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High protein cottage cheese pasta sauce in pan showing creamy texture with herbs

High Protein Cottage Cheese Pasta Sauce

A creamy, high-protein pasta sauce made with cottage cheese and Greek yogurt that delivers 15 grams of protein per serving
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups cottage cheese full-fat preferred
  • 0.5 cup Greek yogurt plain, 2% fat
  • 0.25 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 0.5 cup tomato sauce
  • 0.25 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon salt or to taste
  • 1 teaspoon lemon juice fresh squeezed

Equipment

  • Medium-sized pan
  • Blender or food processor
  • Stirring spoon

Method
 

  1. Heat a medium-sized pan over medium heat and add olive oil, warming for 30 seconds until it shimmers.
  2. Add tomato sauce to the pan, stirring to combine with oil. Pour in water, stir to thin slightly, then reduce heat to low and simmer for 5 minutes.
  3. While sauce simmers, combine cottage cheese, Greek yogurt, Parmesan, garlic powder, basil, oregano, black pepper, and salt in blender or food processor.
  4. Blend mixture until completely smooth and creamy, about 45-60 seconds, with no visible cottage cheese curds.
  5. Slowly pour blended cottage cheese mixture into simmering tomato sauce, stirring constantly to prevent lumping.
  6. Cook combined sauce for 5 minutes, stirring occasionally. Add lemon juice, stir until incorporated, and taste for seasoning adjustments.
  7. Simmer 2-3 more minutes until heated through, remove from heat, and serve immediately over pasta.

Notes

Store in refrigerator for up to 4 days. Reheat gently on stovetop with splash of milk if needed. Can be frozen for up to 3 months.