I'm pushing 45, and all I ever hear is “hit your protein and keep building muscle.” So that’s exactly what I’m doing. Cottage cheese gets a bad rap for its weird texture and taste, but I’ve learned to actually enjoy it. I go the savory route… toss it in omelets, mix it with veggies. Who knew it could make such a killer sauce?
See the recipe and wine pairing below.
Ingredients
1 Pound of Ground Turkey
1 Cup of Chopped Carrots
1 Cup of Mushrooms
1/2 Cup of Jalepeńos
1 Cup of Kale
1/4th Cup of Olive Oil
Pasta of your choice
Seasonings: Garlic Powder, Onion Powder, Smoked Paprika, Pepper and Salt.
Cottage Cheese Sauce
1.5 Cup of Cottage Cheese
1/2 Cup of Parmesan Cheese
1/2 teaspoon of Garlic Powder, Onion Powder, and Salt
1/4th Cup of Pasta Water
Instructions:
In a pan, add olive oil, carrots, mushrooms, and jalapenos.
Season and cook for 10 minutes.
Add ground turkey, and season.
In a large pot, bring a liter of salted water to a boil. Cook pasta until al dente.
In a food processor or blender, add all of the cheese sauce ingredients. Blend until smooth.
Once the pasta and ground turkey mixture is done, combine and top with the sauce and basil.
Wine Pairing
Mascota Vineyards Unanime Brut
Argentina is not known for bubbles, so I was very curious. The nose is full of ripe stone fruit. Lot of apples and nectarines. This wine has a soft acidity and it is perfect for pairing with food. I enjoyed it with the cottage pasta sauce. That acid really cuts though the creaminess. The blend is unknown but I know there is Chardonnay somewhere in there.
Uknown Blend
Argentina
$26
Total Wine
