High Protein Cottage Cheese Vodka Sauce

5 from 1 vote

High Protein Cottage Cheese Vodka Sauce

Blended cottage cheese adds protein to a classic spicy vodka sauce. No chunks and no weird taste at all! Serve over chickpea pasta for a vegetarian 30 minute dinner with 30g protein per serving.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 477kcal

Author: Olivia Parsons

Ingredients

227 g chickpea pasta ½ lb
1 tablespoon olive oil
½ onion diced
2 cloves minced garlic
¼ cup tomato paste
2 teaspoon calabrian chili paste or hot bomba
½ teaspoon red pepper flakes
¼ teaspoon each: salt, pepper, oregano
1 oz vodka
⅔ cup blended cottage cheese
⅓ cup grated parmigiano reggiano

Instructions

Cook the pasta al dente in a pot of salted water according to package instructions. Drain and rinse with cool water. It will cook in the time the sauce comes together. It is important to not overcook chickpea pasta.
In a food processor or a blender, blend the cottage cheese until smooth. Set aside.
Heat a large skillet over medium heat. Add the olive oil and cook the diced onion for 3 minutes before adding the garlic. Cook until golden and fragrant, 2-3 more minutes.
Add the tomato paste, hot bomba, and spices. Toast for 2 minutes.
Deglaze the pan with the vodka and let it cook off for 2 minutes. Stir in the blended cottage cheese and grated parmigiano.
Add the pasta into the sauce and gently stir to coat, adding pasta water as needed to thin the sauce. Serve topped with more parmigiano cheese, red pepper flakes, and a garnish of fresh basil.

Notes

Do not overcook the chickpea pasta or it will fall apart. You can use any type of pasta you like.
If you don't mind the chunks, you don't have to blend the cottage cheese.
You can make the sauce in advance and store in the fridge for up to 3 days before re-heating with fresh cooked pasta.

Nutrition facts are an estimate.

Nutrition