Courgette and Cottage Cheese Pasta

Courgette and Cottage Cheese Pasta: Creamy, Light, and Protein-Packed

Turn a simple pasta dinner into a flavourful, satisfying meal with this Courgette and Cottage Cheese Pasta. Roasted courgettes, garlic, and lemon blend with creamy cottage cheese and fresh basil to create a silky, protein-rich sauce that fills each pacchero rigatelli with garden-fresh flavour. Vegetarian, protein-packed, and comforting, this dish is perfect for weeknight dinners, cosy weekends, or anytime you crave a simple yet indulgent meal.

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Simple Ingredients, Big Flavours

This recipe uses everyday ingredients that come together in a way that’s both fresh and satisfying.

• Courgettes (zucchini): Roasted to bring out their natural sweetness and create a rich, mellow base for the sauce.
• Cottage cheese: Adds creaminess, protein, and a slightly tangy depth to the dish.
• Garlic and lemon: Infuse the sauce with fragrant, zesty notes that brighten every bite.
• Fresh basil: Lifts the flavours and adds a herbaceous, aromatic finish.
• Parmesan cheese: Adds umami depth and a touch of saltiness that rounds out the dish.
• Pacchero rigatelli: Large tube-shaped pasta that captures the creamy sauce in every bite.

How to Make Courgette and Cottage Cheese Pasta

Roast the courgettes and garlic

Preheat your oven to 200°C (400°F). Arrange the courgette slices, garlic bulb, and lemon half on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast until golden and tender.

Blend the sauce

Once slightly cooled, squeeze the roasted garlic cloves and lemon juice into a food processor. Add the roasted courgettes, cottage cheese, and fresh basil, then blend until silky smooth. (An immersion blender works just as well in a large bowl.)

Cook the pasta

Boil the pacchero rigatelli in salted water according to the package instructions, reserving a little cooking water to adjust the sauce consistency if needed.

Combine and finish

Warm the sauce gently in a pan, stir in the reserved pasta water, and fold in the cooked pasta.

Mix through the Parmesan until creamy. Serve topped with extra Parmesan and fresh basil leaves for a beautiful, flavour-packed presentation.

Scroll down to get the full printable recipe with exact measurements.

Why You’ll Love This Recipe

This pasta is all about fresh, wholesome ingredients coming together in a way that feels indulgent without being heavy. The combination of roasted courgettes and creamy cottage cheese gives the sauce a luscious texture, while garlic, lemon, and basil add a bright, aromatic lift. Packed with protein from the cottage cheese and Parmesan, it’s satisfying enough to serve as a main meal, yet light and fresh for any occasion. Plus, it’s highly versatile — whether you stick with vegetarian or add extra protein, this pasta can easily adapt to your needs.

Courgette and Cottage Cheese Pasta: Perfect for Any Occasion

Whether it’s a simple family dinner or a more special occasion, this pasta is versatile and crowd-pleasing. Swap in gluten-free pasta if needed, or add extra protein like grilled chicken or chickpeas. The sauce can also double as a veggie dip or a creamy base for baked pasta dishes. Leftovers store well in the fridge for up to two days and reheat beautifully.

Tips and Variations

• Adjust the sauce consistency: Use reserved pasta water to make it thinner or creamier depending on preference.
• Extra protein: Add chickpeas, grilled chicken, or even cooked shrimp for a more filling meal.
• Make it ahead: Roast the courgettes and blend the sauce a day before. Store separately and combine with pasta just before serving.

