Protein Pink Pasta
A creamy, high-protein pasta sauce made with cottage cheese and beetroot that turns any pasta a vibrant pink without tasting like beets.
Equipment
Ingredients
Sauce
cottage cheese
240 ml
beet (cooked)
1 piece
garlic
1 clove
parmesan (grated)
5 g
olive oil
15 ml
salt
3 g
black pepper
1 g
lemon
5 ml
chili flakes
1 g
Pasta
pasta (cooked)
200 g
Instructions
Blend the sauce
Combine cottage cheese, beet, garlic, parmesan, olive oil, salt and pepper in a blender.
Heat the sauce
Transfer sauce to a pan and warm gently. Add a splash of pasta water if needed to thin.
Combine with pasta
Toss the warm sauce with freshly cooked hot pasta until evenly coated.
Finish and serve
Plate the pasta and finish with extra grated parmesan.
Original recipe
Storage
Best eaten fresh; sauce can be made ahead and stored separately for up to 2 days.
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