The secret to this recipe is the cream sauce that is just quickly buzzed together in a blender or food processor. The rest of this recipe you can really play around with - don’t have shells? Try penne. Don’t have cauliflower? How about carrots? Or broccoli. Don’t have any fresh vegetables left and only have frozen? Perfect. If it’s frozen peas I’d skip roasting them and just toss them with the pasta and sauce. Point is, you can make it work with what you’ve got.
- 1 1/2 cups cottage cheese
- 2 garlic cloves
- Salt and pepper, to taste
- 2 cups chopped cauliflower
- Drizzle of oil
- 1/2 teaspoons dried mixed herbs (like herbs de Provence or an Italian herb blend)
- 300 grams shell pasta, cooked according to package directions
- Chopped cauliflower.
- 1/4 cup crumbled blue cheese (or any sort of cheese you have in your fridge)
- Lemon wedges, to garnish
- Chopped parsley, to garnish
- Heat the oven to 450 degrees. Place cottage cheese and garlic into a blender or food processor and process until smooth then season to taste with salt and pepper. Combine cauliflower and drizzle of oil in a cast-iron skillet and toss with dried herbs. Season to taste with salt and pepper. Roast in the oven until cauliflower is browned, about 12 minutes.
- Remove roasted cauliflower from the oven and toss with cooked pasta shells, then top with cottage cheese sauce and crumbled cheese and place back in the oven for 10 minutes, or until sauce is bubbling and cheese is melted.