Purple pasta

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Written By Truffle&Egg

A beautiful high-protein pasta recipe!

If you're looking for a fun way to add more vegetables and protein to your meals, this High-Protein Purple Pasta is the perfect recipe. The vibrant purple colour comes naturally from slow-cooked red cabbage, which is blended with cottage cheese to create a creamy, silky sauce packed with nutrients and protein.

Don't let the colour fool you—this pasta is surprisingly rich, comforting, and delicious, with subtle sweetness from the cabbage balanced by garlic, shallots, herbs, and a touch of lemon zest. It's an easy way to transform simple ingredients into a meal that looks impressive while still being wholesome and satisfying.

Whether you're trying to increase your protein intake, eat more vegetables, or simply make dinner a little more exciting, this creamy purple pasta is a great option. It's naturally vegetarian, meal-prep friendly, and guaranteed to stand out on your dinner table.

Why you'll love it:

  • High in protein thanks to cottage cheese

  • Packed with vegetables

  • Naturally vibrant purple colour

  • Creamy and comforting without heavy cream

  • Easy to make with simple ingredients

  • Perfect for meal prep and leftovers

A colourful, nourishing pasta that's as delicious as it is eye-catching. 💜🍝

🌱Vegetarian

🍽️ 4 portions

Ingredients

  • 1tbsp olive oil

  • 2 shallot onions

  • 2 garlic cloves

  • 1 medium red cabbage, chopped

  • Salt and pepper to taste

  • 1 tsp Italian seasoning

  • 2 cups vegetable broth

  • 200g cottage cheese

  • 250g pasta of your choice

  • Zest of 1 lemon

  • A bunch of fresh basil

Method

  • Add the olive oil to a large pan or pot and heat over medium heat. Add the finely chopped garlic and shallots, and cook for 5 minutes, stirring occasionally, until the shallots become translucent.

  • Add the chopped cabbage and cook for 3–4 minutes, stirring frequently. Then add the spices, salt, pepper, and vegetable broth. Cover with a lid and let it cook until softened, stirring every 10 minutes, for about 45–55 minutes.

  • Meanwhile, cook the pasta according to the package instructions, reserving about 1 cup of the pasta water before draining.

  • Transfer the cooked cabbage to a blender along with the cottage cheese and some of the reserved pasta water. Start with ¼ cup and add more as needed to achieve a smooth, sauce-like consistency. Blend until completely smooth.

  • Return the pasta to the pan and add the purple cabbage sauce. Mix well and cook for about 4 minutes, until heated through. Add more pasta water if needed to thin the sauce. Taste and adjust the seasoning if necessary, then turn off the heat.

  • Serve hot, topped with fresh lemon zest and basil.FAQS and Tips

FAQ

  • Why is the pasta purple? The vibrant purple colour comes naturally from red cabbage. When blended into the sauce, it creates a beautiful purple hue without the need for any artificial colouring.

  • Does the pasta taste like cabbage? Not strongly. Slow-cooking the cabbage mellows its flavour and brings out a subtle sweetness. Combined with garlic, shallots, herbs, and cottage cheese, the result is a creamy, balanced sauce rather than an overpowering cabbage flavour.

  • Can I taste the cottage cheese? No. Once blended, the cottage cheese becomes smooth and creamy, adding protein and richness without a noticeable cottage cheese texture.

  • Can I make this recipe vegan? Yes. Substitute the cottage cheese with a high-protein vegan alternative, such as blended silken tofu or butter beans, and ensure your pasta is vegan-friendly.

  • How should I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so add a splash of water when reheating if needed.

  • Can I freeze the sauce? Yes. The sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently before tossing with freshly cooked pasta.

Truffle&Egg
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