Cottage Cheese Vodka Sauce Penne

Ingredients

1 box Chickapea Penne
1 tbsp olive oil
1 shallot, finely diced
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/4 cup tomato paste (a little more doesn't hurt)
1/3 cup vodka
1 cup cottage cheese
1/3 cup grated parmesan, plus more to serve
1/2 tsp salt, plus more to taste
1/2 tsp black pepper
1/2–3/4 cup reserved pasta water
Fresh basil, to serve (optional)

Welcome back to the Chickapea Recipe Club, where comfort classics get a protein-packed upgrade. Plate No. 2 is served and it's packed with 25g protein per serving.

Watch us make the recipe over on Instagram💛🎥

Instructions

Heat olive oil over medium, add shallot and cook 2–3 minutes until soft. Add garlic and red pepper flakes and cook another minute.
Stir in the tomato paste and cook for 2–3 minutes until it deepens in colour.
Pour in the vodka and let it simmer for 2–3 minutes until slightly reduced.
Meanwhile, cook your Chickapea Penne in salted boiling water. Reserve 1 cup pasta water before draining.
Blend the sauce: transfer the tomato mixture to a blender with the cottage cheese, parmesan, salt, pepper, and ½ a cup of pasta water. Blend until completely smooth.
Return the sauce to the pan over low heat. Add the cooked pasta and toss until glossy and coated. Add more pasta water as needed.
Top with extra parmesan, fresh basil, and cracked black pepper. Enjoy!