This Cottage Cheese Tomato Pasta is a fun twist on a classic dish! It combines creamy cottage cheese with fresh tomatoes and pasta for a light and tasty meal.
Perfect for busy days, it comes together quickly, and the best part? You get protein from the cottage cheese! I love adding a sprinkle of fresh herbs on top for extra flavor. Yum!
Key Ingredients & Substitutions
Pasta: Rigatoni or penne works great for this dish. You can also use gluten-free pasta or whole wheat for a healthier option. I love rigatoni for its ability to hold the sauce!
Cherry Tomatoes: If fresh tomatoes aren’t available, canned diced tomatoes can be a good alternative. Just drain them a bit before adding to the skillet. I often use grape tomatoes for their sweetness!
Cottage Cheese: Small curd cottage cheese gives a smooth consistency. If you prefer, ricotta cheese can be a lovely substitute for an even creamier texture. Just blend it slightly for a smoother sauce.
Parmesan Cheese: Freshly grated is best for flavor, but use Pecorino Romano as a strong alternative. Nutritional yeast can give a cheesy taste for a dairy-free option.
Basil: Fresh basil is key for flavor. If you don’t have fresh, you can use dried basil but reduce the amount since dried herbs are stronger.
How Do I Make Sure My Sauce is Creamy and Not Too Thick?
Getting that creamy texture just right is important! Here’s how:
- Make sure to reserve some pasta cooking water. This starchy water helps to loosen any sauce that’s too thick.
- Combine the cottage cheese and Parmesan with a bit of the pasta water before adding it to the skillet. This creates a smoother sauce.
- Once you combine the pasta with the sauce, add more reserved water a little at a time until you reach your desired creaminess. Don’t rush; gentle mixing is key!
With these tips and tricks, your Cottage Cheese Tomato Pasta will be a hit every time! Enjoy your cooking!
How to Make Cottage Cheese Tomato Pasta
Ingredients You’ll Need:
- 12 oz rigatoni or penne pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cup cottage cheese (small curd)
- 1/4 cup grated Parmesan cheese, plus extra for topping
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped (plus some whole leaves for garnish)
- 1/4 cup pasta cooking water (reserved)
How Much Time Will You Need?
The total time for this delightful dish is around 20-25 minutes. You’ll spend about 10 minutes prepping and 10-15 minutes cooking. It’s quick enough for a weeknight meal but delicious enough for a special occasion!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your pasta (rigatoni or penne) and cook according to the package instructions until it’s al dente. Don’t forget to reserve 1/4 cup of the pasta cooking water before draining your pasta. It’ll help make the sauce creamy!
2. Sautéing the Garlic and Tomatoes:
While your pasta is cooking, grab a large skillet and heat olive oil over medium heat. Add the minced garlic and if you like a little heat, sprinkle in the red pepper flakes. Sauté for about 1 minute until the garlic is fragrant—be careful not to let it burn!
3. Adding the Tomatoes:
Next, toss in the halved cherry tomatoes into the skillet. Cook them for about 5 to 7 minutes until they soften and let out their juicy goodness. Give them a sprinkle of salt and pepper to taste.
4. Making the Creamy Sauce:
In a bowl, mix the cottage cheese and grated Parmesan cheese together. To make it creamy, add a few spoonfuls of the reserved pasta water. This will help make the sauce smooth and delicious!
5. Combining Everything:
Once your pasta is drained, add it to the skillet with the tomatoes. Pour the creamy cottage cheese mixture over the top and toss everything together well to coat the pasta evenly. If it feels too thick, just add a little more pasta water until you get the creaminess you like.
6. Adding Fresh Basil:
Finally, stir in the chopped fresh basil, adjusting your seasoning with more salt and pepper if necessary. The fresh herbs will add a burst of flavor!
7. Serving It Up:
Serve your creamy Cottage Cheese Tomato Pasta immediately, garnished with more grated Parmesan and a few whole basil leaves on top. Enjoy every bite!
This dish is not just quick and easy; it’s also packed with flavor and perfect for any pasta lover. Happy cooking!
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta is a great option for added nutrients and fiber. Gluten-free pasta varieties will also work well—just adjust the cooking time according to package directions for the best results.
What Can I Substitute for Cottage Cheese?
If you’re not a fan of cottage cheese, you can use ricotta cheese for a creamier texture. Greek yogurt is another option for a high-protein alternative. Just keep in mind it will alter the flavor slightly, so adjust seasonings if needed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat on the stove over low heat, adding a splash of water or olive oil to help loosen the sauce.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to add other veggies such as spinach, bell peppers, or zucchini. Just add them while sautéing the tomatoes to ensure they cook through and blend well with the pasta.
