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Cottage Cheese Blueberry Pie Ice Cream (20g protein!)

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cottage cheese blueberry pie ice cream being scooped with an ice cream scooper.

If you liked my 3-Ingredient Cottage Cheese Ice Cream, then you’re going to LOVE this blueberry pie version! Same creamy, high-protein base, still NO ice cream machined required, but swirled with blueberry preserves and crushed graham crackers for a flavor that just exactly like a slice of blueberry pie! 5 ingredients, under 5 minutes of prep, and your freezer does all the hard work.

I’ve been making this healthy, high-protein ice cream all summer! It’s rich, not too sweet, and honestly… doesn’t make my stomach hurt like most other ice creams. I just love how much protein it has (20g per serving, to be exact!), and how much lower in sugar it is compared to traditional ice cream. So throw a batch in your freezer today, trust me – you’ll thank yourself later! & If you’re on a cottage cheese kick (and after this, you will be!), you’ll also love my Cottage Cheese Cookie Dough and Cottage Cheese Chocolate Mousse.

Why You’ll Love This Cottage Cheese Blueberry Pie Ice Cream

  • Just 5 ingredients. Cottage cheese, maple syrup, vanilla extract, graham crackers, and blueberry preserves. That’s it – no heavy cream, no eggs, no fancy ingredients.
  • Tastes just like blueberry pie. The combination of the creamy vanilla base, jammy blueberry swirl, and buttery graham cracker pieces is absolutely unreal. Every scoop tastes like dessert heaven.
  • No ice cream maker required! A blender and a freezer-safe container are the only equipment you need. It could not be easier.
  • High in protein. Cottage cheese is the secret weapon here — it blends up completely smooth and delivers a serious protein boost in every serving without compromising on creaminess or flavor.
  • Healthy and wholesome. Made with real, simple ingredients and naturally sweetened with maple syrup, this ice cream is a treat you can genuinely feel good about.
  • Perfect for satisfying cravings. This is not a sad “diet dessert” situation. It’s rich, creamy, sweet, and genuinely delicious — it tastes like the real thing because it basically is.
cottage cheese blueberry pie ice cream scooped into a bowl with a spoon.

Frequently Asked Questions

How much protein does each serving contain?

This recipe makes approximately 4 servings. The exact protein count per serving will vary depending on the cottage cheese brand you use (I used Daisy 4% cottage cheese), but thanks to the high-protein cottage cheese base, each serving delivers an impressive 20 grams of protein – significantly more than traditional ice cream, which typically contains just 3–4 grams per serving.

Can I make this without the graham crackers?

Absolutely! The blueberry preserves swirl on its own is delicious and the ice cream is fantastic without any mix-ins at all. If you want to keep it completely grain-free, simply skip the graham crackers. You could also swap them for crushed gluten-free cookies, coconut macaroons, or even a handful of granola for a different kind of crunch.

How long does this stay good in the freezer?

Stored in an airtight container, this cottage cheese blueberry pie ice cream keeps well in the freezer for up to 1 month. For the best texture and flavor, try to enjoy it within the first week or two. Since cottage cheese is naturally high in water content, the ice cream can get slightly icier over time, and repeated thawing and refreezing can cause ice crystals to form.

Can I use fresh or frozen blueberries instead of preserves?

You can! If you’d prefer to use fresh or frozen blueberries, you can either blend a small amount directly into the base for a blueberry-flavored ice cream, or warm the blueberries in a small saucepan with a tablespoon of maple syrup and cook until jammy (about 5 minutes), then let cool before swirling into the ice cream base. The preserves are the easiest option since they’re ready to use straight from the jar!

Tips for the Creamiest Cottage Cheese Blueberry Pie Ice Cream

  • Use full-fat (4%) cottage cheese. This is the single most important tip. Full-fat cottage cheese gives you a creamy, rich, scoopable ice cream. Low-fat versions are more watery and will result in an icier texture.
  • Blend until completely smooth. Don’t rush the blending step. Blend on high for at least 60 seconds, scraping down the sides as needed, until there are zero curds remaining. The smoother the base going into the freezer, the creamier it’ll be coming out!
  • Don’t over-swirl the mix-ins. When adding the graham crackers and blueberry preserves, use a gentle hand. A few swirls with a butter knife is all you need.
  • Let it thaw before scooping. This ice cream freezes solid, so patience is key! Let it sit at room temperature for at least 10 minutes before scooping. If you try to scoop it straight from the freezer, it will be rock solid.
  • Press plastic wrap onto the surface. Before sealing your container, press a piece of plastic wrap directly onto the surface of the ice cream. This prevents ice crystals from forming on top and keeps the texture as smooth as possible.
  • Try it in a Ninja Creami. This recipe works beautifully in the Ninja Creami! Freeze the blended base overnight in a Creami pint, then run through the Creami for an ultra-creamy, soft-serve-like texture before adding your mix-ins.

Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest – I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating and written review below. It means the world and helps other readers find this recipe!

cottage cheese blueberry pie ice cream being scooped with an ice cream scooper.
5 from 1 vote

Cottage Cheese Blueberry Pie Ice Cream

This cottage cheese blueberry pie ice cream is a creamy, high-protein frozen treat made with just 5 simple ingredients – a silky cottage cheese base swirled with jammy blueberry preserves and studded with buttery graham cracker pieces for a flavor that tastes exactly like a slice of blueberry pie! No ice cream maker needed, under 5 minutes of prep, and it's naturally sweetened and packed with protein. If you're looking for an easy, healthy cottage cheese ice cream recipe that tastes like a real dessert, this blueberry pie version is the one to make!
Print Pin Rate
Prep Time: 5 minutes
Freeze Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 4 servings

Equipment

  • 1 blender or food processor
  • 1 large freezer-safe container

Ingredients

  • 24 ounces cottage cheese (4% milkfat is best!)
  • 1/4 cup – 1/2 cup maple syrup or honey depending on your desired sweetness
  • 1 teaspoon vanilla extract
  • 3 graham cracker sheets crushed into small pieces
  • 3 tablespoons blueberry preserves or jam

Instructions

  • Add the cottage cheese, maple syrup, and vanilla extract to a blender. Blend until completely smooth and creamy with no lumps remaining.
  • Pour the mixture into a large freezer-safe container and spread evenly. Sprinkle crushed graham crackers on top and add dollops of blueberry preserves, then gently swirl the mix-ins into the ice cream using a butter knife.
  • Transfer to the freezer for at least 6 hours, or until frozen solid.
  • When ready to serve, remove from the freezer and let sit at room temperature for at least 10 minutes, or until soft enough to scoop. Scoop into bowls and enjoy!

Notes

  • Use full-fat (4%) cottage cheese for the creamiest, least icy texture.
  • Blend the base completely smooth — no curds remaining — before pouring into the container.
  • Don’t over-swirl the mix-ins; keep beautiful streaks of blueberry throughout.
  • Store in an airtight container in the freezer for up to 1 month. Press plastic wrap directly onto the surface to prevent ice crystals.
  • Let thaw for at least 10 minutes before scooping.
  • Ninja Creami tip: Freeze the blended base overnight in a Creami pint, then process before adding mix-ins for an ultra-creamy soft-serve texture.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 28g | Protein: 20g | Fat: 4g | Sugar: 20g
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30 Minutes or Less

Savory Yogurt Bowl (25g+ protein!)

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overhead image of a savory yogurt bowl on a table with a spoon.

I know what you’re thinking – yogurt for breakfast is supposed to be sweet, but hear me out… this savory yogurt bowl is about to completely change the way you think about your morning meal! Creamy Greek yogurt topped with crispy roasted chickpeas, fresh avocado, juicy tomatoes, crunchy cucumber, and a perfectly boiled egg. It’s fresh, filling, packed with protein and healthy fats, and honestly one of the most satisfying breakfasts I’ve ever had! It tastes like something you’d order at your favorite brunch spot, but it comes together in just 30 minutes at home.

If you’re stuck in a breakfast rut – same smoothie, same overnight oats, same avocado toast on repeat – this is the recipe to shake things up! It’s the perfect way to switch up your morning routine with something that’s genuinely nourishing, surprisingly delicious, and totally different from anything else in your rotation. Pair it with my High-Protein Breakfast Biscuits for an extra protein boost, or serve it alongside my La Scala Chopped Salad for a light and satisfying lunch.

Why You’ll Love This Savory Yogurt Bowl

  • The perfect way to switch up your boring breakfast. If you eat the same thing every morning, this savory yogurt bowl is your sign to mix it up. It’s unexpected, exciting, and so delicious that you’ll genuinely look forward to breakfast again.
  • Packed with protein, veggies, fiber, and healthy fats. Greek yogurt, a soft-boiled egg, and crispy chickpeas deliver serious protein. Avocado brings healthy fats. Tomatoes and cucumber add freshness and fiber. This bowl truly does it all.
  • Surprisingly delicious. I know savory yogurt sounds a little unusual, but don’t knock it until you try it! The creamy, tangy yogurt is the perfect backdrop for the crispy chickpeas and fresh toppings – the combination just works.
  • Easy and quick to make. The crispy chickpeas take about 25 minutes to roast, but everything else comes together in minutes. Soft-boil your egg while the chickpeas roast and you’re ready to assemble right away.
  • Healthy and genuinely satisfying. This bowl will keep you full for hours – no mid-morning crash, no snacking before lunch. It’s the kind of breakfast that actually fuels your day!
close up image of the toppings in a savory yogurt bowl.

