Creamy Cottage Cheese Pasta with Ground Turkey
Rich in protein and texture, this sauce blends cottage cheese and tomato paste to replicate the creaminess of a vodka sauce without the heavy cream. It serves as a hearty weeknight dinner ready in under thirty minutes.
Ingrédients
- 1 pound 93% lean ground turkey
- 1 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1 1/2 tsp extra virgin olive oil
- 1/2 yellow onion · finely diced
- 4 garlic cloves · smashed
- 1/4 tsp crushed red pepper flakes
- 4.6 oz tomato paste
- 1/3 cup chicken bone broth
- 1 cup 2% cottage cheese
- 1/3 cup low-fat milk
- 1/2 cup Parmesan cheese · grated
- 12 oz rigatoni pasta
- fresh basil
Préparation
- 1
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente, reserving ½ cup of pasta water before draining.
- 2
Heat a large skillet over medium heat. Add the ground turkey, Italian seasoning, garlic powder, salt, and black pepper. Cook for 5 to 6 minutes, breaking the meat apart until cooked through. Transfer to a plate and wipe the skillet clean.
- 3
In the same skillet, heat the olive oil over medium heat. Add the onion, garlic, and red pepper flakes, cooking for 3 to 4 minutes until the onions are translucent.
- 4
Stir in the tomato paste and cook for 2 to 3 minutes until it deepens in color. De-glaze the pan with chicken bone broth and remove from heat.
- 5
Combine the cottage cheese, milk, Parmesan cheese, and the cooked tomato base in a blender. Process until the sauce is completely smooth.
- 6
Return the sauce to the skillet over low heat. Stir until cohesive, adding reserved pasta water one tablespoon at a time if necessary to reach the desired consistency.
- 7
Fold the cooked pasta and ground turkey into the sauce. Serve topped with additional grated Parmesan and fresh basil.