High Protein Cottage Cheese Pasta Sauce
A creamy, protein-rich pasta sauce made with cottage cheese, Greek yogurt, and Parmesan, perfect for a healthy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups full-fat cottage cheese
- 1/2 cup plain Greek yogurt (2% fat)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 cup tomato sauce
- 1/4 cup water
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon fresh lemon juice
Instructions
- Warm the oil: Heat a medium pan over medium. Add 1 tablespoon olive oil and warm 30 seconds until it shimmers.
- Start the tomato base: Pour in 1/2 cup tomato sauce and stir to combine with the oil. Add 1/4 cup water and stir to loosen. Reduce heat to low and simmer gently for 5 minutes to mellow acidity.
- Blend the dairy: While the tomato simmers, add 1.5 cups cottage cheese, 1/2 cup Greek yogurt, 1/4 cup Parmesan, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/2 teaspoon salt into a blender or food processor.
- Puree until perfectly smooth: Blend 45–60 seconds, scraping as needed, until no curds remain and the mixture is creamy.
- Temper into the tomato: With the heat low, slowly pour the blended cottage-cheese mixture into the simmering tomato sauce while stirring constantly to prevent lumps.
- Finish cooking: Cook the combined sauce for 5 minutes, stirring occasionally so it heats through and thickens slightly. Stir in 1 teaspoon lemon juice, taste, and adjust salt or pepper.
- Final warm-through: Simmer 2–3 more minutes on low until the sauce is fully heated and cohesive. Remove from heat and serve immediately over pasta.
Notes
For a nuttier flavor, grate Parmesan fresh. For a gluten-free option, pair with gluten-free pasta.