High Protein Vodka Pasta- Creamy and delicious vegetarian pasta with high-protein

Indulge in a guilt-free, high-protein twist on the classic vodka pasta with my Creamy High-Protein Vodka Pasta recipe! Creamy, flavorful, and entirely vegetarian, this dish features a unique protein-packed punch thanks to the addition of cottage cheese. Whether you're aiming to boost your protein intake or simply craving a wholesome, satisfying meal, this recipe is sure to become a favorite at your table. There is no compromising on taste or nutrition. The sauce is creamy and delicious without any cream. Get ready to elevate your pasta game with every delicious, protein-rich bite!

Happy Cooking!

Servings: 8-10 servings

Prep Time: 10-15 mins

Cooking Time: 20-25 mins

Total Time: 30-40 mins

Ingredients: 

• 12-14 oz pasta of your choice; use protein pasta for extra protein

• 1.5 tbsp olive oil divided

• 5-6 cloves of garlic minced

• 1-2 shallots finely chopped

• 1/2 cup tomato paste

• 1/4 cup vodka

• 1/2-1 tbsp chili flakes as per taste

• 1/2 tbsp mixed italian herbs; i used parsley, basil and oregano

• 1 cup marinara/arrabbiata sauce

• 1.5 cups cottage cheese (I used low fat cottage cheese)

• 1-2 tsp salt as per taste

• 1/2 tsp pepper

• 1/2-1 tbsp nutritional yeast; optional

• 1/2-3/4 cup pasta water

• 1/3 cup chopped parsley leaves

• 2-3 tbsp mozzarella sauce

• 1/2 cup grated parmesan

Directions: 

1. Put water to boil in a saucepan with salt. Boil pasta till al dente. Keep aside and reserve pasta water. I like to boil the pasta once the tomato paste is cooking.

2. In a food processor add cottage cheese, salt, pepper, nutritional yeast and 1/2-1 tbsp of olive oil and blend till smooth.

3. In a pan, add 1/2-1 tbsp olive oil. Keep it on a low-medium flame.

4. Add the minced garlic and shallots and cook it on low flame till it becomes fragrant and translucent. It can take about 4-5 mins.

5. Add the tomato paste and cook it well. Keep stirring it and cook till the oil starts separating, it can take about 4-5 mins.

6. Add the vodka and mix it in. This helps deglaze the pan as well. Cook it for 2-3 mins and let it evaporate.

7. Add the chopped herbs, and chili flakes and mix.

8. Add the marinara sauce and mix. Cook for 3-4 minutes.

9. Add the cottage cheese and mix well.

10. Add pasta water and mix while letting it thicken.

11. The sauce is ready, add the boiled pasta and toss it well.

12. Add the chopped herbs, mozzarella cheese, and parmesan cheese and mix well. Add pasta water if needed.

13. Mix well for 1-2 minutes and its ready!

14. Serve warm. Garnish with grated Parmesan, chopped herbs, and chili flakes.

Tip/Notes:

• Make sure you let the sauce cook so that the vodka will cook off and evaporate. If you don’t cook the sauce enough, you may end up with an aftertaste from the alcohol.

• This dish is great, but you can add other ingredients to make it your own such as mushrooms, corn, zucchini or meat.

• You can use vegetable stock instead of vodka.

• Use tomato paste and NOT canned tomato as it gives a rich velvety texture.

• Make sure the cottage cheese is blended well so there are no pieces left and it becomes creamy.