Cottage Cheese Pasta Sauce
Recipe from Two Peas and Their Pod
This rich and creamy sauce is packed with protein thanks to the addition of cottage cheese! Serve the sauce over your favorite pasta, spaghetti squash, zoodles, or with meatballs. Kids and adults love this flavorful, high-protein sauce!
Servings: 6
Calories: 362kcal
Ingredients
- 1 lb rigatoni pasta, or pasta of your choice
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 15 oz can diced tomatoes
- 16 oz jar roasted red peppers, drained
- 3/4 cup cottage cheese*
- 2 tablespoons fresh basil, plus extra for serving
- 1/2 teaspoon Italian seasoning
- Kosher salt and black pepper, to taste
- For serving: Parmesan cheese, crushed red pepper flakes, basil leaves
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Drain pasta and set aside.
- In a large Dutch oven or pot, heat the oil over medium high heat. Add the onion and sauté for 5 minutes or until transcalent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and diced tomatoes.
- Transfer the tomato mixture to a blender or food processor. Add the roasted red peppers, cottage cheese, basil, Italian seasoning, salt, and pepper. Blend until smooth.
- Pour the sauce back into the pot and turn the heat to medium low. Add the cooked pasta and stir until well coated and warmed. Taste and season with salt and pepper, if necessary.
- Garnish with parmesan cheese, crushed red pepper flakes, and basil. Serve warm.
Notes
I recommend using 4% milkfat for the creamiest sauce!
Nutrition
Calories: 362kcal | Carbohydrates: 65g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 1004mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 592IU | Vitamin C: 44mg | Calcium: 101mg | Iron: 3mg