Sun-Dried Tomato Cottage Cheese (Print)

Tangy and creamy sauce featuring sun-dried tomatoes and cottage cheese for quick, flavorful meals.

# Ingredients:

→ 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, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain.
02 - Combine sun-dried tomatoes, cottage cheese, olive oil, garlic, Parmesan, salt, pepper, and red pepper flakes (if using) in a blender or food processor. 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 to reach desired consistency.
05 - Serve immediately, garnished with fresh basil and extra grated Parmesan cheese.

# Expert Tips:

01 -
  • Protein-rich and flavorful
  • Quick and easy to prepare
02 -
  • For a vegan option use plant-based cottage cheese and omit Parmesan or substitute with nutritional yeast
  • Sauce can be made ahead and stored in the fridge for up to 3 days
03 -
  • Add a handful of baby spinach to the blender for extra greens
  • Excellent paired with a crisp white wine such as Pinot Grigio
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