Indulge in a quick, creamy cottage cheese pasta packed with 30 grams of protein per serving! This simple recipe brings together the smooth, cheesy texture you crave in pasta with a healthier twist. A perfect vegetarian go-to weeknight meal!
Ever wished for a pasta sauce that’s creamy, delicious, and packed with protein? Look no further than cottage cheese pasta sauce! This sauce brings a velvety texture and savory flavor to any pasta without the heaviness of traditional cream sauces.
Pair it with cooked rigatoni, a simple green salad, and you have a perfect protein-loaded weeknight meal – all vegetarian! The best part, it’s so easy to cook in just 20 minutes with staple ingredients.
Why You’ll Love This Pasta
Why Cottage Cheese?
Cottage cheese is a nutritional powerhouse – it’s loaded with protein, low in fat (depending on the type you buy), and has a mild flavor that pairs beautifully with pasta. Unlike heavy creams, cottage cheese makes your pasta creamy without weighing it down. Plus, it’s a fantastic way to sneak in extra protein, especially for vegetarians or anyone looking to boost their intake.
Ingredients
See recipe card for quantities.
- Pasta: I recommend rigatoni or penne.
- Cottage Cheese: Regular or low-fat, depending on your preference.
- Canned Diced Tomatoes: The foundation of the cottage cheese pasta sauce.
- Tomato Paste: Add a more intense tomato flavor and a subtle sweetness.
- Onion & Garlic: Brings plenty of flavor to the pasta,
- Fresh Basil & Red Pepper Flakes: For flavor and a little heat. Feel free to omit red pepper flakes or substitute with a pinch of hot sauce.
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Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Start by cooking the pasta according to package instructions. Be sure to salt the water to give your pasta extra flavor!
- Meanwhile, prepare the sauce. Sauté onion and garlic in a skillet with olive oil. Add a pinch of red pepper flakes and tomato paste, stir-fry for one minute to enhance the flavor.
- Add canned tomatoes and basil leaves, then cook for 5 minutes to infuse all the flavors.
- Blend together with the cottage cheese and ¼ cup of pasta water. Season to taste with salt, pepper, and smoked paprika.
- Toss the sauce for one minute with the cooked pasta! Serve with grated parmesan cheese and garnish with fresh basil.
Ways to Customize Your Sauce
- Herbs & Seasoning: Cottage cheese pasta sauce has a mild flavor, making it easy to elevate with fresh herbs like basil, parsley, or thyme.
- Add-Ins for Texture: Cottage cheese pasta is a blank canvas! Try adding roasted vegetables, spinach, sun-dried tomatoes, or even olives for extra flavor.
- Add Some Protein: Cottage cheese already gives you a good protein base, but if you want to up it, toss in vegan ground beef or serve along with those tofu nuggets.
How to Store & Make-Ahead of Time
Leftovers? Place the cottage cheese pasta in an airtight container and refrigerate for up to 3 days. To reheat, microwave it for a couple of minute or toss it in a skillet with a splash of water until it’s warmed trough.
If you’re meal-prepping, cook the pasta slightly under al dente (a minute less than usual). This way, it won’t overcook when you reheat it with the sauce. Another way is to make the sauce ahead of time, store it in the fridge, and toss with cooked pasta when ready.
More Ways to Use Cottage Cheese
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📖 Recipe
Cottage Cheese Pasta
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Ingredients
- 7 oz pasta, rigatoni or penne
- 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 pinch red pepper flakes, optional
- 1 x 14.5 oz canned diced tomatoes
- 2 tablespoon chopped fresh basil
- 1 cup cottage cheese
- salt & black pepper to taste
Instructions
- Pasta: Cook the pasta in a large pot of boiling salt water until al dente. Reserve ¼ cup pasta cooking water, then drain the pasta through a colander.
- Pasta Sauce: Heat the olive oil in a skillet. Add minced onion and garlic, and sauté for a few minutes until translucent. Add tomato paste and, if you like crushed red pepper flakes, and sauté for another minute.
- Add the canned tomatoes, fresh basil, and a good pinch of salt and pepper. Bring to a subtle boil and let it cook for 5 minutes.
- Transfer to an immersion blender along with the cottage cheese and ¼ cup saved pasta cooking water, and blend until smooth.
- In the same skillet, add the sauce and pasta. On medium heat, toss for one minute until well combined. Season to taste with salt, pepper, and if you like, with a pinch of smoked paprika powder.
- Serve with grated parmesan cheese and garnish with fresh basil.
Notes
- Store any leftovers in an airtight container in the fridge. It will keep for up to 3 days. Reheat in the microwave or in a pan with a little water.
Nutrition
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