👩🍳 Instructions
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1
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
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2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant. Stir in chopped sun-dried tomatoes and cook for another 2-3 minutes.
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3
Pour in the diced tomatoes (undrained) and dried oregano. Stir well and bring to a gentle simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly and flavors to meld. Season with salt and pepper.
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4
In a blender, combine the cottage cheese, nutritional yeast, and 1/4 cup of the vegetable broth. Blend until completely smooth and creamy. If too thick, add another tablespoon or two of broth until desired consistency is reached.
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5
Add the drained rigatoni to the skillet with the tomato sauce. Pour in the blended cottage cheese sauce. Stir vigorously to combine, coating all the pasta.
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6
Gradually add the reserved pasta cooking water, about 1/4 cup at a time, continually stirring until the sauce reaches a glossy, creamy consistency that clings to the pasta. You might not need all of the reserved water.
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7
Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.
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8
Taste and adjust seasonings as needed. Serve immediately, garnished with fresh basil or grated Parmesan cheese, if desired.
💡 Notes
For best results, use full-fat cottage cheese for the creamiest sauce. If reheating, add a splash of water or broth to loosen the sauce. Feel free to add other vegetables like mushrooms or bell peppers, or additional protein like cooked chicken.
🥗 Nutrition (per serving)
Calories
410 kcal
Protein
28g
Total Fat
15g
Saturated Fat
6g
Carbs
42g
Fiber
4g
Sugar
7g
Sodium
550mg
Cholesterol
70mg
