Pumpkin Cottage Cheese Pasta (High Protein)
High Protein Pumpkin Cottage Cheese Pasta – the perfect vegetarian fall dish with 27 g of protein per serving!
Servings :
Calories : 583kcal
Ingredients
- 7 oz (200 g) Rigatoni, or penne
Kürbissauce
- 9 oz (250 g) red kuri squash, or butternut squash
- 1 shallot
- 2 cloves garlic
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon dried Italian herbs, or dried sage
- ½ teaspoon salt
- ½ teaspoon pepper
- a pinch nutmeg
- a pinch red pepper flakes
- 1 cup (200 g) cottage cheese
- ½ cup (100 ml) water
- 1 tablespoon tomato pasta
Instructions
- Preheat the oven to 400°F (200°C) fan.
- Wash the pumpkin, remove the seeds, and cut into cubes. Quarter the shallot and leave the garlic cloves whole. Toss everything in a baking dish with olive oil and spices.
- Roast in the preheated oven for 25 minutes, flipping once halfway through.
- Add the roasted vegetables to a blender along with cottage cheese, water, and tomato paste. Blend until smooth and creamy.
- Meanwhile, cook the rigatoni in a pot of salted water until al dente. Drain over a sieve.
- Combine the pasta and pumpkin sauce. 👉 Important: Don’t reheat the sauce once mixed, as cottage cheese may curdle. This doesn’t affect the taste but won’t look as smooth.
Notes
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a pan with a splash of water.
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Nutrition
Calories: 583kcal | Carbohydrates: 94g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 660mg | Potassium: 796mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1886IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 3mg
