Cottage Cheese Rosé Pasta Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 3–4 as a main

Ingredients:

12 oz (340 g) pasta

1 cup (240 g) cottage cheese

1 cup (240 ml) tomato passata or smooth tomato sauce

2 tablespoons tomato paste

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon dried basil (or Italian seasoning)

¼–½ teaspoon red pepper flakes (optional)

½ cup (120 ml) reserved pasta water (plus extra as needed)

¼ cup (25 g) grated Parmesan, plus extra for serving

½ teaspoon salt (or to taste)

Black pepper, to taste

Fresh basil, for serving

Instructions:

Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.

In a large skillet, sauté garlic in olive oil over medium heat until fragrant. Add dried herbs and red pepper flakes.

Stir in tomato paste and cook briefly, then pour in tomato passata and simmer 3–5 minutes. Season with salt and pepper.

Blend cottage cheese with a ladle of hot tomato sauce until smooth, then return mixture to skillet to create a rosé sauce.

Add pasta water and Parmesan, stirring over low heat until sauce is silky and clings to a spoon. Adjust thickness with more pasta water as needed.

Toss cooked pasta in the sauce until well coated and glossy. Serve topped with extra Parmesan, black pepper, and fresh basil.

Nutrition (Calories)Approx. 450–500 calories per serving (as a main), depending on pasta and cheese used. Best for a satisfying weeknight dinner with added protein and a lighter creamy texture.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Notes

Pro Tip:
Blend cottage cheese very smooth and always finish pasta in the sauce with pasta water for the best glossy, restaurant-style finish.