Roasted Veggie & Cottage Cheese Pasta
Roasted Veggie & Cottage Cheese Pasta
Ingredients
For Roasting
- 1 zucchini, sliced
- 1 cup cauliflower florets, heaping
- 2 carrots, chopped
- 1 red bell pepper, small, chopped
- 1 pint cherry tomatoes
- 4 garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon salt, plus more, to taste
- 1/4 teaspoon red pepper flakes, or to taste
For Blending and Serving
- 1/2 cup cottage cheese, heaping
- 1/2 cup pasta water, reserved from cooking pasta, up to 1 cup
- 1/2 cup Parmesan cheese, grated, optional for blending, plus more for serving
- 1 pound pasta, your preferred type
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 425
- 2
Arrange the sliced zucchini, heaping cauliflower florets, chopped carrots, small chopped red bell pepper, pint of cherry tomatoes, and 4 garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of red pepper flakes. Toss to coat evenly.
⏱️ 5 min
- 3
Roast the vegetables in the preheated oven at 425°F for 25–35 minutes, or until tender and slightly caramelized.
⏱️ 35 min•🌡️ 425
- 4
While the vegetables are roasting, cook your preferred pasta according to package directions in boiling, salted water. Before draining, reserve 1/2 to 1 cup of the pasta water.
⏱️ 10 min
- 5
Once roasted, carefully transfer all the roasted vegetables from the baking sheet into a blender. Add a heaping 1/2 cup of cottage cheese, 1/2 cup of the reserved pasta water (start with 1/2 cup and add more if needed for desired consistency), and 1/2 cup of grated Parmesan cheese (if using for blending).
⏱️ 5 min
- 6
Blend the mixture until it is smooth and creamy. Taste the sauce and adjust salt and consistency as needed, adding more reserved pasta water if a thinner sauce is desired.
⏱️ 5 min
- 7
Pour the freshly blended sauce into a large pan or skillet. Add the cooked pasta to the pan with the sauce. Stir everything together thoroughly until the pasta is evenly coated with the creamy sauce.
⏱️ 5 min
- 8
Serve the pasta immediately. Optionally, grate additional Parmesan cheese over individual servings.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Veggie & Cottage Cheese Pasta
For Roasting
- 1 zucchini, sliced
- 1 cup cauliflower florets, heaping
- 2 carrots, chopped
- 1 red bell pepper, small, chopped
- 1 pint cherry tomatoes
- 4 garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon salt, plus more, to taste
- 1/4 teaspoon red pepper flakes, or to taste
For Blending and Serving
- 1/2 cup cottage cheese, heaping
- 1/2 cup pasta water, reserved from cooking pasta, up to 1 cup
- 1/2 cup Parmesan cheese, grated, optional for blending, plus more for serving
- 1 pound pasta, your preferred type
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 425 - 2
Arrange the sliced zucchini, heaping cauliflower florets, chopped carrots, small chopped red bell pepper, pint of cherry tomatoes, and 4 garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of red pepper flakes. Toss to coat evenly.
⏱️ 5 min - 3
Roast the vegetables in the preheated oven at 425°F for 25–35 minutes, or until tender and slightly caramelized.
⏱️ 35 min•🌡️ 425 - 4
While the vegetables are roasting, cook your preferred pasta according to package directions in boiling, salted water. Before draining, reserve 1/2 to 1 cup of the pasta water.
⏱️ 10 min - 5
Once roasted, carefully transfer all the roasted vegetables from the baking sheet into a blender. Add a heaping 1/2 cup of cottage cheese, 1/2 cup of the reserved pasta water (start with 1/2 cup and add more if needed for desired consistency), and 1/2 cup of grated Parmesan cheese (if using for blending).
⏱️ 5 min - 6
Blend the mixture until it is smooth and creamy. Taste the sauce and adjust salt and consistency as needed, adding more reserved pasta water if a thinner sauce is desired.
⏱️ 5 min - 7
Pour the freshly blended sauce into a large pan or skillet. Add the cooked pasta to the pan with the sauce. Stir everything together thoroughly until the pasta is evenly coated with the creamy sauce.
⏱️ 5 min - 8
Serve the pasta immediately. Optionally, grate additional Parmesan cheese over individual servings.
⏱️ 5 min