Roasted Red Pepper & Cottage Cheese Pasta

INGREDIENTS

• 2 red peppers, large cubes

• 2 garlic cloves

• 1 cup cottage cheese

• 1 398 ml can tomato sauce

• Salt & pepper
  

• 1 lb ground chicken

• ½ lb ground pork OR (butcher block chicken burger patties crumbled)
  

• 240g raw pasta
  

• Chili flakes, garnish

• Fresh basil, garnish

PREP TIME: 20 MIN | COOK TIME: 30 MIN | SERVES: 4

DIRECTIONS Preheat the oven to 425 degrees. Cut peppers into large cubes, toss peppers & garlic in olive oil and bake for 30 minutes. Start a large pot of water, and weigh out 300g raw pasta. Once water is boiling add pasta and cook according to directions on the box. Start a large pan on medium/high heat. Cook chicken and pork until browned and cooked through, Add sauce to that same pan. Once peppers and garlic are cooked add to a blender along with cottage cheese, tomato sauce, salt & pepper. Blend until smooth. Once pasta is done add to the pan and toss until combined. Divide into 4 meals and top with chili flakes & fresh basil.

642 KCAL | PROTEIN: 48G | FAT: 22G | CARBOHYDRATES: 66G

Roasted red pepper & cottage cheese pasta.pdf

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