Cottage Cheese Pasta

Indulge in a quick, creamy cottage cheese pasta packed with 30g of protein per serving! This simple recipe brings together the smooth, cheesy texture you crave in pasta with a healthier twist.

Author : Aline Cueni

5 from 1 vote

Prep Time :5

Cook Time :15

Total Time :20

Servings : 2

Calories : 601kcal

Ingredients

7 oz (200 g) 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 (400 g) canned diced tomatoes
2 tablespoon chopped fresh basil
1 cup (225 g) 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.

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