Creamy sunset noodles are ready in 10 minutes: steep instant noodles in boiling water for 3 minutes while you blend 200 g of cottage cheese, 100 g of oil-packed sun-dried tomatoes, 2 tbsp of Parmesan, 30 g of olives, fresh basil, garlic powder and 70 ml of water into a smooth coral-colored sauce, then toss to coat. Serves 2.
Instructions
- 1
Pour boiling water over the noodles and let them steep until just soft.
03:00 - 2
In a blender, combine the Parmesan, olives, cottage cheese and sun-dried tomatoes.
- 3
Add the basil leaves, garlic powder and 70 ml of water.
- 4
Blend until completely smooth and pourable.
- 5
Drain the noodles, pour over enough sauce to coat and stir gently. Serve.
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Frequently Asked Questions
Why won’t my sauce blend smoothly?
Almost always the missing 70 ml of water. Cottage cheese and oil-packed tomatoes are too thick to circulate in a blender on their own — the water is what gets everything moving into a smooth, pourable sauce instead of a chunky paste.
Can I use ricotta instead of cottage cheese?
Yes — ricotta blends even smoother and tastes milder. Cottage cheese is used here because it brings roughly 20 g of protein to the dish and a slight tang that balances the sweet sun-dried tomatoes. Either way, blend until fully smooth.
Do I need to heat the sauce?
No — the sauce goes on at room temperature and the hot, freshly drained noodles warm it through. If you want it hotter, warm it gently in the pan; don’t boil it, or the cottage cheese can split.