High-protein Creamy Rigatoni with Peas

• 总时间: 11 minutes

配料

I turned my viral, one-pan creamy sausage rigatoni into this delicious high-protein dish using cottage cheese instead of cream and @eatbanza instead of traditional pasta. It’s just as comforting and tastes like regular pasta – but with an extra protein boost. Win, win!

Here’s how to make it:

1lb @eatbanza rigatoni

1 tbsp olive oil

1 yellow onion, diced

Salt and pepper, to taste

2 tsp italian seasoning

1 tsp calabrian chili (or red pepper)

1 lb grass-fed ground beef

4 ½ oz tomato paste (one tube)

6 cloves garlic, minced (to taste)

½ cup dry white wine (sav blanc, optional)

1 cup full-fat cottage cheese

2-3 tbsp whole milk

1 tbsp butter

1 cup grated Parmesan cheese (more to top)

1 cup frozen peas

Fresh basil or parsley, to garnish

步骤

Blend the cottage cheese with 1-2 tbsp milk, salt, and pepper. Set aside.

In a large pot, heat olive oil over medium heat, then sauté the onion with salt, pepper, Italian seasoning, and Calabrian chili for 3-4 minutes.

Add in the ground beef and let it sit for 5 minutes to develop a crust, flip, repeat, then break up with a wooden spoon and season with salt and pepper.

Clear a center in the pot, add in the tomato paste, and let it cook off for a bit before incorporating with the rest. Stir and add in the garlic. Cook for 30 seconds.

Deglaze with white wine. Simmer for 2 minutes, or until reduced.

6 Add the blended cottage cheese to the pot and let it simmer on low.

Cook the Banza pasta according to package instructions, drain, rinse with cold water, and set aside.

Finish the sauce with butter, Parmesan, and frozen peas.

Add a touch more milk to the jar that had the cottage cheese to pick up any residuals, then pour it into the sauce.

Add in the Banza and gently stir until combined.

Top with extra Parmesan and basil/parsley. Enjoy!