Pasta with Creamy Cottage Cheese Sauce (High Protein)
This Pasta with Creamy Cottage Cheese Sauce uses cottage cheese for a protein-packed twist on traditional Alfredo sauce and is ready in under 30 minutes!
Servings: 4
Calories: 495kcal
Ingredients
- 8 ounces farfalle or penne pasta
- 2 cups broccoli, chopped into small florets
- 1 cup cottage cheese (I use full-fat cottage cheese)
- ¼ cup prepared basil pesto
- ¼ cup grated parmesan cheese plus extra for serving
- 1 tablespoon olive oil (can use the oil from the jar of sun-dried tomatoes)
- ⅓ cup pasta water
- ¼ cup julienne cut sun-dried tomatoes
- 1 ½ cups diced, cooked chicken breast (optional)
Instructions
- Cook the pasta in a large pot of salted water, according to package directions. During the last 2-3 minutes of cooking, add the broccoli florets to the pot. When they’re tender, drain the pasta and broccoli, reserving about ½ cup of the pasta water.
- Add the cottage cheese, pesto, parmesan cheese, and olive oil to a blender. Pour in ⅓ cup of the reserved pasta water. Blend until smooth. Add more pasta water, if needed, to thin out the sauce.
- Heat a large skillet over medium heat. Add the cooked pasta, broccoli, sun-dried tomatoes, and diced chicken (if using). Pour the cottage cheese sauce into the pan and toss to combine all the ingredients well. Once the ingredients are warm, remove the skillet from the heat. Don’t let the sauce get too hot as it may separate.
- Serve the pasta with extra parmesan cheese on the side for topping.
Nutrition
Serving: 1 serving | Calories: 495kcal | Carbohydrates: 51g | Protein: 34g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 496mg | Potassium: 574mg | Fiber: 4g | Sugar: 4g | Vitamin A: 814IU | Vitamin C: 46mg | Calcium: 168mg | Iron: 2mg
