Tomato Cottage Cheese Pasta

Turn cottage cheese into a rich and creamy pasta sauce with this tomato cottage cheese pasta recipe! With over 15 grams of protein per serving, this vegetarian pasta is perfect for a healthy, high-protein lunch or dinner.

Cottage cheese is getting a lot of love these days and I’ll all for it. From ice cream to cookie dough to savory bowls and pasta, cottage cheese has gone viral and is being used in so many new and different ways. While it remains a controversial ingredient – you either love it or you hate it – this creamy salty cheese is a great way to add protein to breakfast, lunch, or dinner, including pasta sauce!

I know at first glance (or taste) blending cottage into tomato sauce might seem a little odd, it works. The combination of salty cheese, sweet tomatoes, and Italian herbs, creates a creamy pasta sauce you add to your favorite noodles for a high-protein vegetarian meal.

Why You’ll Love It

• Quick and Easy – Ready in less than 30 minutes, this creamy pasta is perfect for a weeknight meal.
• High in Protein – When paired with wheat pasta, this protein pasta sauce contains over 15 grams of protein per serving.
• Vegetarian – This kid-friendly vegetarian recipe is something the whole family can enjoy!

Ingredients + Substitutions

• Pasta – The recipe calls for short-cut pasta, such as fusilli, cavatappi, or penne, because I think they pair best with this creamy cottage cheese pasta sauce, but any pasta shape will work.
• Tomatoes – I use a can of diced tomatoes in the recipe, but you could use crushed tomatoes, tomato sauce, or your favorite marinara sauce if preferred. See the notes section of the recipe card for details.
• Cottage Cheese – To add protein to the tomato sauce and ensure it’s rich and creamy. I recommend using full-fat cottage cheese, however, 2%, 1%, and fat-free cottage cheese will also work.
• Herbs – To add some flavor and fragrance. I added dried basil to my sauce but any dried Italian herbs you like, dried oregano, dried thyme, or Italian seasoning would all work very well. You can also add a few red pepper flakes for a bit of spice.
• Parmesan – To add some saltiness, creaminess, and a bit more protein to the sauce. I recommend using freshly grated parmesan cheese for the best results.
• Onion and Garlic – To flavor the sauce. I used fresh onion and garlic in the recipe, but you can use onion powder and garlic powder if preferred. See the notes section of the recipe card for details.
• Olive Oil – To add some healthy fats and cook the veggies.

How to Make Tomato Cottage Cheese Sauce

1. Cook the veggies. In a large pan on medium heat, warm the olive oil, add the onion, and cook for 4-5 minutes until tender. Then add the garlic and basil and cook for an additional 1-2 minutes until fragrant.
2. Blend the sauce. In a large blender or food processor, add the cooked onion mixture, diced tomatoes, cottage cheese, and parmesan cheese, and purée until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
3. Add the cottage cheese sauce to cooked pasta. Add the creamy cottage cheese pasta sauce to the cooked pasta, and gently stir until well combined.
4. Serve and enjoy! The tomato cottage cheese pasta can be served immediately with a sprinkle of fresh basil leaves and additional parmesan cheese, or the sauce can be prepared ahead of time and stored in the fridge for up to 5 days.

You can find the detailed instructions in the recipe card below.

Serving Suggestions

This recipe is a good source of protein, complex carbohydrates, and healthy fats; however, it could be even higher in protein and fiber to make it a more well-balanced and complete meal.

To add protein, you can add meat by cooking some ground beef, ground turkey, or ground chicken and add it to the pot with the noodles and sauce and stir until well combined or add some plant protein by adding cooked crumbled tofu instead.

To add fiber, add some steamed broccoli, cauliflower, carrots, or green peas to the pasta, and/or serve it with a green salad. You could also swap the white pasta for whole wheat pasta to add an extra small boost of fiber.

More Creamy Pasta Recipes:

• Creamy Zucchini Pasta
• Roasted Beet Pasta
• Green Goddess Pasta
• Pumpkin Ricotta Pasta

Tomato Cottage Cheese Pasta

Author: Stephanie Kay

Ready in under 30 minutes and over 15 grams of protein per serving, this creamy tomato cottage cheese pasta is a hearty and healthy vegetarian recipe that is perfect for a weeknight dinner.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop

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Ingredients

• 1 pound short-cut pasta, such as fusilli or penne
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 can (14 ounces) diced tomatoes
• 1 cup cottage cheese
• 1/4 cup freshly grated parmesan cheese
• Salt
• Black pepper

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Instructions

1. Bring a large pot of well-salted water to a boil, add the pasta, reduce to a very gentle simmer, and cook to al dente or as per package directions. While the pasta is cooking, scoop out 1 cup of pasta water and set it aside. Once the pasta is cooked, drain the water, and set it aside.
2. In a large on medium-high heat, warm the olive oil, then add the diced onion and cook for 5-6 minutes until tender, then add the minced garlic and dried basil and cook for an additional 1-2 minutes until fragrant.
3. Transfer the onion and garlic mixture to a high-speed blender or small food processor, add diced tomatoes, cottage cheese, and parmesan cheese, and purée until smooth. Taste and adjust seasoning with salt and pepper as needed.
4. Once the pasta is cooked and drained, return it to the pot you cooked it in, pour the tomato cottage cheese pasta sauce on top, and stir until well combined, adding splashes of the reserved pasta water to loosen it up only as needed. Once mixed, taste and adjust the seasoning with additional salt and pepper as desired.
5. Serve immediately with freshly chopped basil leaves and more grated parmesan cheese as desired. Any leftovers can be stored in an airtight container in the fridge for up to 5 days in the freezer for up to 3 months.

Notes

To Use Marinara Sauce: Swap the canned tomatoes for 1 1/2 cups of marinara sauce.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and add it with the tomatoes.

To Use Garlic Powder: Swap the onion for 1/2 teaspoon of garlic powder and add it with the tomatoes.

Nutrition

• Serving Size: 1 serving
• Calories: 370 calories
• Sugar: 7 grams
• Fat: 5 grams
• Carbohydrates: 64 grams
• Fiber: 3 grams
• Protein: 16 grams