Dairy-Free Cottage Cheese Pasta

Instructions

1. 1Fill a large heavy-bottomed pot with water and add the 1 tsp salt. Bring the water to a rolling boil over high heat. Add the about 450 g pasta (rotini, shells, or elbows) and cook for 8-10 minutes, stirring occasionally, until it is al dente (tender but still firm to the bite). Drain the pasta well using a colander.
2. 2While the pasta is cooking, peel the 1 medium onion. Cut the onion in half from the root to the tip. Place each half flat-side down and slice it thinly into half-moons, about 0.3175 cm thick.
3. 3Heat the 2 tbsp olive oil in a 30.48 cm skillet over medium heat (approximately 176.7°C / 175°C). Add the thinly sliced 1 medium onion to the hot oil. Cook the onion, stirring occasionally, for 10-15 minutes, until it turns golden brown and becomes crispy.
4. 4Using a slotted spoon, carefully remove the crispy 1 medium onion from the skillet. Transfer them to a plate lined with paper towels to absorb any excess oil. Set the crispy onions aside.
5. 5In a large bowl, add the well-drained about 450 g pasta. Add the about 425 g dairy-free ricotta cheese, 1 egg, 2 tbsp dairy-free butter, 1 tsp smoked paprika, and 1/2 tsp black pepper to the bowl. Stir all the ingredients together thoroughly until the pasta is evenly coated with the sauce.
6. 6Serve the pasta immediately. Top each serving with the reserved crispy 1 medium onion.

Substitutions

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