Can I use dried sun-dried tomatoes instead of oil-packed?

Yes, if using dried sun-dried tomatoes, rehydrate them in warm water for 10 minutes to soften before blending.

How can I make this sauce vegan?

Swap regular cottage cheese for plant-based alternatives and substitute Parmesan with nutritional yeast or skip it entirely.

Short pastas like penne or fusilli hold the creamy sauce well, but spaghetti also pairs nicely for a lighter texture.

Yes, the sauce can be made up to three days in advance and stored in the refrigerator for convenience.

Adding reserved pasta water gradually while tossing the pasta helps achieve a smooth, creamy consistency tailored to your preference.

Fresh basil adds a bright, herbal note that beautifully complements the tanginess of tomatoes and creaminess of cottage cheese.

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 quickly became a family favorite because of its unique creamy texture and bright flavors.

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 (optional): 1/4 teaspoon
Dried pasta (penne fusilli or spaghetti): 400 g (14 oz)
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

Preparing this sauce always brings back memories of family dinners filled with laughter and good food.

Adding a handful of baby spinach to the blender boosts nutrition without changing the flavor noticeably.

Large pot blender or food processor measuring cups and spoons knife and cutting board

Per serving: Calories 420 Total Fat 17 g Carbohydrates 49 g Protein 17 g

This sauce is a delicious way to elevate any pasta night with a nutritious creamy twist.

→ Can I use dried sun-dried tomatoes instead of oil-packed?: Yes, if using dried sun-dried tomatoes, rehydrate them in warm water for 10 minutes to soften before blending.
→ How can I make this sauce vegan?: Swap regular cottage cheese for plant-based alternatives and substitute Parmesan with nutritional yeast or skip it entirely.
→ What pasta types work best with this sauce?: Short pastas like penne or fusilli hold the creamy sauce well, but spaghetti also pairs nicely for a lighter texture.
→ Can I prepare the sauce ahead of time?: Yes, the sauce can be made up to three days in advance and stored in the refrigerator for convenience.
→ How do I adjust the sauce thickness?: Adding reserved pasta water gradually while tossing the pasta helps achieve a smooth, creamy consistency tailored to your preference.
→ What herbs complement this sauce best?: Fresh basil adds a bright, herbal note that beautifully complements the tanginess of tomatoes and creaminess of cottage cheese.