Pasta with cottage cheese and vegetables
Pasta with cottage cheese/curd is a very popular dish in Hungary, particularly after fish soup and bean stew. It’s either served as a savoury dish (with fried bacon scattered on top) or as a dessert, dusted with sugar (see myCurd pasta recipe>>) My kids love it, so I’ve made it a bit more healthy by adding some sautéed vegetables instead of bacon to the savoury version. You can use substituted veggies, if you like – courgette, red pepper, spinach, green beans, peas would all work well too. This pasta with cottage cheese and vegetables can be served warm or at room temperature – so it’s ideal for picnics, trip and school lunch boxes too!
Ingredients
Method
- Dice the carrot, celery, garlic then slice the asparagus and leek.
- In a little oil, gently sauté the vegetables for 5 minutes (under cover).
- Add the stock and simmer for about 5 minutes. When the vegetables are tender and most of the stock is absorbed, turn off the heat and set aside, (keep it warm under a lid).
- Meanwhile, cook the pasta according to the instructions on the packaging.
- Mix the pasta with the sautéed vegetables, cottage cheese and grated lemon zest.
- Chop the mint leaves and add to the pasta.
- Season with salt and pepper.
- Serve warm or lukewarm.