Cheesy Pesto One-Pan Pasta
Cheesy Pesto One-Pan Pasta
No time for dinner? This quick and easy, this Cheesy Pesto One-Pan Pasta is ready in only 15 minutes and is a cinch to clean up. Made with a handful of fresh ingredients and dried pasta, this dinner comes together in mere minutes using only a blender and one pot. Just blend up the sauce, add to the hot pasta, toss, and serve.
The bite-sized pasta marries with the aromatic, bright, and herby basil, and the salty, rich, creamy cottage cheese to form a savory, rich dinner quick enough for weeknights yet elegant enough for special occasions. Light and satisfying, this pasta is easily customizable. Try adding vegetables and your favorite protein for a tasty twist.
Cheesy Pesto One-Pan Pasta Ingredients
- Water (2 ½ cups): To cook the pasta and thin the pesto sauce.
- Dry Bite-Sized Pasta (8 ounces): Found in most pantries, dried pasta is economical and great for saucy dishes. Any bite-sized pasta will work for this recipe.
- Daisy Cottage Cheese (1/2 cup): A protein powerhouse, the cottage cheese adds a creamy and slightly salty taste to this easy sauce. It’s the main source of protein in the recipe.
- Minced Garlic (1 heaping teaspoon): One of the flavors of pesto, it adds a savory bite to the sauce.
- Fresh Basil Leaves (1 cup, packed): Fresh, herby, sweet, pungent, and slightly spicy, the basil combined with the cottage cheese is the base of the pesto sauce.
- Fresh Cracked Black Pepper (1/8 teaspoon): Fruity and earthy, this classic spice adds a pinch of warm heat to the sauce.
- Extra-Virgin Olive Oil (1/3 cup): Adds a richness to the sauce with hints of spicy, pungent, peppery flavor.
Substitutions, Variations, and Tips
- Gluten-free pasta may be used in place of wheat pasta.
- Crushed red pepper flakes may be added for a punch of heat.
- A sprinkle of parmesan cheese may be added for a richer flavor and a classic finishing touch.
- Try adding your favorite toppers for a heartier meal, such as cooked protein such as chicken or shrimp, and/or add fresh veggies such as asparagus or tomatoes.
- Great for leftovers! To reheat, add a few drops of water to help revive the sauce. Cover and microwave in short intervals, stirring between intervals, until warm (about 1-2 minutes).
How To Make Cheesy Pesto One-Pan Pasta
- Add water to a medium saucepot, cover, and bring to a boil. Add pasta, stir, cover, and reduce to a simmer. Cook 12-15 minutes. Keep covered and stir occasionally.
- Place cottage cheese and garlic in food processor. Process 10 seconds. Add basil leaves and pepper. Process 1 minute. Add olive oil. Process a few seconds more until completely smooth.
- Add sauce to undrained, cooked pasta. Stir to coat evenly and serve.
No Bake Pumpkin Cottage Cheese Cheescake
No Bake Pumpkin Cottage Cheese Cheescake
With all the fall flavors you know and love, these rich and creamy No Bake Pumpkin Cottage Cheese Cheesecake Jars will hit the spot. Not only are they delicious, but they also come together in a just a few minutes. With cottage cheese replacing the heavier cream cheese in traditional cheesecake, these are not only lighter and fluffier but are also significantly lower in calories, fat, and carbs than traditional cheesecake. Now you can enjoy a delicious, decadent dessert without the guilt.
Quick and easy to make, these cheesecakes are perfect for any fall event from a simple weeknight snack to impressing your guests for holiday entertaining. Plus, there is no baking, saving oven space for other holiday favorites.
Made with only a few ingredients, this dessert packs creamy deliciousness in every bite. These cheesecakes have 50% less calories and 60% less fat than a slice of traditional cheesecake. Plus, they have double the protein of traditional pumpkin pie with 22% less carbs! Made with a few simple, high-quality ingredients, you can whip up these desserts in under 5 minutes.
Pumpkin Cheesecake Ingredients
- Ginger Snaps (6 tablespoons, crushed): Adds a sweet, rich crunchy texture packed with fall flavors of molasses and ginger.
- Salted Butter (2 tablespoons, melted): Adds a bit of flavor and holds the ginger snap crumbs together.
- Daisy Cottage Cheese (1 cup): The secret ingredient in these delicious cheesecakes. It lightens the cheesecakes and adds a silky, creamy texture that you love in cheesecake.
- Canned Pumpkin (also called pumpkin puree, 1 cup): Silky in texture with a deep orange color, it tastes and looks like fall. Full of fiber and micronutrients such as potassium and magnesium, with practically no fat, no salt, and no added sugar, canned pumpkin is a flavor bomb.
- Pumpkin Pie Spice (also called pumpkin spice, 1 teaspoon): the perfect blend of fall flavors such as cinnamon, allspice, nutmeg, cloves, and ginger. It creates the depth of pumpkin pie flavor in fall desserts that you know and love.
- Vanilla Extract (1/4 teaspoon): Enhances the flavor of desserts.
- White Chocolate (4 ounces): Good quality white chocolate adds a sweet, buttery, slightly milky flavor to the cheesecakes.
