This Cottage Cheese Tomato Pasta is a simple and tasty dish that brings together creamy cottage cheese and fresh tomatoes for a delightful meal. It’s quick to make and perfect for busy days!
I love how this pasta is light yet filling. Top it with fresh basil for an extra touch or enjoy it straight from the bowl—no judgment here! 🍝
Key Ingredients & Substitutions
Pasta: Gemelli or fusilli work great for this dish, but you can also use spaghetti or penne if that’s what you have. Whole wheat or gluten-free options are perfect substitutes if you’re looking for something healthier or have dietary restrictions.
Cottage Cheese: For a creamier texture, look for large curd cottage cheese. If you’re not a fan, ricotta cheese can be a wonderful substitute, giving the dish a different creamy flavor.
Tomatoes: Fresh cherry tomatoes add a nice sweetness when cooked. Canned diced tomatoes are fine too, especially in the off-season. Just be sure to drain excess liquid before mixing.
Basil: Fresh basil is a must for flavor! If you don’t have fresh, you can use dried basil, but you’ll need a lot less. About 1 teaspoon should be enough.
Parmesan Cheese: This gives a lovely salty flavor, but you can use Pecorino Romano or even nutritional yeast as a dairy-free option for a similar taste.
How Do I Create a Creamy Pasta Sauce Without Heavy Cream?
The key to a creamy sauce in this pasta lies in the cottage cheese and the technique. Don’t skip the step of letting the cottage cheese warm through with the tomatoes—it blends smoothly and thickens the sauce.
- Start with medium heat for your garlic, ensuring it doesn’t burn. It’s the base of your flavor!
- When adding cottage cheese, mix it slowly with the tomatoes, so it warms gently rather than just cooking quickly.
- If you want it extra creamy, don’t hesitate to add a splash of heavy cream or milk; this is optional but enhances the sauce.
- Add reserved pasta water little by little to adjust the thickness as needed—this is a great trick for pasta dishes!
Cottage Cheese Tomato Pasta
Ingredients You’ll Need:
Pasta
- 12 oz (340 g) pasta (such as gemelli or fusilli)
For the Sauce
- 1 cup cottage cheese
- 1 cup cherry tomatoes, chopped (or 1 cup canned diced tomatoes, drained)
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese plus extra for garnish
- 1/4 cup fresh basil leaves, thinly sliced, plus whole leaves for garnish
- 2 tablespoons olive oil
- 1/4 cup heavy cream or whole milk (optional, for creamier sauce)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful Cottage Cheese Tomato Pasta takes about 25 minutes to prepare—from boiling the pasta to tossing everything together. It’s quick, delicious, and perfect for a weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water and add a pinch of salt to it. Bring the water to a boil over high heat. Once boiling, add your pasta and cook according to the package instructions until it’s al dente. Remember to reserve about 1 cup of the pasta cooking water before draining the noodles. Set the drained pasta aside.
2. Sauté the Garlic:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute. You want it fragrant, but be careful not to let it brown!
3. Cook the Tomatoes:
Next, toss the chopped tomatoes into the skillet. Cook them for about 5-7 minutes. You’re looking for them to soften and break down. Sprinkle in some salt and pepper to add flavor.
4. Add the Cottage Cheese:
Now it’s time to add the cottage cheese! Lower the heat to a gentle simmer and stir it into the tomatoes. Mix it all together, allowing the cottage cheese to warm up and create a creamy texture with the tomatoes.
5. Make it Creamy:
Stir in the grated Parmesan cheese for richness. If you’re feeling indulgent, pour in the heavy cream or milk at this stage. This will give your sauce a silky finish, so stir everything until nicely combined. Taste it and adjust the salt and pepper as needed!
6. Combine Pasta and Sauce:
Add your reserved pasta to the skillet, tossing everything together so the pasta is well coated in the cottage cheese tomato sauce. If it seems too thick, gradually add the reserved pasta water until you get your desired consistency.
7. Add Fresh Basil:
Gently stir in most of the sliced basil, saving a few leaves for garnish later. This will add a lovely fresh flavor to your dish.
8. Serve and Enjoy:
Dish out your creamy Cottage Cheese Tomato Pasta onto plates or into bowls. Don’t forget to sprinkle extra Parmesan cheese on top and add those lovely whole basil leaves for a finishing touch!
Enjoy your delicious, homemade Cottage Cheese Tomato Pasta! 🍝
Can I Use a Different Type of Pasta?
Absolutely! Feel free to use any pasta shape you enjoy, such as spaghetti, penne, or even gluten-free options. Just follow the cooking time indicated on the package for the best results.
What if I Don’t Like Cottage Cheese?
If cottage cheese isn’t your favorite, you can substitute it with ricotta, Greek yogurt, or even a creamy vegan alternative like cashew cream. Each will lend a unique flavor while still keeping the dish creamy!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or milk to bring back creaminess as needed.
Can I Add Vegetables to This Dish?
Definitely! You can incorporate other vegetables like spinach, bell peppers, or zucchini. Just sauté them along with the garlic before adding the tomatoes for added flavor and nutrition.