Recipe Variations and Substitutions

  • Greek Yogurt: Any plain, full-fat yogurt works here – regular, dairy-free coconut yogurt, or even a thick labneh for an extra tangy, creamy base. For a dairy-free version, a thick plant-based yogurt like coconut or cashew yogurt both work well.
  • Egg: Not an egg fan? Skip it entirely – the bowl is still incredible without it. Hard-boiled eggs work too if you prefer a fully cooked yolk. For extra protein, add a few slices of smoked salmon instead.
  • Chickpeas: Short on time? Use canned chickpeas warmed in a skillet with olive oil and spices instead of roasting, or swap for white beans, lentils, or edamame.
  • Vegetables: This bowl is endlessly customizable. Swap the tomato and cucumber for whatever fresh vegetables you have on hand – radishes, roasted red peppers, shredded carrots, roasted sweet potato, or baby spinach all work beautifully.
  • Avocado: Not an avocado fan? Try hummus, a drizzle of tahini, or a handful of olives instead for a similar richness.
  • Add More Flavor: A sprinkle of everything bagel seasoning, za’atar, or red pepper flakes on top of the yogurt takes this bowl to an entirely different level. Highly recommended!
  • Make it a Meal Prep Breakfast: Roast a big batch of chickpeas at the beginning of the week (they keep for 3–4 days in an airtight container at room temperature) and keep all your toppings prepped in the fridge. In the morning, all you need to do is assemble – it takes under 5 minutes!
overhead image of a savory yogurt bowl on a table with a spoon.
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Savory Yogurt Bowl (25g+ protein!)

This savory yogurt bowl is a fresh, filling, and surprisingly delicious twist on your usual morning routine – topped with crispy roasted chickpeas, a jammy soft-boiled egg, avocado, tomatoes, and cucumber for a breakfast that's packed with protein, healthy fats, and feel-good ingredients! It comes together in just 30 minutes and tastes like something you'd order at a fancy brunch spot, but it's super EASY to make at home. If you've been stuck in a breakfast rut and are looking for a healthy protein-packed breakfast recipe that will actually keep you full all morning, this is it!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 1 serving

Equipment

  • 1 baking pan
  • 1 serving bowl

Ingredients

  • 1/2 – 1 cup Greek yogurt
  • 1 boiled egg cooked to your liking!
  • 1/2 cup chickpeas
  • 1/4 avocado sliced or diced
  • 1/4 cup cherry tomatoes
  • 1/4 cup cucumber thinly sliced or diced
  • olive oil for roasting and drizzling
  • salt, pepper, garlic powder to taste
  • flaky sea salt to finish

Instructions

  • Preheat oven to 400°F. Pat chickpeas dry, toss with olive oil, salt, pepper, and garlic powder, and roast for 20–25 minutes until crispy.
  • Soft-boil the egg in boiling water for 6–7 minutes, then transfer to an ice bath for 5 minutes. Peel and slice in half.
  • Spoon Greek yogurt into a shallow bowl and spread to the edges. Drizzle with olive oil and a pinch of salt.
  • Top with crispy chickpeas, soft-boiled egg, avocado, tomato, and cucumber.
  • Finish with a drizzle of olive oil, flaky sea salt, and black pepper. Serve immediately!

Notes

  • Pat the chickpeas completely dry before roasting for the crispiest result.
  • Use full-fat Greek yogurt for the richest, creamiest base.
  • Add za’atar, everything bagel seasoning, or red pepper flakes on top for extra flavor.
  • For meal prep, roast a big batch of chickpeas and store at room temperature for up to 3–4 days.
  • Assemble just before eating — the yogurt will get watery if left to sit with the toppings for too long.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 28g | Protein: 25g | Fat: 25g | Fiber: 8g | Sugar: 6g
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30 Minutes or Less

4-Ingredient Baked Peaches with Homemade No-Churn Vanilla Bean Ice Cream

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close up image of baked peaches in a baking dish.

