Sun-Dried Tomato Cottage Cheese (Printable)

Creamy tangy sauce blending sun-dried tomatoes with cottage cheese for a quick flavorful meal option.

# What you'll need:

→ Main Sauce

01 - 1 cup sun-dried tomatoes (packed in oil, drained or rehydrated if dry)
02 - 1 cup cottage cheese
03 - 1/4 cup extra-virgin olive oil
04 - 2 garlic cloves, peeled
05 - 1/4 cup freshly grated Parmesan cheese
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon crushed red pepper flakes (optional)

→ To Serve

09 - 14 ounces dried pasta (penne, fusilli, or spaghetti)
10 - 2 tablespoons fresh basil, chopped
11 - Additional grated Parmesan cheese, for serving

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta.
02 - In a blender or food processor, combine sun-dried tomatoes, cottage cheese, olive oil, garlic, Parmesan, salt, pepper, and red pepper flakes if using. Blend until smooth and creamy.
03 - Taste the sauce and adjust seasoning as needed.
04 - Return drained pasta to the pot. Pour sauce over pasta and toss to coat evenly. Gradually add reserved pasta water until the sauce reaches desired consistency.
05 - Serve immediately garnished with fresh basil and additional grated Parmesan cheese.

# Expert suggestions:

01 -
  • Protein-rich and flavorful
  • Quick and easy weeknight meal
02 -
  • Use plant-based cottage cheese and nutritional yeast for a vegan version
  • Adding baby spinach to the blender boosts nutrition and color
03 -
  • Reserve pasta water to thin the sauce to your preferred consistency
  • Blend sauce until extra creamy for a smoother texture
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