Cottage Cheese Fusilli Recipe
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil
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Ingredients
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Fusilli and Toppings
Method
Preparation and Assembly
- 1
Roast the Eggplant
Preheat your oven to 200°C (400°F). Slice the eggplant into rounds, brush lightly with olive oil, and season with salt and pepper. Place on a baking sheet and roast for 25-30 minutes until tender and slightly charred. Let it cool, then blend into a spread.
- 2
Marinate the Tomatoes
Halve the cherry tomatoes and place them in a bowl. Mince the garlic and add it to the tomatoes. Tear in half of the fresh basil leaves, drizzle with olive oil, and season with salt and pepper. Let the mixture marinate for at least 15 minutes.
- 3
Cook the Fusilli
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and return to the pot.
- 4
Combine Ingredients
In the pot with the fusilli, add the roasted eggplant spread and the cottage cheese. Mix well to combine. Add the marinated tomatoes along with their juices and gently toss everything together.
- 5
Serve
Serve the pasta warm, garnished with the remaining fresh basil leaves on top.