Sun-Dried Tomato Cottage Cheese (Printable)

A rich, savory sauce combining sun-dried tomatoes and cottage cheese for easy pasta enhancement.

# Ingredient List:

→ 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

# Directions:

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 the pasta.
02 - In a blender or food processor, combine sun-dried tomatoes, cottage cheese, olive oil, garlic, Parmesan, salt, black pepper, and red pepper flakes if using. Blend until smooth and creamy.
03 - Taste the sauce and adjust seasoning as needed.
04 - Return the drained pasta to the pot. Pour the sauce over the pasta and toss to coat evenly. Add reserved pasta water incrementally until the desired sauce consistency is reached.
05 - Serve immediately garnished with fresh basil and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • Protein-rich flavor
  • Quick and easy preparation
02 -
  • For a vegan option use plant-based cottage cheese and omit Parmesan or substitute with nutritional yeast
  • Sauce can be stored in the fridge for up to 3 days
03 -
  • Reserve pasta water to adjust sauce consistency perfectly
  • Use freshly grated Parmesan for best flavor
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