35G PROTEIN SPICY VODKA PASTA

1. Cook Banza pasta according to package instructions. Reserve ½ cup pasta water before draining.
2. Melt butter in a skillet over medium heat. Add onions and sauté for 3–4 minutes. Add garlic and cook for another minute.
3. Stir in tomato paste, red pepper flakes, cayenne pepper, salt, and black pepper. Cook for 2–3 minutes.
4. Pour in the vodka and simmer for 2–3 minutes, stirring occasionally.
5. Transfer cottage cheese, half-and-half, tomato paste mixture, sautéed onions, and garlic to a blender. Blend until completely smooth and creamy! This is my SECRET to avoiding grainy cottage cheese sauce! 
6. Return sauce to the skillet over LOW heat. Stir in Parmesan cheese and gradually add reserved pasta water until creamy. Avoid boiling!
7. Toss in cooked pasta until fully coated in the sauce.
8. Garnish with fresh basil, extra Parmesan cheese, red pepper flakes, and black pepper!