High Protein Pasta with Cottage Cheese

1: Preheat oven to 450°F.

2: Make the vegan cottage cheese from the cookbook if you haven't already.

3: In a 12 x 12 oven-safe dish, combine cottage cheese, cherry tomatoes, garlic cloves, sliced onion, rosemary, salt, and pepper.

4: Bake for 30-35 minutes or until the veggies are golden brown and toasted slightly.

5: During the last 10 minutes of baking, heat a large pot of salted water for the Banza noodles.

6: Once boiling, cook Banza noodles according to package instructions, then rinse and return to the pot with a dash of oil to prevent sticking.

7: After baking, carefully transfer the hot veggies to a high-powered blender and blend on high for 1-2 minutes until smooth.

8: Pour the sauce over the cooked noodles while hot and mix thoroughly.

9: Serve immediately, optionally garnished with nutritional yeast and flaky sea salt.

10: Store leftovers in an airtight container in the fridge and consume within 4-5 days.