This Cottage Cheese Pasta Sauce is creamy and rich without being heavy. Made with fresh cottage cheese, garlic, and herbs, it gives your pasta a tasty twist that’s easy to whip up!
I love how quick it is to make—just blend, heat, and pour! It feels fancy but is as simple as a weeknight dinner. Plus, you get that extra protein boost! Yum!
Key Ingredients & Substitutions
Cottage Cheese: Use small curd cottage cheese for a smoother sauce. If you’re a fan of ricotta, you can swap it in for a richer flavor. If you’re dairy-free, try cashew cream or a dairy-free yogurt alternative for a similar texture.
Pasta: Rigatoni is a great choice because its ridges hold the sauce well. You can use any pasta you love—penne or fusilli work well, too! Whole wheat or gluten-free pasta are good options for different dietary needs.
Tomatoes: Canned crushed tomatoes are convenient, but fresh tomatoes can also be used if they’re in season! Just chop them up and let them cook down longer. Alternatively, you can use marinara sauce for a different flavor profile.
Cheese: Parmesan adds a nice salty touch, but you can use Pecorino Romano for a sharper flavor. Nutritional yeast can be a great substitute for a cheesy flavor without dairy.
How Do You Blend Cottage Cheese for a Creamy Sauce?
Blending cottage cheese is key to making this sauce smooth. Here’s how to do it right:
- Use a blender or food processor and mix until creamy. If you prefer a chunky texture, blend less.
- Add a splash of the pasta cooking water if it seems too thick to blend easily.
- Incorporate your cheese and herbs in this step to ensure even distribution in the sauce.
- After blending, heat the mixture gently—this helps the flavors meld together.
With these tips, you’ll have a creamy and delightful cottage cheese pasta sauce that feels special but is super simple to make! Enjoy!
Cottage Cheese Pasta Sauce
Ingredients You’ll Need:
- 12 oz (340 g) rigatoni pasta (or your preferred pasta)
- 1 cup cottage cheese (small curd, drained if very watery)
- 1 cup canned crushed tomatoes or tomato sauce
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup fresh basil leaves, chopped, plus whole leaves for garnish
- 2 tbsp olive oil
- 1/4 cup pasta cooking water (reserved)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 tsp red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 20 minutes of prep and cooking time. You’ll spend about 10 minutes cooking the pasta and sautéing the onion and garlic, and then another 10 minutes blending the sauce and mixing everything together. Simple and quick!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil and then cook the rigatoni according to the package instructions until it’s al dente. Before draining the pasta, make sure to reserve 1/4 cup of the pasta cooking water. This will help to adjust the sauce later!
2. Sauté the Vegetables:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté it for about 3-4 minutes, until it becomes translucent and soft. Next, add the minced garlic and cook for an additional minute until you can smell the garlic’s fragrant aroma.
3. Make the Tomato Base:
Add in the crushed tomatoes (or tomato sauce) to the skillet, stirring well to combine. Let it come to a gentle simmer and cook for about 5 minutes. This allows the sauce to thicken a little bit and deepen in flavor.
4. Blend the Cottage Cheese:
In a blender or food processor, combine the cottage cheese, grated Parmesan, and chopped basil. Blend until the mixture is smooth and creamy. This is what gives your sauce a delightful creaminess!
5. Combine the Sauces:
Now, stir the blended cottage cheese mixture into the skillet with your tomato sauce. Mix everything together over low heat, warming it for about 2-3 minutes. If your sauce seems too thick, add a splash of the reserved pasta water to reach the desired consistency.
6. Season and Taste:
Time to season your sauce! Add salt, freshly ground black pepper, and red pepper flakes (if you like a little heat). Stir well, tasting as you go to make sure it’s just the way you like it.
7. Combine Pasta and Sauce:
Now that your sauce is perfectly seasoned, carefully toss the drained rigatoni into the sauce. Make sure each piece of pasta is well coated with that delicious cottage cheese pasta sauce!
8. Serve and Garnish:
Serve your creamy cottage cheese pasta in warm bowls, garnished with extra grated Parmesan and some whole fresh basil leaves on top for a beautiful presentation. Enjoy your meal!
Bon appétit! Enjoy your creamy, flavorful cottage cheese pasta sauce!
Can I Use Different Types of Pasta?
Absolutely! While rigatoni is recommended due to its ability to hold sauce well, you can use any pasta shape you like, such as penne, fusilli, or even whole wheat or gluten-free options depending on your preference.
What Can I Substitute for Cottage Cheese?
If you’re not a fan of cottage cheese, you can use ricotta cheese for a creamier texture, or cashew cream for a dairy-free option. Greek yogurt is also a good alternative, but keep in mind it will add a tangier flavor.
How to Store Leftover Sauce?
Store any leftover cottage cheese pasta sauce in an airtight container in the fridge for up to 3 days. Reheat it on the stove over low heat, adding a splash of water or olive oil to prevent it from thickening too much.
Can I Make This Sauce Ahead of Time?
Yes! You can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it when you’re ready to serve, and toss in fresh cooked pasta for a quick and easy meal.
