Looking for a fast, flavorful pasta sauce that’s also packed with protein? This Cottage Cheese Pasta Sauce is your new go-to! It’s creamy, comforting, and comes together in just 30 minutes. You’ll be surprised how simple and satisfying it is.
I love how it feels indulgent but is actually a healthy choice—plus, it’s a fun twist on the usual Alfredo or tomato sauces!
Why You’ll Love This Sauce
- Quick to make
- Rich, creamy texture
- High in protein
- Customizable with pantry staples
Key Ingredients & Swaps
Cottage Cheese:
Full-fat gives the best texture, but low-fat or non-fat versions work too. You’ll still get that creamy goodness with fewer calories.
Marinara Sauce:
Use your favorite store-bought brand or whip up a batch of homemade tomato sauce. Want something different? Swap it for pesto or roasted red pepper sauce.
Parmesan Cheese:
Grated Parmesan adds a cheesy, nutty kick. If you’re dairy-free, try nutritional yeast instead—but remember to go easy on the salt.
Olive Oil:
Extra virgin olive oil adds great flavor, but you can use any neutral oil in a pinch—canola or avocado oil will do just fine.
Pasta:
Linguine works beautifully, but any pasta shape will hold the sauce. Try penne, rotini, or gluten-free options based on your preference.
Tips for Creamy Success
- Lower the heat before adding your sauce to avoid curdling the cottage cheese.
- Stir gently and let the sauce simmer for 5–7 minutes to blend the flavors.
- If the sauce seems too thick, stir in a little reserved pasta water to thin it out.
- Taste and adjust seasonings at the end—especially salt, depending on your marinara.
How to Make Creamy Cottage Cheese Pasta Sauce
Ingredients:
For the Sauce:
- 2 cups cottage cheese
- 1 cup marinara or tomato sauce
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Red pepper flakes (optional)
- Fresh parsley (for garnish)
For the Pasta:
- 12 oz linguine (or pasta of choice)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta until al dente (usually 8–10 minutes), then drain and set aside.
2. Sauté the Garlic:
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant—don’t let it brown.
3. Blend the Sauce:
In a bowl, mix cottage cheese, marinara sauce, Parmesan, Italian seasoning, salt, and pepper. Stir until creamy and well combined.
4. Combine with Garlic:
Reduce the skillet heat to medium-low. Pour in the cottage cheese mixture and stir to combine with the garlic. Let it simmer for 5–7 minutes.
5. Add Some Heat (Optional):
If you like spice, sprinkle in red pepper flakes and stir for an extra minute.
6. Toss with Pasta:
Add the cooked pasta to the skillet and gently toss to coat. If it feels too thick, add a splash of pasta water to loosen it up.
7. Garnish and Serve:
Plate your creamy pasta and top with chopped parsley. Serve hot and enjoy!
Can I Use a Different Cheese Instead of Cottage Cheese?
Yes! Ricotta gives a similar creamy texture. You can also try blending cream cheese for a richer flavor or using a mix of cheeses to suit your taste.
No Marinara Sauce?
No problem! Use crushed tomatoes, tomato paste with water, or even roasted veggies blended into a sauce. You can also skip the tomatoes and go with pesto or a creamy white sauce base.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or milk if it thickens.
Want to Make It Vegan?
Use a vegan cottage cheese alternative or blend tofu with lemon juice and nutritional yeast. Replace Parmesan with vegan cheese or a homemade cashew-Parmesan mix.
