Pasta with lemon cottage cheese sauce

Pasta with lemon cottage cheese sauce

Total: 25 min. | Active: 25 min.
vegetarian
Nutritional value / person: 465 kcal
, Fat: 16 g
, Carbohydrate: 55 g
, Protein: 21 g
A lighter alternative to a classic cream sauce! The slightly sharp cottage cheese creates a surprisingly creamy texture without any cream at all. Finished with lemon, parmesan, basil and garlic, this light sauce clings beautifully to the fusilli.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

250 g plain cottage cheese
1 organic lemon, grated zest and the juice
2 garlic cloves, squeezed
50 g grated Parmesan
½ bunch basil, finely chopped
3 tbsp olive oil
salt and pepper to taste

Pasta

300 g pasta (e.g. fusilli)
salted water, boiling

To serve

½ bunch basil, finely chopped
½ organic lemon, use a little grated zest
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How it's done

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Sauce

In a bowl, mix the cottage cheese with all the other ingredients up to and including the oil, season with salt.

Pasta

Cook the pasta in simmering salted water until just al dente. Set aside approx. 250 ml of the cooking water, drain the pasta. Return the pasta to the pan along with the reserved cooking water, add the sauce, heat through.

To serve

Plate up the pasta, garnish with the basil and lemon zest.

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