Creamy Corn Pepper Pasta

• 70 g dry small pasta — Small dry enriched pasta
• 150 g cottage cheese — Low-fat cottage cheese (2% milkfat)
• 100 g corn — Frozen corn kernels
• 100 g red pepper, diced — Raw red bell pepper
• 20 g Manchego — Manchego cheese
• 4 g garlic, finely grated — Raw garlic
• 0.8 g paprika — Smoked paprika
• 5 g oil — Avocado oil

Method

1. 1Boil the pastaBoil the dry small pasta in a saucepan for 8 to 10 minutes, tasting at 8 minutes.10 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Continue boil the pastaOnce tender with a resilient center, reserve 120 g cooking water and drain.Look for: The small pasta is tender with a resilient center.Safety: Drain boiling water away from your body.
3. 3Cook the corn and red pepperDice the red pepper and finely grate the garlic. Heat the oil in the drained saucepan over medium.Look for: The ingredients are fully prepared and ready for the next action.Safety: Lower heat if aromatics darken.
4. 4Cook the cornCook the corn and red pepper for 6 minutes, then add the garlic and paprika for 1 minute.7 minLook for: The corn and red pepper are tender, the aroma of garlic and paprika is pronounced, and no liquid pools.
5. 5Build the sauceReturn the cooked small pasta with 80 g cooking water.Look for: The build the sauce stage is complete and ready for the next action.Safety: Keep dairy below a hard boil and declare milk.
6. 6Add the cottage cheeseAdd the cottage cheese and Manchego gradually over low heat for 3 minutes.3 minLook for: The cottage cheese and Manchego sauce is smooth and clings to every piece of small pasta.
7. 7Rest and serveRemove from heat, use remaining water only as needed.Look for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Rest 5 minutesRest 5 minutes so the texture can settle before the next action.5 minLook for: The sauce remains creamy without separation.Safety: Refrigerate within 2 hours.