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Hidden Veggie & Cottage Cheese Pasta is a delicious and nutritious meal that combines the goodness of vegetables with the creaminess and protein-packed benefits of cottage cheese. This recipe is perfect for those looking to sneak in some extra veggies into their meals without compromising on taste. It’s also a great option for families with picky eaters who might not be keen on eating their veggies. Top with Parmesan cheese, fresh basil and this will be your new favourite pasta dish!
Why You'll Love This Hidden Veggie & Cottage Cheese Pasta
- Nutritious and Delicious: This recipe combines the goodness of hidden veggies and protein-rich cottage cheese, providing a wholesome and balanced meal. It’s a fantastic way to incorporate more vegetables into your diet while enjoying a creamy and satisfying pasta dish.
- Creamy and Protein-Packed: The addition of cottage cheese adds a creamy, velvety texture to the dish while boosting its protein content. This makes it a satisfying option for individuals seeking a protein-rich meal that will leave them feeling full and energized.
Sneaky Veggie Power: Picky eaters and those looking to increase their veggie intake will appreciate this recipe. The vegetables are cleverly blended into a flavorful sauce, allowing you to enjoy the benefits of added nutrients without compromising on taste or texture.
Ingredients Needed
500g Cottage Cheese
3 Medium Tomatoes
1 Medium Onion
2 Heads Garlic
2 Zuchinni
2 Medium Carrots
1 Red Bell Pepper
2 Tablespoons Oil
1 Teaspoon Salt
1 Teaspoon Pepper
1-2 Cups Vegetable Broth
1 lbs Penne
1/2 Cup Parmesan Cheese, grated
Handful Fresh Basil, chiffonade
How To Make Hidden Veggie & Cottage Cheese Pasta
Preheat your oven to 400 degrees F.
With a sharp knife, cut the vegetables and add them to a parchment lined baking sheet. Cut the tomatoes into quarters, the onion in half, the zucchini and carrots into chunks and chop just the top off of the 2 heads of garlic. Place all these veggies in a single layer on the baking sheet.
Drizzle oil over top of the veggies with salt and pepper. Massage the oil and salt and pepper into all of the veggies. Place the baking sheet in the oven and roast for about 30-40 minutes.
Towards the last 10 minutes of the veggies roasting, cook penne pasta until al dente and save 1 cup of pasta water. Set aside for now.
Once the veggies are done roasting, in a high speed blender add all of the roasted veggies, cottage cheese and 1 cup of vegetable broth. Blend this mixture on high until a smooth consistency appears and there are no lumps. Add more broth if you feel like the sauce is too thick and until it is your desired consistency.
Note: You will probably have more sauce than pasta. Only add what you need to your pasta and save the rest of the sauce for another time. I added about 1/2 of the sauce to my penne and saved the other 1/2 for another day. Stir the pasta and sauce together.
Garnish and serve the pasta with grated Parmesan cheese and fresh basil. Enjoy! 🙂
Equipment & Products Needed
High-Speed Blender
Spatula Set
Penne
Notes + Tips for Hidden Veggie & Cottage Cheese Pasta
- Blend the veggies well: To ensure a smooth and consistent sauce, blend the sautéed vegetables with the cottage cheese and broth until you achieve a homogeneous mixture. This helps to disguise the veggies and create a cohesive texture.
- Leftovers and meal prep: This recipe can be easily reheated, so it’s a great option for leftovers or meal prep. Store any extra portions in airtight containers and refrigerate. When ready to eat, gently heat in a saucepan or microwave, adding a splash of water or broth if needed to retain moisture.
- Adjust cottage cheese quantity: The amount of cottage cheese can be adjusted according to personal preference. For a creamier and richer dish, add more cottage cheese. If you prefer a lighter consistency, use a smaller amount.
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Ingredients:
- 500g Cottage Cheese
- 3 Medium Tomatoes
- 1 Medium Onion
- 2 Heads Garlic
- 2 Zuchinni
- 2 Medium Carrots
- 1 Red Bell Pepper
- 2 Tablespoons Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1-2 Cups Vegetable Broth
- 1 lbs Penne
- 1/2 Cup Parmesan Cheese, grated
- Handful Fresh Basil, chiffonade
Instructions:
- Preheat your oven to 400 degrees F.
- With a sharp knife, cut the vegetables and add them to a parchment lined baking sheet. Cut the tomatoes into quarters, the onion in half, the zucchini and carrots into chunks and chop just the top off of the 2 heads of garlic. Place all these veggies in a single layer on the baking sheet.
- Drizzle oil over top of the veggies with salt and pepper. Massage the oil and salt and pepper into all of the veggies. Place the baking sheet in the oven and roast for about 30-40 minutes.
- Towards the last 10 minutes of the veggies roasting, cook penne pasta until al dente and save 1 cup of pasta water. Set aside for now.
- Once the veggies are done roasting, in a high speed blender add all of the roasted veggies, cottage cheese and 1 cup of vegetable broth. Blend this mixture on high until a smooth consistency appears and there are no lumps. Add more broth if you feel like the sauce is too thick and until it is your desired consistency.
- Note: You will probably have more sauce than pasta. Only add what you need to your pasta and save the rest of the sauce for another time. I added about 1/2 of the sauce to my penne and saved the other 1/2 for another day. Stir the pasta and sauce together.
- Garnish and serve the pasta with grated Parmesan cheese and fresh basil. Enjoy! 🙂
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Nutrition
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