Roasted Tomato Cottage Cheese Pasta

40 min · Easy · Serves 1

690 kcal per serving · 36g protein

The high-protein pasta sauce that spread across TikTok: cherry tomatoes, garlic and a red pepper roasted until jammy, then blended with cottage cheese and parmesan into a creamy pink sauce with no cream at all. Tossed with pasta and a heap of wilted spinach, it tastes like a rich tomato cream sauce and puts a full portion of vegetables in the bowl.

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Ingredients

Method

  1. Fill the tray with vegetables

    Heat the oven to 200°C (180°C fan). Put the cherry tomatoes, the red pepper cut into strips and the peeled garlic cloves on a baking tray, drizzle with the olive oil, sprinkle with a pinch of the salt, the black pepper and the chili flakes, and toss with your hands.

  2. Roast the vegetables

    Roast the vegetables on the middle shelf for 25 minutes, until the tomatoes have burst and wrinkled and the pepper is soft with charred edges.

  3. Cook the pasta

    Drop the pasta into a large pot of well-salted boiling water over high heat and cook for 10 minutes, or the time on the packet, until tender with a slight bite in the middle.

  4. Blend the roasted vegetables

    Scrape the roasted vegetables and their juices into the blender while the pasta cooks, add the cottage cheese, parmesan and half the basil, and blend for 1 minute into a smooth, pink sauce.

  5. Wilt the spinach with the pasta

    Reserve a mug of the pasta cooking water, then stir the spinach into the pot for the last 30 seconds, until wilted, and drain the pasta and spinach in a colander.

  6. Toss the pasta with the sauce

    Return the pasta and spinach to the empty pot, pour in the sauce and toss over low heat for 1 minute, adding the reserved pasta water a spoonful at a time until the sauce coats the pasta like thick cream.

  7. Finish with basil

    Tear the rest of the basil over the pasta, grind over more black pepper and serve hot.

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