Description
A silky, protein-packed pasta sauce made by blending cottage cheese, tomatoes, and fresh basil for a creamy, tangy, and comforting meal. Perfect for busy weeknights, picky eaters, and anyone craving a healthy twist on classic pasta.
Ingredients
- 1 cup (225g) cottage cheese (small-curd preferred)
- 1 can (14 oz) diced tomatoes, undrained (or 2 cups fresh ripe tomatoes, chopped)
- 2 tablespoons tomato paste
- 1/2 cup fresh basil leaves, tightly packed (plus extra for serving)
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
- Pinch red pepper flakes (optional)
- 12 oz dried pasta of your choice (penne, spaghetti, rotini, etc.)
- Freshly grated Parmesan cheese (for garnish)
- Extra fresh basil leaves (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (usually 8-10 minutes). Reserve 1/2 cup pasta water, then drain pasta and set aside.
- In a blender or food processor, combine cottage cheese, diced tomatoes, tomato paste, basil leaves, garlic, olive oil, salt, black pepper, oregano, and red pepper flakes if using. Blend until completely smooth (about 60 seconds).
- Pour the blended mixture into a large saucepan or skillet. Heat over medium-low, stirring occasionally, until the sauce begins to bubble gently (about 5-7 minutes). Taste and adjust seasoning as needed.
- If the sauce is too thick, stir in reserved pasta water a tablespoon at a time until desired consistency.
- Add drained pasta to the pan with sauce. Toss until every noodle is coated. For extra creaminess, add another dollop of cottage cheese and stir until melted.
- Plate the pasta and top with freshly grated Parmesan and extra basil leaves. Serve hot and enjoy immediately.
Notes
Blend the cottage cheese thoroughly for a smooth sauce. Simmer gently to prevent separation. Reserve pasta water to adjust sauce consistency. Use gluten-free pasta for a GF version. Sauce can be made ahead and stored in the fridge for up to 3 days or frozen (without pasta) for up to 2 months. For vegan, use plant-based cottage cheese and skip Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1 cup sauce with pasta
- Calories: 370
- Sugar: 7
- Sodium: 650
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 54
- Fiber: 4
- Protein: 18
Keywords: cottage cheese pasta sauce, creamy tomato basil sauce, high protein pasta, easy weeknight dinner, healthy pasta recipe, vegetarian pasta, quick pasta sauce