Instagram Tutorial & More

Watch our step-by-step video on Instagram to see this creamy pasta come together in real time. For more fresh, flavourful meals, don’t miss other recipes like:

• Roasted Tomato and Cottage Cheese Fusilli
• Avocado and Burrata Pasta
• Roasted Pepper and Ricotta Pasta
• Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel
• Easy Creamy Roasted Pumpkin Orzo

Happy cooking,
Izabella

Delicious

5 from 1 vote

Courgette and Cottage Cheese Pasta

Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Difficulty: Beginner Servings: 2 Best Season: Suitable throughout the year

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Author: shicocooks Cooking Method: Boiling Cuisine: European Courses: Dinner, Lunch Recipe Keys: Dairy High Protein Mixing Quick Meals Vegetarian Meals

Description

A simple, creamy pasta that’s big on flavour and light on fuss. Roasted courgettes are blended with cottage cheese, roasted garlic, lemon, and fresh basil to create a silky sauce that clings perfectly to your pasta. Finished with Parmesan, this dish is vegetarian, protein-packed, and full of garden-fresh taste — perfect for a quick weeknight dinner or a cosy weekend treat.

Ingredients

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• 2 courgettes (sliced into ½-inch rounds)
• ½ lemon
• 1 whole garlic bulb (top sliced off)
• 1 tbsp olive oil
• Pinch of salt
• Pinch of black pepper
• 250 g cottage cheese (1 cup + 2 tbsp)
• A handful of fresh basil leaves (reserve a few for garnish)
• 160 g dried pasta (5.5 oz)
• 120 ml reserved pasta water (½ cup)
• 20 g Parmesan cheese ((2 tbsp), plus extra for serving)

Instructions

1. Preheat the oven to 200°C (400°F), convection setting on. Arrange the courgette slices, lemon half, and garlic bulb on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until golden and caramelised.
2. Allow the vegetables to cool slightly, then squeeze the roasted garlic cloves and lemon juice into a food processor. Add the courgettes, cottage cheese, and basil leaves, and blend until smooth and creamy. (You can also use an immersion blender in a large bowl.)
3. Meanwhile, cook the pasta in salted water according to the packet instructions, reserving ½ cup of the cooking water.
4. Transfer the sauce to a large pan over medium-low heat, stir in the pasta water, and bring to a gentle bubble. Toss in the pasta, mix until well coated, then stir through the Parmesan. Remove from the heat, divide into bowls, and top with extra Parmesan and basil leaves.

Nutrition Facts

Servings: 2 ServingCalories:594.83kcalTotal Fat:16.64gSaturated Fat: 4.97gTrans Fat: 0gCholesterol:28.05mgSodium:539.43mgPotassium:958.45mgTotal Carbohydrate:80.63gDietary Fiber: 5.63gSugars: 11.15gProtein:32.04gVitamin A: 86.76IUVitamin C: 54.01mgCalcium: 322.48mgIron: 2.52mgVitamin D: 0.17IUVitamin E: 1.46IUVitamin K: 13.16mcgThiamin: 0.25mgRiboflavin: 0.5mgNiacin: 2.59mgVitamin B6: 0.82mgFolate: 80.2mcgVitamin B12: 0.65mcgPhosphorus: 535.44mgMagnesium: 100.61mgZinc: 2.83mg

Note

• Pasta swap: Any type of pasta works — spaghetti, penne, or fusilli. Use gluten-free pasta if needed.
• Protein boost: Add extra cottage cheese, grilled chicken, or chickpeas for a higher protein meal.
• Sauce consistency: Adjust the sauce with reserved pasta water to make it creamier or thinner as desired.
• Make ahead: The roasted courgette mixture can be prepared a day in advance and stored in the fridge.
• Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of pasta water to loosen the sauce.
• Extra flavour: Sprinkle more Parmesan and fresh basil before serving for a fresh, finishing touch.

Keywords: courgette pasta, zucchini pasta, cottage cheese pasta, creamy pasta recipe, vegetarian pasta, high protein pasta, roasted courgette recipe, easy pasta dinner, weeknight pasta, healthy pasta recipe, basil pasta, Parmesan pasta, garlic pasta, lemon pasta, light pasta dish, simple pasta recipe, comfort food pasta, vegetarian dinner idea, garden vegetable pasta, protein-packed pasta

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