Cottage Cheese Pasta Recipes
This protein-packed cottage cheese and tomato pasta sauce comes together with just 6 ingredients, a high-speed blender, and your favorite pasta!
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Servings: 6
Ingredients
- 16 ounces fusilli pasta or pasta of choice
- 2 tablespoons butter melted
- 1 cup marinara sauce
- 1 cup whole-milk cottage cheese
- ½ cup freshly grated parmesan cheese
- ¼ teaspoon red pepper flakes
- Chopped parsley for serving
Instructions
- Begin by bringing a large pot of generously salted water to a boil. Add the pasta and cook until al dente, following the instructions on the package. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and return it to the pot, keeping it covered to stay warm.
- In a high-speed blender, combine the marinara sauce, cottage cheese, parmesan cheese, melted butter, red pepper flakes, and the reserved pasta water. Blend until the mixture is smooth and creamy, which should take about 1-2 minutes.
- Pour the blended sauce over the cooked pasta. Toss well until the pasta is thoroughly coated and the dish is heated through. Serve immediately, garnishing with additional red pepper flakes and chopped parsley if desired.
Notes
Storage
Allow the pasta to cool completely and store it in an airtight container in the refrigerator for up to 4 days. When ready to reheat, warm it on the stove with a splash of water or broth until thoroughly heated.Tips
- Add pasta water to your sauce: The starches in the pasta water, when blended with cottage cheese, create a smooth sauce that is less likely to break down.
- Use any cottage cheese: Whole milk cottage cheese will be much more flavorful and add richness to your pasta. If you’re making blended cottage cheese pasta sauce for its protein content, both low-fat and full-fat cottage cheese provide similar protein levels per serving.
- Add veggies: Enhance your meal by incorporating more vegetables. Spinach, zucchini, mushrooms, or any other veggies can be added to your protein pasta sauce to bulk up the dish.
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