Description
This Cottage Cheese Pasta Sauce is a rich, creamy, and protein-packed Italian-inspired sauce made with cottage cheese, roasted red peppers, and tomatoes. Perfectly blended and served over your choice of pasta or vegetable noodles, this healthy sauce is kid-friendly and deliciously flavorful.
Ingredients
For the Sauce and Pasta
- 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 (preferably 4% milkfat for creamiest sauce)
- 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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté Aromatics: In a large Dutch oven or pot, heat 1 tablespoon of olive oil over medium-high heat. Add 1/2 chopped medium onion and sauté for about 5 minutes until translucent. Add 4 minced garlic cloves and sauté for an additional minute until fragrant.
- Add Tomato Base: Stir in 1 tablespoon of tomato paste and the entire 15 oz can of diced tomatoes. Cook briefly to combine flavors.
- Blend Sauce: Transfer the tomato mixture to a blender or food processor. Add 16 oz of drained roasted red peppers, 3/4 cup cottage cheese, 2 tablespoons fresh basil, 1/2 teaspoon Italian seasoning, and salt and black pepper to taste. Blend until the sauce is completely smooth and creamy.
- Heat Sauce and Combine: Pour the blended sauce back into the pot and reduce heat to medium-low. Add the cooked pasta to the pot and stir well to coat the pasta evenly with the sauce. Warm through for a few minutes, tasting and adjusting seasoning with salt and pepper as needed.
- Garnish and Serve: Serve the pasta warm, garnished with freshly grated Parmesan cheese, crushed red pepper flakes, and fresh basil leaves for extra flavor and color.
Notes
- Use 4% milkfat cottage cheese for the creamiest, richest sauce texture.
- Feel free to substitute rigatoni with any pasta shape or even vegetable noodles like zoodles or spaghetti squash.
- This sauce works well as a dip or accompaniment to meatballs.
- For a spicier kick, increase crushed red pepper flakes as desired.
