Creamy Cottage Cheese Basil Pasta
Creamy, cozy, and packed with basil bliss.
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4–6
Ingredients:
- Salt, to taste
- 1 lemon
- 1 cup (225 g) full-fat cottage cheese, at room temperature
- 1 cup (100 g) finely grated Parmesan, plus extra for serving
- 2 tbsp extra-virgin olive oil, plus extra for serving
- 1 garlic clove, crushed and peeled
- 3 cups (about 85 g) baby spinach
- 2 packed cups (about 70 g) fresh basil leaves
- 450 g spaghetti or another long pasta
How To Make Creamy Cottage Cheese Basil Pasta
- Bring a large pot of well-salted water to the boil. Finely zest the lemon and squeeze its juice into a high-powered blender or food processor.
- Add the cottage cheese, Parmesan, olive oil, garlic, spinach and basil. Blend until completely smooth; if using a food processor, this may take several minutes.
- Cook the pasta until al dente according to the packet instructions. Reserve 1½ cups of the pasta water, then drain the pasta and return it to the pot.
- With the blender running, add ¾ cup of the hot pasta water to the cottage cheese mixture and blend until smooth and pourable.
- Remove the pasta pot from the heat. Add the sauce and toss vigorously until every strand is coated, adding more pasta water as needed to make the sauce glossy. Season to taste, then serve with a drizzle of olive oil and extra Parmesan. Let the presenters decide—is it a Hot Mess or a Success?