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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!


Ingredients:

  • 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


Method:

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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