Easy Pumpkin Marinara Pasta with Whipped Cottage Cheese “Ricotta”
The crowning glory, of course, is the sneaky cottage cheese “ricotta”, dolloped all over the top of the dish. The heat from the pasta warms it up and it starts to melt ever so slightly, giving it a decadent creaminess that is perfect for a special meal.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Lunch, Main Course
Cuisine: American
Servings: 4servings
Author: The Kitchen Prep
Ingredients
For Cottage Cheese "Ricotta"
1cupFriendship Dairies 4% Cottage Cheese
2tablespoonsgrated Parmigiano Regiano or favorite grated Italian cheese
For Pumpkin Marinara
1tablespoonolive oil
2clovesof garlicminced or grated
14ounces{½ of a large can} crushed tomatoes
⅓cuppumpkin puree
4-5basil leavestorn {plus extra for topping}
¼teaspoonsalt
8ouncesrotini or your favorite pasta*
¼cupParmigiano Regiano
Instructions
In a large skillet, heat a tablespoon of olive oil over medium heat. Add garlic and cook for about a minute, stirring frequently.
Stir crushed tomatoes, pumpkin puree, basil and salt into the mixture and heat until simmering. Reduce heat to low and let it bubble for about 10 minutes.
Meanwhile, cook the pasta according to package directions to al dente.
Make the "Ricotta": In the bowl of a food processor, process cottage cheese and grated cheese until smooth & ricotta-like.
When the pasta is cooked, drain it and add it directly to the skillet containing the sauce; give it a gentle toss to coat the pasta.
Spoon cottage cheese "ricotta" in dollops over the top of the pasta. Sprinkle with extra Parmigiano and basil, if desired.
Notes
Adapted from Rosella Rago's Cavatelli with Tomato & Basil and Whipped Cottage Cheese "Ricotta" recipe.
*You can easily make this recipe for a larger crowd by doubling all the measurements.