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This is a picture of a skillet of pasta with cottage cheese tomato sauce.
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Cottage Cheese Tomato Pasta Sauce

This nutritious deliciously creamy tomato cottage cheese pasta sauce is so comforting and easy to make! If you're looking for a pasta recipe with a protein boost but without meat, this is a must try. And it's kid-approved!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 346.3kcal
Author: Priscilla Lawrence

Equipment

Ingredients

  • 1 pound pasta like rigatoni, tortellini or penne
  • 1 tablespoon olive oil
  • 1 yellow onion diced, about 1 cup
  • 1 carrot diced, about ½ cup
  • 1 tablespoon tomato paste
  • 4-5 cloves garlic minced
  • 1 15-ounces can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 squeeze lemon
  • 1 cup cottage cheese 4% or whole
  • 1 cup pasta water
  • fresh basil
  • fresh parmesan

Instructions

  • Cook pasta per package instructions. Reserve 1 cup of pasta water.
    This is a picture of cooked pasta in a skillet.
  • In a skillet heat up olive oil over medium high heat. Add diced onion and diced carrots, sauté for 4-5 minutes stirring often.
    This is a picture of a skillet with onion and carrot cooking.
  • Add tomato paste and mix it with the veggies, cook for 1 minute.
    This is a picture of a skillet with onion and carrot cooking and tomato paste added.
  • Add minced garlic, tomatoes (with the liquid from the can), Italian seasoning, salt & pepper and cook for 6-8 minutes on medium heat. Then squeeze a little fresh lemon in the mixture.
    This is a picture of a skillet with onion and carrot cooking with tomato added.
  • Add the tomato and veggie mixture to a blender, add 1 cup of cottage cheese and pasta water.
    This is a picture of the cottage cheese pasta sauce in a blender before blending.
  • Blend until smooth, about 1 ½ - 2 minutes.
    This is a picture of a blender with the tomatoes and cottage cheese after blending.
  • Add some of the sauce to the pasta, stir everything, add more sauce if needed.
    This is a picture of the cooked pasta with some sauce.
  • Add freshly grated parmesan, fresh basil and adjust salt and pepper. Stir everything, serve and enjoy!
    This is a picture of the cooked pasta with some sauce, parmesan and parsley.

Notes

  • Pasta: use any kind of short pasta, from wheat, gluten-free, protein, chickpea, lentils. You can even use zucchini noodles to make this dish low-carb, or half regular half zoodles too.
  • Blending the sauce: always be careful when blending hot food as the blender could get really warm. Use a kitchen towel to protect your hands.
 
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 346.3kcal | Carbohydrates: 61.7g | Protein: 15.1g | Fat: 3.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Cholesterol: 1.5mg | Sodium: 576.4mg | Potassium: 302.4mg | Fiber: 3.4g | Sugar: 4.7g | Vitamin A: 1761.9IU | Vitamin C: 3.3mg | Calcium: 58.6mg | Iron: 1.4mg