Description
This spaghetti tomato recipe creation has a soft creamy texture with perfect light tones, mild yet slightly robust flavors.
Ingredients
Units
Scale
- 220 grams spaghetti
- 1 tsp salt (for the pasta)
- 3 1/2 tbsps olive oil (extra virgin)
- 1 fresh garlic clove (roughly chopped)
- 1 1/2 cups cherry tomatoes (with half sliced in half and the remainder left whole.)
- 3 tbsps cottage cheese
- 1/4 cup coconut milk
- fresh basil (handful)
- salt and black cracked pepper to taste
- 1/2 tsp your favorite spice (dried parsley, chili flakes, etc)
- 1/4 cup mixed sunflower and pumpkin seeds
- 1/2 fresh lemon juice
Instructions
- Heat the pasta water, lid on.
- Once it starts to show signs of boiling, add the salt.
- The pasta goes in once it starts boiling.
- Remove the pasta a minute or two before it's done. Set aside and keep the pasta water aside.
- Add the cottage cheese into the blender.
- Add the 1 1/2 tablespoon of olive oil.
- Add the garlic.
- Pinch of salt and pepper,
- Blend and set aside.
- Heat a skillet or non stick pan and add 2 tablespoons olive oil.
- Once heated add the tomatoes and cook them till cooked through but not over cooked on low heat for about 4 to 5 minutes. Low heat otherwise they burn outside and are not cooked through on the inside.
- Add your pinch of favorite seasoning mixed with a sprinkle of salt.
- Once done, remove from the skillet and set aside.
- Add the mixed seeds to brown for 2 minutes.
- Remove and set them aside on kitchen tissue paper to drain.
- Same pan, pour in the cottage cheese from the blender, low heat.
- It will curdle slightly but don't worry, keep stirring for a few seconds and then pour in the coconut milk.
- Stir and let it simmer. If you need more milk to make a but more liquid add a little drop of the pasta water that's reserved. Or regular milk or coconut milk, regardless just a little and stir to see how thick or thin you want it.
- Now add the cooked pasta into the cream and using a pair of tongs mix it together.
- If you need more liquid, use the pasta water.
- Take the fresh basil and tear in half and toss it into pasta, give another lift with the tongs.
- Serve with tomatoes, seeds, seasoning,some broken bits of feta cheese, cracked black pepper and a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Italian Inspired
Nutrition
- Calories: 368
- Sugar: 3
- Sodium: 776
- Fat: 19
- Saturated Fat: 5
- Carbohydrates: 41
- Fiber: 5
- Protein: 10
- Cholesterol: 2