If you are a fan of cottage cheese this pasta was made for you!
We’ve all seen the cottage cheese trend flying around the internet for some time now and there’s only so long I can resist the temptation. I am actually pro cottage cheese – maybe not cottage cheese flatbread, or many of the concoctions we’ve seen. But in this context, I’m absolutely a fan! Follow me…
Cottage Cheese Pasta Sauce
Admittedly, just cottage cheese + pasta doesn’t sound overly appetising. However, with just a handful of other goodies included you can end up with something truly delicious.
Tomato and Cottage Cheese Pasta Sauce
I ended up going with a tomato base using a good amount of tomato puree and sun dried tomatoes. For an added boost of flavour, I added some garlic, chilli flakes and fresh basil too. The cottage cheese adds a nice tangy, creamy flavour and brings everything together really nicely.
For a smooth consistency, you’ll want to blend everything together before tossing it through the pasta.
Process shots: fry garlic and chilli flakes in butter (photo 1), fry tomato puree (photo 2), pour in stock (photo 3), add to blender (photo 4).
Cottage Cheese Pasta
Once you’ve blended up the sauce, it’s time to toss it through the pasta.
How do I prevent the sauce from splitting?
Cottage cheese isn’t a melting cheese, so the sauce can split under certain circumstances. To prevent this you’ll want to consider two things:
- Heat – I recommend bringing the cheese to room temp before you blend it. Also, make sure you toss the pasta with the heat off.
- Pasta Water – Make sure you toss some pasta water through the sauce as you toss the pasta. The starch can help bind the sauce and prevent it from splitting.
Process shots: blend sauce (photo 1), add pasta to pan (photo 2), add sauce (photo 3), toss with parmesan (photo 4).
Cottage Cheese Pasta FAQ
What if the sauce is too thick to blend?
The sauce will be quite thick so just add in a splash of pasta water to get things going if needed.
What kind of pasta should I use?
I love using Bucatini, but any long-cut pasta will do!
Is there anything else I could add?
Cottage cheese is fairly high protein, so I serve it as is. But you could add chicken, sausage or whatever your tastebuds fancy!
Serving Cottage Cheese Pasta
To serve, I love sprinkling over some leftover basil leaves for a pop of colour and flavour. Just tuck right in whilst it’s still hot!
For another similar recipe check out my Cream Cheese Pasta!
Alrighty, let’s tuck into the full recipe for this cottage cheese pasta shall we?!
How to make Tomato Cottage Cheese Pasta (Full Recipe & Video)
Tomato Cottage Cheese Pasta
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Equipment
- Sharp Knife & Chopping Board
- Large Deep Pan & Wooden Spoon
- Large Pot & Tongs
- Blender
Ingredients
- 450g / 1lb Bucatini (or other long-cut pasta)
- 3 tbsp / 45g Butter
- 4 cloves of Garlic, finely diced
- 1/4 tsp Chilli Flakes, or to preference
- 90g / 3oz Tomato Puree (Tomato Paste in US)
- 240ml / 1 cup Chicken Stock
- 1/2 small bunch Fresh Basil, plus some more small leaves to serve (15g/0.5oz)
- 90g / 3oz Sun Dried Tomatoes
- 1x 300g/10.5oz tub of whole milk/full fat Cottage Cheese, at room temp (see notes)
- 40g / 1/2 cup freshly grated Parmesan
- Salt & Pepper, to taste
Instructions
- Add the pasta to well-salted boiling water and cook until al dente. Don’t drain.
- Meanwhile, melt the butter in a large deep pan over medium heat. Once melted, add the garlic and chilli flakes and fry for 30 seconds or so, then stir in tomato puree and fry for a minute or so (important for it to sweeten). Pour in the stock and stir to blend with the tomato puree. Turn off the heat and leave to cool for 1 minute.
- Pour the sauce into a blender, then add the basil, sun dried tomatoes and cottage cheese. Blend until smooth (if it ends up too thick to blend just add in a splash of the pasta water).
- Use tongs to transfer the pasta straight from the pot into the pan with the heat off. Pour over the sauce and toss to combine with a splash of pasta water, then toss in the parmesan. The sauce will thicken up quite quickly so just thin out with more pasta water as and when you need to.
- Season generously to taste then serve up with some small basil leaves and enjoy!
Video
Notes
b) Pasta Water – The sauce is very thick, so the pasta water is essential. Just make sure the pasta water is well-seasoned so you don’t dilute the flavour of the sauce. The starch will also help bind the sauce and help prevent the cheese from splitting.
c) Heat – You want the pasta to just finish cooking when the sauce is ready. Don’t leave it sat in the pot because it will get too soft. The leftover heat from the pasta will be enough to blend the sauce nicely.
d) Calories – Whole recipe divided by 4.
Nutrition
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