This sauce is one of my go-tos when I want something creamy and cozy but still fresh and light. It blends up cottage cheese (yes, really!) into this velvety, cheesy sauce that hugs every noodle. The sweet tomatoes, fresh basil, and garlic bring that comforting Italian flavor—without needing heavy cream or hours of simmering.
Once you try it, you’ll be making it on repeat. Promise.
🍅 What You’ll Need
- 1 cup cottage cheese (full-fat, small curd)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 (14.5 oz) can of 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 pasta water (save from boiling pasta!)
💡 Why I Love This Recipe
This recipe honestly surprised me the first time I made it. I expected “cottage cheese” to taste a little weird in sauce—but when blended, it turns into the dreamiest, creamiest base. Now it’s a favorite for quick weeknight dinners or even a meal-prep lunch.
- Ready in 20 minutes
- Creamy without any cream
- High in protein
- Budget-friendly
- Feels fancy but super easy
🍽 Servings + Time
- Serves: 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
👩🍳 Step-by-Step Instructions
Step 1: Sauté the garlic
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant, but not browned.
Step 2: Add tomatoes and seasoning
Pour in 1 (14.5 oz) can of diced tomatoes (with juice). Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes (if using), and 1/2 teaspoon dried oregano. Stir and let it simmer for 5–7 minutes until thickened slightly.
Step 3: Blend the sauce
Transfer the tomato mixture to a blender. Add 1 cup full-fat cottage cheese, 1/4 cup fresh basil leaves, and 1/4 cup grated Parmesan. Blend until completely smooth and creamy, about 30 seconds to 1 minute.
Step 4: Adjust the texture
Pour the blended sauce back into the skillet. Stir in 1/4 cup reserved pasta water and warm it gently for 2–3 minutes, just until heated through.
Step 5: Serve and enjoy
Toss with your favorite pasta (like rigatoni, penne, or spaghetti), or spoon it over roasted veggies or grilled chicken. Top with more fresh basil and Parmesan if you’d like!
🧊 Leftovers + Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or microwave. Add a splash of water or milk to loosen it.
- Not freezer-friendly—the dairy can get grainy.
🍽 What to Serve With
- Garlic bread or focaccia
- Simple green salad with balsamic vinaigrette
- Grilled chicken or shrimp
- Roasted broccoli or zucchini
🔬 Why This Recipe Works (Quick Science)
- Blended cottage cheese gives a super creamy texture thanks to its casein proteins, which melt and blend smoothly without separating like cream can.
- Tomatoes + basil are a flavor match made in heaven, balancing sweetness and acidity.
- Pasta water adds starch, helping the sauce stick to every bite and giving that silky finish.
🚫 Common Mistakes
- Using low-fat cottage cheese – it won’t get as creamy and rich.
- Skipping the pasta water – makes the sauce too thick and hard to coat noodles.
- Not blending the sauce enough – you want it velvety smooth before adding it to pasta.
🛠 Tools You’ll Need
- High-speed blender or food processor
- Large skillet
- Saucepan for pasta (if serving with noodles)
- Wooden spoon or silicone spatula
- Knife and cutting board
- Measuring spoons and cups
🔄 Substitutions + Variations
- Use ricotta instead of cottage cheese for a slightly sweeter sauce.
- Add spinach or kale to the blender for some hidden greens.
- Swap Parmesan for pecorino if you like a sharper flavor.
- Use crushed tomatoes instead of diced for a smoother finish.
- Skip red pepper flakes if you don’t want any heat.
🧊 Make Ahead Tips
- You can blend the sauce ahead and store it in the fridge for up to 3 days.
- Reheat gently on the stove—add a splash of water or milk to loosen it up.
❓ FAQ
Can I use low-fat cottage cheese?
You can, but it won’t be as creamy or satisfying.
Is it okay to use dried basil instead of fresh?
Fresh is best here—dried basil won’t give the same pop of flavor.
Can I make this without a blender?
You can try an immersion blender, but a regular blender or food processor gives the smoothest texture.
Can I use this sauce for meal prep?
Absolutely! Just store it separately from pasta and combine when ready to eat.
🌟 Wrap Up
This creamy cottage cheese tomato basil sauce is one of those recipes you’ll want to keep in your back pocket. It’s fast, fresh, and feels like a little comfort in every bite. If you give it a try, let me know how it went in the comments—got a question or made a fun twist? I’d love to hear it! 💬🍝