Description
A silky and creamy pasta sauce that's a game changer for weeknight dinners. High in protein with 25 grams per serving, this cottage cheese sauce tastes like a lighter version of alfredo without the heavy cream and butter. Ready in just 25 minutes with simple, real-food ingredients.
Ingredients
Scale
- 8 ounces pasta (whole wheat penne works great)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 15-ounce can fire-roasted diced tomatoes
- 1 tablespoon lemon juice
- ½ cup full-fat cottage cheese
- ½ cup pasta water
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions and save 1 cup starchy pasta water in a separate container.
- Heat 1 tablespoon olive oil in a large saucepan over medium-low heat, add 3 minced garlic cloves and cook for 3 minutes until fragrant.
- Add entire can of fire-roasted diced tomatoes with juice and lemon juice, simmer 10-12 minutes until reduced and concentrated.
- Transfer cooked tomato mixture to blender, add ½ cup full-fat cottage cheese and ½ cup pasta water, blend until completely smooth with no visible lumps.
- Drain cooked pasta and combine with cottage cheese sauce in a large bowl, toss until every piece is coated.
- Taste and add salt and pepper as needed to adjust flavors.
Notes
Use full-fat cottage cheese for the best creamy texture—low-fat versions become grainy. Don't skip saving the pasta water, as the starchy liquid helps the sauce coat the pasta perfectly. Blend really smooth for that luxurious silky consistency.