Ingredients
- 1 8 oz pack of cooked beets
- 1 cup cottage cheese
- 3 cups dry pasta
- 1/3 cup reserved pasta
- 1/2 cup of parmesan cheese
- Pepper & chili flakes for serving
Instructions
- Add cottage cheese and beets to a high speed blender and set aside
- Bring a large pot of water to a boil, salt generously and add pasta
- Cook until al dente (usually one minute less than package instructions)
- Reserve a cup of pasta water before draining the noodles
- Add 1/3 cup of pasta water to the beets and cottage cheese, blend until smooth
- Toss pasta with sauce and let simmer for 2 more minutes
- Serve with lots of grated parmesan cheese, black pepper & chili flakes for a little spice
Notes
- If your sauce is too thick stir in more pasta water.
- You can add a table spoon of butter to the pot after tossing with the sauce if you want it a little more silky.
- If you're worried about the taste of beets, add half of the amount.
- Add lots of grated parmesan, this adds a really nice salty ending.
Nutrition
Calories: 440kcalCarbohydrates: 66gProtein: 23gFat: 9gFiber: 5g