Peach season only comes around once a year, and these baked peaches are exactly how I think you should be spending it! Warm, tender, juicy peaches baked with butter, brown sugar, and cinnamon until they’re soft and bubbling – then topped with a scoop of homemade no-churn vanilla bean ice cream that takes ’em over the freaking top. It’s the kind of dessert that looks and tastes like you spent hours on it, but it’s really just 4 simple ingredients and about 25 minutes of oven time. This is the dessert I make every single summer when peaches are at their absolute best!

The homemade vanilla bean ice cream is the real showstopper here, and the best part is that you don’t need an ice cream maker to make it. Just whipped cream, sweetened condensed milk, and vanilla bean — that’s it. It’s rich, creamy, studded with real vanilla bean, and the perfect partner for warm baked peaches. If you love easy, no-fuss summer desserts, you’ll also want to try my 4-Ingredient Peach Cobbler for another way to enjoy those summer peaches!

Why You’ll Love This Baked Peaches Recipe

  • Just 4 ingredients. Peaches, butter, brown sugar, and cinnamon. That’s the entire list for the peaches themselves – simple, classic, and absolutely delicious.
  • Perfect for summer. This is peak peach season magic! Warm, juicy, caramelized fruit, and it makes the most of those perfectly ripe peaches sitting on your counter.
  • Super easy to make. No special equipment, no complicated steps. If you can slice a peach in half, you can make this dessert. The oven does almost all of the work.
  • Totally delicious. Tender, caramelized peaches with a buttery cinnamon-sugar filling, topped with rich homemade vanilla bean ice cream – this is the kind of dessert that feels fancy but is genuinely effortless!
  • No ice cream maker needed. The homemade vanilla bean ice cream comes together with just 3 ingredients and a hand mixer. No churning, no special equipment – just whip, mix, and freeze!
baked peach in a bowl with two scoops of homemade vanilla ice cream and a spoon.

Recipe Variations and Substitutions

  • Make it dairy-free/vegan: Swap the butter for vegan butter or coconut oil in the peaches. For the ice cream, use a can of full-fat coconut cream in place of the heavy whipping cream (chill it well before whipping) and a dairy-free sweetened condensed milk alternative, such as coconut condensed milk.
  • Brown Sugar: Coconut sugar makes a great natural substitute and adds a similar caramel-like depth. Maple syrup or honey also work – drizzle over the peaches instead of sprinkling.
  • Cinnamon: Add a pinch of nutmeg or ginger alongside the cinnamon for extra warmth and spice.
  • Add a Splash of Liquor: For an adults-only version, add a splash of bourbon, rum, or brandy to the butter and brown sugar mixture before baking for a deeper, more sophisticated flavor.
  • No vanilla bean? No problem. Vanilla bean paste or even plain vanilla extract both work wonderfully in the ice cream if you don’t have a whole vanilla bean on hand.
  • Skip the ice cream: If you’re short on time, these baked peaches are also delicious served with a dollop of Greek yogurt, whipped cream, or even on their own!
homemade vanilla bean ice cream in a container being scooped.

Sam’s Recipe Tips

  • Use ripe but firm peaches. Peaches that are too soft will turn mushy and fall apart in the oven. Look for peaches that give just slightly when pressed and smell fragrant at the stem – that’s the sweet spot.
  • Make the ice cream ahead of time. Since the ice cream needs at least 4 hours to freeze solid, make it the night before or earlier in the day so it’s ready to scoop the moment your peaches come out of the oven.
  • Don’t overmix the ice cream base. When folding the sweetened condensed milk into the whipped cream, be gentle. Overmixing can deflate the whipped cream and result in a denser, less airy ice cream.
  • Let the peaches cool slightly before serving. Straight out of the oven, the peaches will be very hot and the ice cream will melt almost instantly. A few minutes of cooling time lets you enjoy the perfect balance of warm peach and melty ice cream without it turning into a puddle.
  • Don’t skip the butter pat in each cavity. It melts down and mixes with the brown sugar and peach juices to create a rich, buttery sauce that pools in the bottom of the baking dish – make sure to spoon some of that sauce over the peaches when serving!
close up image of baked peaches in a baking dish.
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4-Ingredient Baked Peaches with Homemade No-Churn Vanilla Bean Ice Cream

These baked peaches are warm, tender, and caramelized with butter, brown sugar, and cinnamon – made with just 4 simple ingredients and ready in under 30 minutes! Topped with a scoop of homemade no-churn vanilla bean ice cream (no ice cream maker required!), this is the ultimate easy summer dessert that tastes far more impressive than the effort it takes to make. If you're looking for an easy baked peaches recipe that's perfect for peak peach season, this is the one to make this weekend!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings

Equipment

  • 1 large bowl
  • 1 hand or stand mixer
  • 1 baking dish

Ingredients

  • 4 fresh peaches halved and pitted
  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • 1 teaspoon cinnamon

