Creamy High-Protein Mushroom Pasta

Ingredients

• 8 oz chickpea pasta (1 box, cooked according to package instructions)
• 1 tbsp extra virgin olive oil
• 16 oz fresh mushrooms (cremini or baby bella, sliced)
• 0.5 onion (small, finely chopped; or shallot)
• 3 garlic (minced)
• 1 tsp fresh rosemary (or 1/2 tsp dried)
• sea salt (to taste)
• black pepper (to taste)
• fresh parsley (chopped, for garnish)
• 1.5 cup cottage cheese
• 0.25 cup chicken bone broth
• 2 tbsp parmesan cheese (freshly grated)

Steps

1. 1

   Cook the 8 oz box of chickpea pasta according to the package instructions. Drain and set aside.

2. 2

   In a blender, combine 1 1/2 cups cottage cheese, 1/4 cup chicken bone broth, and 2 tbsp freshly grated parmesan cheese.

3. 3

   Blend on high until the mixture is completely smooth, silky, and velvety. Set the sauce aside.

4. 4

   In a large non-toxic skillet, heat 1 tbsp extra virgin olive oil over medium-high heat.

5. 5

   Add 16 oz of sliced mushrooms to the skillet and let them cook undisturbed for a few minutes until they achieve a beautiful, golden-brown caramelization.

6. 6

   Add the 1/2 small chopped onion, 3 cloves minced garlic, 1 tsp fresh rosemary, sea salt, and black pepper to the mushrooms. Sauté for another 2-3 minutes until fragrant.

7. 7

   Turn the heat down to low. Pour the velvety blended cottage cheese sauce over the mushroom mixture.

8. 8

   Toss in the cooked chickpea pasta and mix gently until every noodle is beautifully coated and warmed through. Do not let the sauce boil; heat it gently to prevent the cheese from clumping.

9. 9

   Garnish with freshly chopped parsley and serve immediately.

Notes

Variation: Use zucchini noodles instead of chickpea pasta for a lower-carb option. Caution: Do not let the sauce boil once added to the pan, as cottage cheese can clump or separate when overheated.

Nutrition per serving

• main
• pasta
• high-protein
• vegetarian-option
• healthy
• dinner
• mushroom