This high-protein cottage cheese pasta tastes like a creamy vodka sauce, but uses blended cottage cheese instead of heavy cream and omits the alcohol.
Creamy Cottage Cheese Pasta
I was skeptical about whether cottage cheese could replace cream in pasta sauce, but I changed my mind after trying this healthy cottage cheese pasta sauce. Blend until smooth to create a rich, velvety sauce that tastes surprisingly similar to vodka sauce, without the heavy cream. My husband ate the whole bowl before I told him it was made with cottage cheese!
Why This Cottage Cheese Pasta Sauce Works
If you’re skeptical about cooking with cottage cheese, you’re not alone. So does my husband. So I waited until he finished the bowl and told him what was in the sauce. He couldn’t believe it.
- You can’t even taste the cottage cheese. It tastes like a creamy vodka sauce.
- Rich and soft. Blended cottage cheese makes a smooth pasta sauce without the heavy cream.
- Ready in less than 30 minutes. An easy dinner for a busy weekend.
- High in protein. Each serving contains over 30 grams of protein.
materials needed
This simple cottage cheese pasta sauce has layers of flavor, with caramelized onions and tomato paste, peppers for spice, and a finishing touch of nutty Parmesan cheese and fresh basil. See recipe card below for exact measurements.
- 93% low-fat ground meat: Make it with ground beef, turkey, or chicken.
- Meat seasoning: Italian seasoning, kosher salt, garlic powder, pepper
- olive oil I’m going to cook onions and garlic.
- Aromatic: Finely chopped onion and crushed garlic clove.
- crushed red pepper powder For a little spiciness.
- Tomato Paste: Most tubes of tomato paste are about 4.6 ounces, so use the whole tube. If you only have a can, use about 3/4 of it.
- chicken bone broth For extra protein.
- Cottage Cheese 2%: Using thick, high-quality cottage cheese good culture Essential for making creamy pasta sauces.
- low fat milk It thins the sauce and adds a richer flavor than water.
- grated parmesan cheese It offers a nutty and complex flavor. Buy a block and grind it yourself for the freshest taste.
- rigatoni pasta It is a short, hollow tube-shaped pasta.
- basil For a pretty and fresh decoration.
How to Make Cottage Cheese Pasta
Stir in the aromatics and tomato paste, then mix everything until smooth and heat on the stove over low heat. See recipe card below for printable instructions.
- To cook pasta: Boil pasta according to package directions. Reserve ½ cup of pasta water before draining.
- Meat dishes: Place ground turkey in a large skillet and season with spices. Transfer to a plate.
- Stir in the aromatics: In the same skillet, heat the olive oil and cook the onion, garlic, and crushed red pepper until soft.
- Cooking Tomato Paste: Add the tomato paste and cook until dark. Deglaze pan with bone broth, scraping up any browned bits. Let cool for 1-2 minutes.
- Mix the cottage cheese sauce: Mix the cottage cheese and milk until completely smooth. Add the tomato paste mixture and Parmesan cheese and mix again until smooth.
- Complete source: Pour the sauce back into the skillet over low heat. Stir in the reserved pasta water, a little at a time, until creamy enough to coat the pasta.
- Combine: Add the cooked pasta and ground turkey to the sauce and toss until coated. Garnish with basil and Parmesan cheese.
Tips for a Smooth and Creamy Sauce
- Choose high-quality cottage cheese. Some brands are thinner than others, so for a creamier sauce, use a thicker brand. I choose Good Culture, but Nancy’s Probiotic and Daisy are also good choices.
- Don’t forget to save the pasta water! The starchy liquid is the secret to a shiny, creamy sauce. The sauce will become thin and stick to all the pasta pieces.
- Do not boil the sauce. Keep the heat low and stir frequently to prevent curdling.
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- No Italian seasoning? Replace with dried herbs like oregano or parsley.
- Vegetarian Pasta: Discard the minced meat and mix in the spinach at the end.
- Cottage Cheese: You can use whole milk cottage cheese, but fat-free is not recommended. I think the sauce will be too thin.
- broth: Try replacing bone broth with vegetable broth or chicken broth.
- Protein Boost: Use high-protein pasta such as Barilla Protein+ or Goodles.
- Keep it gentle. If you don’t want the heat, you can omit the red pepper powder.
- Parmesan: Replace Pecorino Romano.
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5 minute
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15 minute
Storage and Meal Prep Tips
- Refrigerated storage Leftovers for up to 4 days.
- microwave until the pasta is warm. Reheating Tips: The pasta will absorb some of the sauce, so add water, stock, or milk to thin it out.
- Meal Preparation Tips: Store the sauce and meat together, and store the pasta separately to prevent the sauce from soaking in. If packaging in individual containers, place about 1½ cups of pasta in one 2-cup container and about ½ cup of sauce and meat in another container.
produce: night soil
Serving Size: 2 cup
Cottage Cheese Pasta Sauce
Bring a large pot of salted water to a boil.
Heat a large skillet over medium heat. Once hot, add ground turkey, Italian seasoning, garlic powder, salt, and pepper. Cook for 5 to 6 minutes until cooked through. Turn off the heat and transfer the meat to a plate. Wipe out the skillet.
While the turkey is cooking, cook the rigatoni according to package directions until al dente, reserving ½ cup of the pasta water and setting it aside before draining to thin the sauce later.
Heat a skillet over medium heat and add 1 ½ teaspoons olive oil, onion, garlic, and red pepper flakes. Cook for 3 to 4 minutes until the onions become translucent.
Add the tomato paste and cook for 2-3 minutes, making sure the onions and garlic are well coated with the tomato paste. It will start to turn a darker red and that is exactly what you want. Deglaze with bone broth, stir well and turn off the heat.
Place cottage cheese and milk in a large blender and blend for 15 to 30 seconds until smooth. Place the tomato sauce and Parmesan cheese in a blender and blend until smooth.
Pour back into the skillet, add a little water to the blender, then pour into the sauce and stir over low heat until well combined. If necessary, add reserved pasta water, 1 to 2 tablespoons at a time, to achieve the right texture.
Drain the pasta and stir into the sauce with the minced meat. Finish with additional grated Parmesan cheese and fresh basil. take pleasure in!
Final step:
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clothing material: 2 cup, calorie: 497 calorie, carbohydrate: 60 g, protein: 34.5 g, province: 13 g, Saturated Fat: 4 g, Cholesterol: 79 mg, sodium: 652 mg, fiber: 3.5 g, sugar: 7 g
FAQ
no! Cottage cheese itself doesn’t have much flavor. Once you mix it with the other ingredients, you won’t even know it’s there because it’s so smooth and creamy. It tastes more like tomato paste, onion, garlic, and parmesan cheese.
Yes, you can freeze cottage cheese pasta sauce for up to 3 months. After defrosting it in the refrigerator the day before, boil the pasta by reheating it on a gas stove or in a microwave. You can also freeze the sauce and pasta together. Add a little water to thin the sauce.
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