CREAMY COTTAGE CHEESE PASTA SAUCE

Ingredients

• 1 medium Onion (chopped, about 1 cup heaping)
• 4 cloves Garlic (minced)
• 0.25 cup Fresh Basil (loosely packed, roughly chopped)
• 1 tablespoon Olive Oil (extra virgin)
• 1 pound Ground Turkey (lean (93% lean) or slightly higher fat for juicier texture)
• 0.5 teaspoon Salt (kosher salt, plus to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Red Pepper Flakes (adjust to desired heat)
• 1.5 teaspoons Italian Seasoning (split between turkey and sauce)
• 24 ounce Tomato Sauce (store‑bought, low‑sugar, no added preservatives)
• 1 cup Cottage Cheese (low‑fat, plain)
• 0.75 cup Parmesan Cheese (freshly grated)
• 12 ounce Lentil or Chickpea Pasta (high‑protein, gluten‑free option)

Instructions

1. Prep Vegetables

   Chop the onion into a heaping cup, mince the garlic cloves, and roughly chop the fresh basil. Set aside.

   Time: PT5M

2. Sweat the Onion

   Heat the non‑stick sauté pan over medium heat, add 1 tbsp olive oil, then add the chopped onion with a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent.

   Time: PT5M

   Temperature: Medium

3. Add Garlic and Heat

   Add the minced garlic and red pepper flakes to the pan. Stir and cook for another 1–2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

4. Brown the Ground Turkey

   Add the ground turkey to the pan, season with a pinch of salt, pepper, and 1 tsp Italian seasoning. Break the meat up with a spatula and cook until no pink remains.

   Time: PT8M

   Temperature: Medium‑High

5. Blend Sauce Base

   While the turkey cooks, combine the 24‑oz tomato sauce and 1 cup cottage cheese in the blender. Blend until smooth and slightly orange‑colored.

   Time: PT3M

6. Combine Sauce with Turkey

   Pour the blended sauce over the cooked turkey, add 3/4 cup grated Parmesan, an extra pinch of red pepper flakes, and the remaining 1/2 tsp Italian seasoning. Stir well and let simmer on low.

   Time: PT5M

   Temperature: Low

7. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the lentil or chickpea pasta and begin checking for doneness at 3 minutes. Drain when al dente, about 4–5 minutes.

   Time: PT8M

   Temperature: 212°F

8. Plate and Serve

   Divide the pasta among bowls, top each with a generous scoop of the turkey‑cottage‑cheese sauce, and garnish with extra fresh basil if desired.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

35g

Carbohydrates

40g

Fat

13g

Fiber

8g