About this recipe
Blending cottage cheese into a warm tomato sauce gives you a creamy pasta without a heavy cream base. It tastes rich, stays lighter, and packs real protein into every bowl.
Cook the pasta while the sauce comes together so dinner lands in about 30 minutes. Spinach wilts in at the end and disappears into the sauce.
If the sauce looks thick after blending, loosen it with a splash of pasta water until it coats the noodles.
COOK THE PASTA
Step 1
Bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente, usually 9 to 11 minutes. Reserve 1 cup pasta water, then drain.
BUILD THE SAUCE
Step 2
While the pasta cooks, heat olive oil in a large skillet over medium. Add garlic and chili flakes if using. Cook 30 to 45 seconds until fragrant, not browned.
Step 3
Pour in tomato sauce. Simmer gently over medium-low for 4 to 5 minutes until slightly thickened.
Step 4
Blend cottage cheese until completely smooth. Stir it into the warm tomato sauce over low heat until creamy, 1 to 2 minutes. Do not boil hard or the dairy can separate.
FINISH
Step 5
Add spinach and wilt 1 to 2 minutes over medium-low. Toss in the drained pasta with a splash of pasta water until glossy.
Step 6
Season with salt and pepper. Finish with Parmesan and serve.
Tips
Blend the cottage cheese fully before it hits the pan so the sauce stays silky.
Nonfat Greek yogurt works as a finish instead of cottage cheese. Stir it off heat so it does not curdle.
Swaps
Cottage cheeseNonfat Greek yogurt
Stir in off heat at the end. Slightly tangier, still high protein.
Short pastaSpaghetti or linguine
Same dry weight. Cook to package al dente timing.
Equipment
large pot · large skillet · blender or food processor
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