Cottage cheese pasta with tomatoes: creamy sauce without cream or butter

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1. Cook the pasta

   15 min

   Cook the pasta in salted water according to the package directions until al dente. Before draining, reserve about 100 ml of the pasta cooking water in a cup.

2. Sauté the tomatoes

   6 min

   While the pasta cooks, heat the oil in a wide skillet. Add the cherry tomatoes and sauté over medium heat for 5 minutes, until they begin to burst. Add the chopped garlic and cook with the tomatoes for 1 minute.

3. Blend the sauce

   3 min

   Using an immersion blender, blend the cottage cheese, Parmesan, salt, pepper, and 3 tbsp of pasta cooking water until smooth.

4. Add the spinach

   2 min

   Add the spinach to the skillet with the tomatoes and stir until wilted. Remove the skillet from the heat.

5. Toss with the sauce

   2 min

   Add the hot, drained pasta to the skillet, pour in the cheese sauce, and toss to combine. If the sauce is too thick, add a little more pasta cooking water. Sprinkle with basil and serve immediately.

Tip: Blend the cottage cheese until completely smooth, and do not cook the sauce afterward, as it would curdle over the heat. If it is too thick, thin it with a tablespoon of pasta cooking water.

This recipe was translated from the Slovak original: Syrové cestoviny s cottage cheese a paradajkami: krémová omáčka bez smotany aj masla