This cottage cheese rosé sauce is rich, creamy, and a little tangy—but way lighter than your typical cream-based pasta sauce. It’s the perfect mix between a tomato sauce and a white sauce, and the best part? It’s high in protein thanks to the cottage cheese, and it comes together in under 20 minutes.
Why I Love This Recipe
This one was a surprise winner for me. I was craving something cozy and creamy but didn’t want the heaviness of cream or butter. So I blended cottage cheese into a simple tomato base, and magic happened. It’s become a regular “back-pocket” dinner I reach for when I want comfort and a bit of balance, too.
Here’s what makes it a favorite:
- 🍅 Balanced between tangy tomato and creamy sauce
- 🧀 Uses cottage cheese for creaminess and protein
- ⏱️ Done in less than 20 minutes
- 💪 Light but still satisfying
- 🔄 Great with pasta, gnocchi, and even roasted veggies
⏱️ Time & Servings
- Total Time: 18 minutes
- Servings: 4 (about 1⅓ cups of sauce)
📊 Macros (per ⅓ cup serving)
- Calories: 106
- Protein: 10g
- Fat: 4g
- Carbs: 7g
- Fiber: 1g
- Sugar: 3g
🔬 Why This Recipe Works (Quick Science)
- Cottage cheese blends into a smooth, creamy texture when warm—no curds left behind.
- Tomato sauce adds acidity, which balances the richness of the cheese.
- Olive oil adds fat, helping everything emulsify into that glossy, pourable finish.
- The blend of red and white gives that signature “rosé” look and flavor.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (15 oz) can tomato sauce
- ¾ tsp salt
- ½ tsp black pepper
- 1 cup low-fat cottage cheese
- Optional: 2 tbsp Parmesan or ¼ tsp red pepper flakes
How to Make Cottage Cheese Rosé Sauce
1. Sauté Garlic in Olive Oil
Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30–60 seconds until fragrant.
2. Stir in Tomato Paste and Cook Down
Add tomato paste and cook for 2 minutes, stirring until it deepens in color and thickens slightly.
3. Add Tomato Sauce, Salt, and Pepper
Pour in the tomato sauce and add salt and pepper. Simmer for 5 minutes to thicken slightly.
4. Blend Tomato Base with Cottage Cheese
Transfer sauce to a blender. Add cottage cheese and optional Parmesan or red pepper flakes. Blend until creamy.
5. Return to Pan and Warm Through
Pour the blended sauce back into the skillet. Warm over low heat for 1–2 minutes—don’t boil.
🍽️ What to Serve With
This creamy rosé sauce works beautifully with:
- 🍝 Pasta (penne, rigatoni, spaghetti)
- 🥦 Steamed or roasted broccoli
- 🍗 Grilled or shredded chicken
- 🧄 Garlic bread or focaccia
- 🥔 Roasted potatoes or gnocchi
🧾 Meal Plan Ideas
- Monday: Toss with whole wheat penne and spinach
- Tuesday: Drizzle over baked chicken and rice
- Wednesday: Use as a base for creamy lasagna
- Thursday: Stir into orzo with mushrooms and peas
- Friday: Serve over sautéed zucchini noodles for a lighter meal
⚠️ Common Mistakes to Avoid
- Overcooking the sauce after blending: Cottage cheese can curdle if boiled—just warm it gently.
- Not cooking the tomato paste enough: That 2-minute step deepens the flavor—don’t skip it.
- Skipping the blend: Blending is key to getting that silky, smooth texture.
- Too much garlic: Keep it mellow—just enough to enhance the tomato, not overpower it.
❓ FAQ
Can I skip the blending step?
Nope. Blending is what makes the sauce creamy instead of chunky.
Can I use full-fat cottage cheese?
Absolutely! It’ll be even creamier.
Does it taste like cottage cheese?
Not at all. It blends into a cheesy, creamy texture with no noticeable flavor of cottage cheese.
How long does it last in the fridge?
Up to 4 days, stored in a sealed container.
Can I freeze it?
Yes—just re-blend or stir after thawing if it separates slightly.
✨ Enjoy!
This Cottage Cheese Rosé Sauce is the perfect combo of creamy, cozy, and light. It brings restaurant-quality flavor with just a few pantry ingredients—and no heavy cream in sight. 🍅🧀💫