Made this last night and it was terrific! Served over chickpea pasta. Highly recommend as a healthy creamy sauce. Pretty easy to make.
Creamy High Protein Broccoli Pasta Sauce
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: Yield: 4 servings
Ingredients: ½ tablespoon olive oil 1 large shallot, chopped 2 garlic cloves, chopped 5 cups broccoli florets 8 oz pasta, I used Campanelle ½ cup cottage cheese ¼ cup shaved parmesan cheese ½ teaspoon white pepper
Directions: Bring 2 pots of water to a boil. Salt one of the pots (for the pasta). While the water boils, heat the olive oil in a skillet over medium-low heat. Saute the shallots and garlic in olive oil until softened. Then turn off the heat and set aside. Once the water boils, cook the broccoli for 7 minutes, just until soft to fork. In the other pot of boiling water, cook the pasta in salted water for about 8-9 minutes, until al dente. Drain when done cooking and transfer to a large bowl. When the broccoli is done cooking, drain, reserving ¼ cup of the cooking water. Add the cooked broccoli, cottage cheese, parmesan cheese, and the sautéed shallots and garlic to a high-powered blender. Blend until smooth. To thin out the sauce add the reserved cooking water, adding 1 tablespoon at a time until your desired consistency is reached. Add the sauce to the pasta and mix together until it’s evenly coated. Serve immediately.