Pasta with lemon cottage cheese sauce

main dish quick recipes lunch
Total: 25 min. | Active: 25 min.
vegetarian

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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 people

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

How it's done

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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