This cottage cheese pasta sauce is comfortable, quick to create, and tastes great.
You just found a high-protein spaghetti sauce that doesn’t taste like diet food!
This cottage cheese pasta sauce has all the tastes of a classic Italian pasta meal and has roughly 34 grams of protein in each serving.
This is the best meal to attempt if you want a great dinner after working out or if you just want to eat more protein.
Why you will adore this pasta sauce with cottage cheese
- With just a few ingredients, it’s quite simple to make.
- You won’t have to give up taste to eat better.
- The turkey sausage and cottage cheese are wonderful sources of protein that will help your body recover after a workout.
What you need
Cottage cheese—This high-protein spaghetti sauce works with both regular and fat-free cottage cheese. You won’t be able to distinguish the difference because it gets mixed with the tomato sauce and basil. Just choose the one that fits your macros.
Tomato sauce (passata) – For the finest taste, use a good tomato sauce. You could also use a can of San Marzano tomatoes.
Basil that is fresh—This is what makes this cottage cheese spaghetti sauce stand out from other fad and diet dishes. Put in as much as you want!
Onion with garlic —You will need some fresh garlic and onion to make the sauce taste good.
I chose lean turkey sausage, but chicken sausage, low-fat pork sausage, or low-fat beef sausage are also good options.
Parmesan—For that salty, cheesy finish! Fresh is always the best.
Pasta: Use high-protein pasta like chickpea pasta or red lentil pasta to make this dish even more protein-rich. Anything that has more than 10 grams of protein per 2 ounces is ideal.
Tip from a pro
For the best creaminess, mix the sauce well. You don’t want to feel any of the cottage cheese texture, so make it perfectly smooth.
Cottage cheese pasta sauce with a lot of protein
Time to get ready: 5 minutes
Time to cook: 20 minutes
Number of servings: 6
Calories: 376 kcal
Author: Alice | Skinny Spatula
- 10 ounces (300 grams) of chickpea pasta or your favorite high-protein pasta
- 400 grams (2 cups) of cottage cheese
- 1 cup (250 g) of tomato sauce, or passata, and 6–8 fresh basil leaves
- 1 tablespoon of olive oil
- One medium onion, chopped very small
- 2 cloves of garlic, coarsely chopped
- ¾ lb (350 g) of turkey sausage into pieces that are easy to eat.
- ⅓ cup (30 g) Parmesan, grated
- 2 tablespoons fresh parsley, finely chopped
- Salt and freshly ground pepper to taste
How to prepare this spaghetti sauce with a lot of protein
This is a short look with pictures that show each stage.
- Bring a big pot of water to a boil, salt it and cook the pasta until al dente according to package instructions. Reserve 1-2 cups
10 oz chickpea pasta - Meanwhile, combine the cottage cheese, tomato sauce and basil leaves in a blender and blitz until smooth. Set aside.
2 cups cottage cheese
1 cup tomato sauce
6-8 fresh basil leaves - Heat the olive oil in a large skillet and sauté the onion and garlic for 2-3 minutes over medium heat.
1 tablespoon olive oil
1 medium onion
2 garlic cloves - Add the turkey sausage and heat for 5-6 minutes or until browned to your taste.
¾ lb turkey sausage
- Stir in the cottage cheese sauce and allow to cook through.
- Put the cooked pasta in the skillet and mix it all together thoroughly. Add some of the saved pasta water if it appears too dry.
- Add the Parmesan and fresh parsley, and taste to see if you need to add more salt. Serve immediately with extra grated Parmesan on top if you prefer.
⅓ cup Parmesan
Two tablespoons of fresh parsley
Salt and freshly ground pepper to taste
Changes and replacements
Add red pepper flakes to the sauce while it’s blending, or stir in a little bit of your favorite hot sauce to make it spicy.
You can add more vegetables to the blended sauce, like roasted red bell peppers or zucchini. For a green boost, add some greens to the pasta pot for the last 1–2 minutes, then mix everything with the sauce.
For a sauce that is even creamier, mix cottage cheese and ricotta.
Helpful hints for making the greatest spaghetti sauce with cottage cheese
- If you heat cottage cheese too much, it may curdle a little. Warm the sauce up a little, but don’t let it boil.
- Before draining, set aside a large amount of the starchy pasta water. Adding a dash or two to your sauce helps it stick to the pasta better and makes it smooth.
- Add a last sprinkle of fresh chopped herbs like basil or parsley to make the taste even better.
Storing and using leftovers
You can keep leftovers in the fridge for up to three days if you put them in an airtight container.
Gently cook the pasta on the stove, adding a little stock or water to make it easier to work with.
I don’t think you should freeze this spaghetti meal since the cottage cheese sauce will not be smooth when you thaw it out.