Substitutions, Variations, and Tips
- Animal Crackers, graham crackers or gluten-free cookies can be used in place of the ginger snaps.
- You can substitute coconut oil for butter, if desired. Note, coconut oil has a slight coconut flavor.
- No pumpkin pie spice, no problem! You can make your own spice mixture using ¾ teaspoon cinnamon, ¼ teaspoon each of ginger, allspice, nutmeg, and cloves. Mix spices together and use in place of pumpkin pie spice. Store any leftovers in a tightly covered container. Or, you can simply substitute a combination of cinnamon and nutmeg if you don’t have the other spices.
- Roasted and mashed butternut squash, acorn squash, and sweet potatoes have similar texture to canned pumpkin with complementary flavors.
- Chop the white chocolate into small bits and then microwave in short time increments (stirring between each round) to avoid scorching. Note that the chocolate may not look like it’s melting until stirred.
- An immersion blender may be used in place of the food processor to create the creamy, light, fluffy cheesecake filling.
- Cheesecake filling may be made up to 3 days in advance, stored in the refrigerator until ready to assemble dessert jars.
How to make No Bake Pumpkin Cheesecake Jars
- Mix ginger snap crumbs with the melted butter. Set aside.
- Puree Daisy Cottage Cheese with pumpkin puree, pumpkin pie spice and vanilla in a food processor until completely smooth (approximately 1 minute).
- Chop the white chocolate baking bar into small even pieces, then place in a microwave safe bowl. Microwave at 30 second intervals until just melted (about 1 ½ minutes).
- Scoop blended cottage cheese and pumpkin mixture into a mixing bowl and then use a rubber spatula to gently fold-in melted white chocolate.
- Sprinkle 1 tablespoon of the ginger snap mixture into the bottom of a dessert jar.
- Scoop ½ cup of cheesecake filling on top and smooth with the back of a spoon.
- Sprinkle 1 more tablespoon of the ginger snap mixture on top.
- Garnish with whipped cream, if desired.
- Repeat with remaining jars. Chill for 2 hours before serving.
Easy Cottage Cheese Pizza
Quick and Delicious Cottage Cheese Baguette Pizza
The tasty and air-fryer made Easy Cottage Cheese Pizza comes together in about 5 minutes. It’s loaded with protein from the cottage cheese and has a crispy crunch thanks to the toasted baguette base. Explore all your favorite options with this versatile pizza, from pepperoni to grilled chicken, and pesto to grilled veggies.
This delicious pizza can be eaten as a quick snack or an easy dinner. The whole family will love it. Great for both game days and after school snacking.
The star of this quick and easy pizza is the cottage cheese which adds a creamy texture and a boost of protein to satisfy your pizza craving, without adding the extra fat and calories from traditional pizza. The toppings are endless. Make it even healthier with added fresh vegetables. Our favorite is colorful tomatoes and balsamic glaze.
Easy Cottage Cheese Pizza Ingredients
- French Baguette (1/4 loaf): You’ll need a hearty, crusty loaf.
- Olive Oil (1 teaspoon): You’ll want a good quality olive oil for toasting the bread.
- Pizza Sauce (2 tablespoons): Your favorite jarred pizza sauce or marinara works great for this recipe.
- Daisy Cottage Cheese (1/3 cup): The star ingredient for this delicious pizza. It’s creamy, delicious, and packed with protein. The best part, Daisy Cottage Cheese has 65% less fat than mozzarella and 68% less saturated fat.
- Fresh Basil (3 leaves, torn): For a fresh burst of flavor.
- Optional Fresh Cracked Pepper: Adds a rounder and deeper flavor than ground pepper.
- Optional Parmesan Cheese: Best when freshly grated, it adds a nutty saltiness as a finishing touch.
- Optional Fresh Grape or Cherry Tomatoes: Rich, sweet, and juicy, fresh tomatoes add a burst of flavor.
- Optional Balsamic Glaze: A classic finish to many Italian dishes, it enhances the flavors of the recipe.
Substitutions, Variations, and Tips
- Feel free to add additional pizza toppings such as pepperoni, mushrooms, onions, and green onions.
- Add some non-traditional veggies such as spinach, zucchini, or asparagus. Most fresh veggies will taste great.
- Try subbing prepared pesto, alfredo, or barbeque sauce for the pizza sauce for a twist.
- Try topping with basil leaves for a burst of freshness.
- Don’t skip baking the bread before adding the toppings. It helps develop the crispy, crunchy crust!
How to make Easy Cottage Cheese Pizza
- Set-up crisper basket inside of air fryer and preheat to 400°F.
- Cut the loaf of baguette in half lengthwise. Brush the cut surface with olive oil.
- Place bread inside of air fryer, cut side up, and bake for 2 minutes until surface is lightly toasted.
- Remove the toasted bread and spread pizza sauce evenly over surface.
- Top sauce with dollops of cottage cheese. Bake for 4 to 5 minutes more.
- Remove pizza from air fryer. Cool for 1 minute.
- Add the fresh basil.
- Top with the optional pepper, Parmesan, tomatoes, and balsamic glaze, if desired.
