Description
Indulge in a cozy, high-protein weeknight dinner with this Pumpkin Cottage Cheese Pasta. By blending velvety cottage cheese with earthy pumpkin puree, this recipe achieves a creamy, restaurant-quality sauce without using heavy cream. Perfect for busy autumn evenings, this nourishing dish is packed with seasonal flavor and is simple to prepare in just fifteen minutes. It is a nutritious, veggie-packed twist on traditional pasta that the whole family will love.
Ingredients
12 oz pasta of choice
1 cup cottage cheese
3/4 cup pumpkin puree
2 cloves garlic, minced
1/4 cup reserved pasta water
1 tbsp olive oil
1 tsp dried sage
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
Optional: Crispy beef bacon crumbles
Instructions
Bring a large pot of salted water to a boil and cook pasta until al dente.
Reserve 1/2 cup of starchy pasta water before draining.
Combine cottage cheese, pumpkin puree, garlic, sage, and red pepper flakes in a blender; process until smooth.
Heat olive oil in a large skillet over medium heat.
Pour the pumpkin mixture into the skillet and heat for 3 minutes.
Add the cooked pasta to the skillet and toss, adding reserved pasta water as needed to reach a glossy consistency.
Season with salt and pepper to taste and top with optional beef bacon crumbles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to loosen the sauce. For extra protein and a savory contrast, garnish with crispy beef bacon crumbles.
- Prep Time: 5
- Cook Time: 10
- Category: Recipes
- Method: Stovetop
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 15mg