sauce.
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Plan this recipeIngredients
for 4 servings- Lean ground turkey (93%)454 g
- Italian seasoning1½ tsp
- Garlic powder¼ tsp
- Olive oil1½ tsp
- Onion½ piece
- Garlic4 clove
- Chili flakes¼ tsp
- Tomato paste130 g
- Chicken bone broth, low-sodium80 ml
- Cottage cheese, 2%226 g
- Milk, 2%80 ml
- Parmesan, finely grated50 g
- Rigatoni, dry340 g
- Fresh basil1 handful
- Salt½ tsp
- Black pepper.13 tsp
Method
Prep 15 min · cook 20 min- Bring a large pot of salted water to the boil.
- Brown the turkey with the Italian seasoning, garlic powder, salt and pepper in a large pan over medium heat for 5–6 minutes; set aside.
- Cook the rigatoni until al dente, keeping 120 ml of the pasta water.
- In the same pan, warm the oil and cook the onion, garlic and chili flakes for 3–4 minutes, then stir in the tomato paste for 2–3 minutes until it darkens; deglaze with the broth.
- Blend the cottage cheese and milk until smooth, then add the tomato mixture and Parmesan and blend again.
- Return the sauce to the pan over low heat, loosening with pasta water as needed, and toss in the pasta and turkey. Top with basil and more Parmesan.
- Keeps 4 days in the fridge. Reheat with a splash of water or milk.
Nutrition
per servingCal
651
Protein
45g
Carbs
78g
Fat
18g
Of 18g of fat per serving, 5.9g is saturated.
