Protein Green Goddess Pasta

Name: Protein Green Goddess Pasta
Cook time: 28 min
Total time: 28 min
Yield: 2 servings
Ingredients: 1 tbsp Olive Oil; 1 Onion; 150g Frozen Peas; 100g Frozen Spinach; 100g Cottage Cheese; 30g Feta; 1 handful of Dill, fresh; 150g Whole Wheat Pasta

Diese Protein Green Goddess Pasta vereint eine leuchtend-grüne, cremige Sauce aus Cottage Cheese, Feta und frischem Dill mit vollkörniger Pasta für ein nahrhaftes, schnelles Gericht. Tiefgründiger Geschmack von gerösteter Zwiebel und zarten Erbsen trifft auf die Frische von Spinat und Kräutern – perfekt für ein sättigendes Abendessen unter der Woche. Einfach zuzubereiten und herrlich cremig ohne schwere Sahne.

Diese Protein Green Goddess Pasta vereint eine leuchtend-grüne, cremige Sauce aus Cottage Cheese, Feta und frischem Dill mit vollk... Show more

By null · Original recipe

Health Grade

S- · Outstanding

Time

25 min

Price

1,42 €

Calories

499 kcal

vegetarian

low calorie

healthy

low sodium

Method

Wash the dill

Rinse the dill under cold water, shake off the excess moisture, and pat it dry. Pull off any thick stems and keep the tender fronds ready for blending, saving a few nice pieces for the finish if you like.

Chop the onion

Peel the onion, trim the ends, and finely chop it so it cooks quickly and melts smoothly into the sauce.

Boil the pasta

Bring a large pot of water to a boil. Salt it well, add the whole wheat pasta, and cook for 10–12 minutes, stirring once or twice, until al dente with a little bite left in the center.

Heat the oil

While the pasta cooks, place a large skillet over medium heat and add the olive oil. Let it warm for 30 seconds until it looks loose and shimmery.

Cook the greens

Add the chopped onion to the skillet and cook for 4–5 minutes, stirring often, until softened and lightly translucent. Stir in the frozen peas and frozen spinach, breaking up the spinach as it thaws, and cook for 3–4 minutes more until everything is hot, bright green, and any excess water has mostly cooked away.

Blend the sauce

Transfer the cooked vegetables to a jug blender with the cottage cheese, feta, and most of the dill. Add a small splash of hot pasta water and blend until very smooth and creamy, scraping down the sides if needed. If blending while the mixture is hot, do not fill the jug more than halfway; leave the center cap ajar and cover loosely with a folded towel so steam can escape safely.

Drain the pasta

Before draining, scoop out about 1 cup of the pasta cooking water. Drain the pasta well, but do not rinse it, because that starchy coating helps the sauce cling.

Toss and serve

Return the drained pasta to the pot or to a warm pan over low heat. Pour in the green goddess sauce and toss well, adding a little reserved pasta water at a time until the sauce turns silky and coats every piece evenly. Divide between bowls and scatter over the remaining dill to serve.