Description
This Creamy Cottage Cheese Tomato Basil Sauce is a quick and wholesome Italian-inspired sauce that blends creamy cottage cheese with fresh tomatoes, garlic, and basil. It offers a light yet indulgent flavor without using heavy cream, making it protein-rich, budget-friendly, and perfect for everyday comfort meals. Ready in just 20 minutes, this velvety sauce clings beautifully to pasta, roasted veggies, or grilled meats for a satisfying meal any day.
Ingredients
Main Ingredients
- 1 cup full-fat cottage cheese (small curd)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes (no salt added)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried oregano
- 1/4 cup fresh basil leaves, packed
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
Instructions
- Sauté the garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, taking care not to brown the garlic to avoid bitterness.
- Simmer the tomatoes: Add diced tomatoes with their juice, salt, black pepper, red pepper flakes if using, and dried oregano to the skillet. Stir well and allow the mixture to simmer gently for 5–7 minutes until it thickens slightly.
- Blend the sauce: Carefully transfer the tomato mixture into a blender. Add the full-fat cottage cheese, fresh basil leaves, and grated Parmesan cheese. Blend the ingredients for 30–60 seconds until the sauce is completely smooth, creamy, and velvety.
- Adjust the texture: Pour the blended sauce back into the skillet. Stir in the reserved pasta water to loosen the sauce and warm it gently for 2–3 minutes over low heat until heated through. This also helps the sauce cling beautifully to pasta.
- Serve: Toss the sauce with your favorite cooked pasta such as rigatoni, penne, or spaghetti. Alternatively, spoon it over roasted vegetables or grilled chicken. Garnish with extra fresh basil and Parmesan cheese if desired for an elegant finish.
Notes
- Use full-fat cottage cheese for the creamiest texture; low-fat versions won’t blend as smoothly.
- Reserve pasta water exactly as directed; it adds necessary starch for the sauce to cling to noodles.
- Don’t overcook garlic to avoid bitterness; it should only be fragrant and lightly softened.
- Blend long enough until completely smooth for the best velvety texture; short blending leads to grainy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or milk as needed.
- Not recommended for freezing due to dairy separation.
