Cottage Cheese Protein Pasta Sauce

Cook pasta al dente. Reserve 120ml pasta water before draining.

Roast cherry tomatoes with olive oil and garlic at 200°C (392°F) for 20 minutes until blistered.

Blend cottage cheese with Parmesan and half the roasted garlic until completely smooth.

Toss hot pasta with cottage cheese sauce, adding pasta water gradually until creamy. Top with tomatoes and basil.