INGREDIENTS
For the sauce
- 1 cup cottage cheese
- 1 cup low-fat manchego cheese, grated
- 1 cup skim milk
- 1 pinch of black pepper
- 1 teaspoon of fresh thyme, cleaned
For the pasta
- 2 L of water
- 1/2 teaspoon of salt
- 200 g of Elbow No.4 La Moderna®
- 1 teaspoon unsalted butter
- 2 cups broccoli florets, blanched
- 2 turkey sausages, sliced and roasted
- 4 tbsp. of washed, disinfected, and finely chopped parsley leaves
INSTRUCTIONS
For the sauce
- Combine and blend all the ingredients until you obtain a smooth and homogeneous sauce; reserve.
- Preheat your oven to 180°C.
- Heat water with salt in a pot until it boils. Immediately add the Elbow No.4 La Moderna® pasta and check the cooking times marked on the package.
- Drain and place it in a greased baking dish.
- Add the broccoli, sausages, and mix to integrate.
- Pour the reserved sauce over the pasta and lightly stir.
- Bake for 15 minutes or until the liquids reduce.
- Remove from the oven, sprinkle with parsley, and serve immediately, or let cool and refrigerate to consume at another time.