What type of sun-dried tomatoes work best?

Sun-dried tomatoes packed in oil offer a richer flavor and smoother blending, but rehydrated dry ones can also be used.

Can I substitute cottage cheese with other dairy?

Ricotta or cream cheese can be alternatives, though cottage cheese provides a unique texture and protein boost.

Use plant-based cottage cheese and omit Parmesan or replace it with nutritional yeast to maintain savory notes.

Shapes like penne, fusilli, or spaghetti hold the creamy sauce nicely, enhancing each bite.

Add reserved pasta water gradually while tossing pasta to achieve the desired smoothness and coating.

Yes, blending in baby spinach or fresh herbs adds nutrition and brightens the flavor profile.

A creamy, tangy pasta sauce featuring sun-dried tomatoes and cottage cheese for a protein-rich, flavorful twist& perfect for a quick weeknight meal.

This sauce has become a family favorite for busy evenings when I want something satisfying yet simple to make.

Sun-dried tomatoes: 1 cup (150 g) packed in oil drained or rehydrated if dry
Cottage cheese: 1 cup (240 g)
Extra-virgin olive oil: 1/4 cup (60 ml)
Garlic cloves: 2, peeled
Freshly grated Parmesan cheese: 1/4 cup (15 g)
Salt: 1/2 teaspoon
Freshly ground black pepper: 1/4 teaspoon
Crushed red pepper flakes: 1/4 teaspoon, optional
Dried pasta: 400 g (14 oz) penne fusilli or spaghetti
Fresh basil: 2 tablespoons, chopped
Additional grated Parmesan: for serving

Step 1:: 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.
Step 2:: Meanwhile 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.
Step 3:: Taste and adjust seasoning as needed.
Step 4:: Return drained pasta to the pot. Pour sauce over pasta tossing to coat. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
Step 5:: Serve immediately garnished with fresh basil and extra Parmesan.

Our family enjoys gathering around the table sharing this sauce especially on hectic weeknights.

Add a handful of baby spinach to the blender for extra greens and nutrition.

Pair this sauce with a crisp white wine such as Pinot Grigio for a delightful meal.

Store leftover sauce in an airtight container in the refrigerator for up to 3 days.

Enjoy this creamy protein-packed sauce as a quick delicious dinner option any night of the week.

→ What type of sun-dried tomatoes work best?: Sun-dried tomatoes packed in oil offer a richer flavor and smoother blending, but rehydrated dry ones can also be used.
→ Can I substitute cottage cheese with other dairy?: Ricotta or cream cheese can be alternatives, though cottage cheese provides a unique texture and protein boost.
→ How can I make the sauce vegan-friendly?: Use plant-based cottage cheese and omit Parmesan or replace it with nutritional yeast to maintain savory notes.
→ What pasta types pair well with this sauce?: Shapes like penne, fusilli, or spaghetti hold the creamy sauce nicely, enhancing each bite.
→ How do I adjust the sauce consistency?: Add reserved pasta water gradually while tossing pasta to achieve the desired smoothness and coating.
→ Can I add extra vegetables?: Yes, blending in baby spinach or fresh herbs adds nutrition and brightens the flavor profile.