Start by cooking the pasta shells according to the package instructions. Chickpea pasta can get mushy if you overcook it, so keep an eye on it and pull it right when it’s al dente. Drain and set aside.

While the pasta is cooking, add all the sauce ingredients to a blender – the cottage cheese, diced tomatoes, onion, garlic, basil, paprika, maple syrup, salt, and pepper. Blend until completely smooth. The cottage cheese will fully incorporate and the sauce will look creamy and orange-pink.

Heat the olive oil in a large pan over medium heat. Pour the blended sauce into the pan and let it cook for 15-20 minutes, stirring occasionally, until it thickens and turns a deeper, richer color. If you used fresh tomatoes instead of canned, add another 10 minutes to let the extra liquid reduce properly. If it gets too thick at any point, add a splash of water and stir it in. You’re looking for a creamy, pourable consistency that will coat the pasta well. Taste and adjust seasoning.

Optional but worth it – if you want an extra smooth sauce and have a few extra minutes, pour it through a fine mesh strainer into a bowl, then pour it back into the pan. This gets rid of any remaining texture and makes the sauce really silky.

Add the cooked pasta shells to the sauce and stir well over medium heat for a minute or two until every shell is coated.