Go Back

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!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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
  • 200 g whole-wheat or brown rice pasta

Method
 

  1. Dice the carrot, celery, garlic then slice the asparagus and leek.
  2. In a little oil, gently sauté the vegetables for 5 minutes (under cover).
  3. 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).
  4. Meanwhile, cook the pasta according to the instructions on the packaging.
  5. Mix the pasta with the sautéed vegetables, cottage cheese and grated lemon zest.
  6. Chop the mint leaves and add to the pasta.
  7. Season with salt and pepper.
  8. Serve warm or lukewarm.