Can I use full-fat cottage cheese instead of low-fat?

Absolutely! Full-fat cottage cheese will make the sauce even creamier and richer. The choice between low-fat and full-fat really comes down to your preference and dietary needs. Both will yield delicious results.

Why add cottage cheese to pasta sauce?

Cottage cheese adds a wonderful creaminess and protein boost without the heaviness of cream. It also brings a subtle tanginess that balances the sweetness of the tomatoes and honey. For those watching calories or fat intake, it's a great alternative to traditional cream-based sauces.

Can I make this sauce vegetarian?

Yes! Simply substitute vegetable broth for the beef broth. For depth of flavor, consider adding a tablespoon of nutritional yeast or a splash of balsamic vinegar to compensate for the richness the beef broth provides.

My sauce is too acidic. How can I fix it?

Tomatoes can vary in acidity. If your sauce tastes too acidic, add a bit more honey (start with a teaspoon) or a pinch of baking soda to neutralize the acid. Always add in small increments and taste as you go.

Cottage Cheese Pasta Sauce Recipe

Description

This creamy and protein-rich Cottage Cheese Pasta Sauce blends classic tomato flavors with nutritious low-fat cottage cheese for a velvety, luscious sauce perfect for any pasta. It’s a healthier twist, offering a smooth consistency and extra richness without heavy cream.

Ingredients

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Main Ingredients

1 tsp. olive oil
4 Tbsp garlic, minced
1 small yellow onion, finely chopped
1 tsp. basil
1 tsp. oregano
1 tsp. salt
Fresh cracked black pepper, to taste
30 oz. tomato sauce (two 15 oz. cans)
6 oz. tomato paste
1/4 cup beef broth
3 Tbsp. coconut aminos or soy sauce
2 Tbsp. honey
1 cup low fat cottage cheese (220g)
2 Tbsp. beef broth (for blending)

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Instructions

Sauté Aromatics: Add olive oil to a large soup pot or Dutch oven over medium-high heat. Add minced garlic and chopped onion; cook, stirring frequently, until the mixture becomes fragrant and the onion turns translucent, about 3-4 minutes.
Season & Combine Base: Stir in basil, oregano, salt, and cracked black pepper, coating the garlic and onions thoroughly. Pour in the tomato sauce, tomato paste, 1/4 cup beef broth, coconut aminos or soy sauce, and honey. Mix well.
Simmer Sauce: Bring the sauce to a boil, then immediately reduce the heat to a low simmer. Allow the sauce to simmer gently for 1 hour, stirring occasionally, to develop deep flavors.
Blend Cottage Cheese: When the sauce is ready, combine cottage cheese with 2 Tbsp. beef broth in a high-speed blender. Blend until completely smooth and creamy. (A single-serve blender cup works well for this step.)
Finish Sauce: Stir the blended cottage cheese mixture into the hot pasta sauce, ensuring it’s fully combined. Simmer the sauce for an additional 5 minutes to heat through and meld the flavors.
Serve: Garnish with your favorite toppings (like fresh basil or grated parmesan, if desired) and serve hot over your preferred pasta noodles.

Notes

Cottage cheese blends best when warmed to room temperature—avoid adding it straight from the fridge for easier blending.
Swap beef broth for vegetable broth for a vegetarian version.
For a richer flavor, use full-fat cottage cheese instead of low-fat.
Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently before serving.
Great for meal prep—make a double batch and freeze half for busy nights.

Nutrition

Serving Size: 1 cup
Calories: 135
Sugar: 9g
Sodium: 820mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 9g
Cholesterol: 7mg