Pasta with cottage cheese and vegetables
Background
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 my Curd 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
- 2 baby leeks or 1 normal
- 2 celery sticks
- 2 cloves of garlic
- 1 large carrot
- 1 bunch of asparagus
- 250 ml vegetable stock
- 5 Tbsp organic cottage cheese or curd
- 2 tsp grated lemon zest
- 1 handful of mint leaves
- 200g whole-wheat or brown rice pasta
Instructions
- 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.
Tips
You can buy proper curd in Polish or Turkish groceries.Categories
- Meal Type: - Budget - Everyday - Kids Food - Pasta
- Cuisines: - Mid&East European
- Occasions: - Kid's Party - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Gluten Free - High Fibre
- Skill Levels: - Easy
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