This creamy dish takes about the time to make as it takes to boil water and cook the pasta. The sauce is tangy and cheesy. My family eats a lot of pasta, a lot. It’s fun to have a quick creamy white sauce. This recipe uses low fat dairy, so it feels light but still decadent. And because the cheese still has bite, you won’t miss the meat!
As organic as possible:
1 pound pasta (rotini or what have you)
1 Tbsp Olive oil
1/2 onion, diced small
1 tsp dried basil
1 cup low fat cottage cheese
1- 8 oz block reduced fat Cream cheese, softened
1 Tbsp grated Parmesan
1 tsp granulated garlic
1/2 tsp salt
1 pinch red pepper flakes
1/8 tsp freshly grated black pepper
2-3 Tbsp low fat milk
Bring water to boil and cook pasta according to package directions. In the meantime, heat the olive oil over medium heat in a sauce pan. Add the diced onion and let cook for about 2 minutes, add dried basil and let infuse in the oil (if you prefer fresh, double the amount and add at the end). Add the cheeses, garlic, salt, red pepper, black pepper and milk. Allow the cheese mixture and seasonings to melt together and combine. If the sauce seems thick, add another tablespoon or so of milk. When pasta is cooked and drained, the sauce should be completely melted and creamy. Top the pasta with sauce and serve!