For the homemade vanilla bean ice cream:

  • 2 cups heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1 scraped vanilla bean or 1 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract

Instructions

  • Start by making the homemade vanilla bean ice cream (or skip to Step 4 to make the baked peaches) by pouring the heavy whipping cream into a clean bowl and beating with either a hand or stand mixer until stiff peaks form, about 5 minutes.
  • Add the can of sweetened condensed milk and the scraped inside of a vanilla bean pod or vanilla bean paste, and gently mix until completely combined.
  • Transfer the ice cream mixture to a container and place in the freezer for at least 4 hours, or until solid before scooping and serving with the baked peaches.
  • For the baked peaches, preheat your oven to 350° Fahrenheit.
  • Arrange the peach halves in a baking dish, cut-side facing up. Place a piece of butter on top of each peach.
  • Then, sprinkle ½ tablespoon of brown sugar on each peach, before sprinkling the peaches evenly with cinnamon.
  • Bake the peaches for about 20-25 minutes, or until they’re soft and easily pierced with a fork. Remove them from the oven and let them cool slightly before serving warm with a scoop of homemade vanilla bean ice cream!

Notes

  • Use ripe but firm peaches so they hold their shape in the oven.
  • Make the ice cream ahead of time — it needs at least 4 hours to fully freeze.
  • For dairy-free, use coconut cream and a dairy-free condensed milk alternative.
  • Store leftover baked peaches in the fridge for up to 3 days; reheat in the microwave or oven before serving.
  • Store leftover ice cream in an airtight container in the freezer for up to 2 months.
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30 Minutes or Less

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This nice cream is a 1-ingredient, dairy-free frozen treat made entirely from blended frozen bananas – no ice cream maker, no heavy cream, and no added sugar required! It blends up in just 90 seconds into the silkiest, creamiest soft serve you've ever tasted, and with 5 different flavor variations (cookies & cream, vanilla bean, chocolate, strawberry, and peanut butter), there's a flavor for everyone. If you're looking for an easy, healthy nice cream recipe that actually tastes like the real thing, this is it!
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overhead image of cottage cheese ice cream being scooped with an ice cream scoop.
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This 3-ingredient cottage cheese ice cream is creamy, naturally sweet, and packed with 15 grams of protein per serving. No ice cream maker needed — just a blender and your freezer. It's the easiest, healthiest way to satisfy an ice cream craving!
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cottage cheese blueberry pie ice cream being scooped with an ice cream scooper.
Cottage Cheese Blueberry Pie Ice Cream
This cottage cheese blueberry pie ice cream is a creamy, high-protein frozen treat made with just 5 simple ingredients – a silky cottage cheese base swirled with jammy blueberry preserves and studded with buttery graham cracker pieces for a flavor that tastes exactly like a slice of blueberry pie! No ice cream maker needed, under 5 minutes of prep, and it's naturally sweetened and packed with protein. If you're looking for an easy, healthy cottage cheese ice cream recipe that tastes like a real dessert, this blueberry pie version is the one to make!
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30 Minutes or Less

Cottage Cheese Vodka Pasta

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cottage cheese vodka pasta in a skillet with a spoon.

Vodka pasta is one of those recipes that feels like a special occasion meal but comes together on a weeknight in under 30 minutes – and this version just got a serious upgrade! This cottage cheese pasta takes the classic vodka sauce and swaps in blended cottage cheese for the heavy cream, giving you all the silky, rich, tomato-y creaminess you love at a fraction of the calories and with a whole lot more protein. The sauce is velvety smooth, deeply savory, and clings to every strand of pasta beautifully. My toddler clears his bowl every single time, and honestly, so do I!

Just like my Cottage Cheese Alfredo and Cottage Cheese Pizza Crust, the secret is blending the cottage cheese completely smooth before it ever hits the pan – so there’s not a single curd in sight and nobody at your table is any the wiser. What you’re left with is a healthy, high-protein pasta dinner that tastes indulgent, comes together in one pan, and is genuinely loved by the whole family – even the pickiest eaters!

Why You’ll Love This Cottage Cheese Vodka Pasta

  • Higher in protein and lighter than classic vodka pasta. Traditional vodka sauce is made with heavy cream. This version swaps it for blended cottage cheese, which delivers a creamy, luxurious texture with significantly more protein and fewer calories per serving.
  • Tastes just like the real thing. The blended cottage cheese disappears completely into the sauce. What you’re left with is a rich, creamy, tangy vodka sauce that is genuinely indistinguishable from the classic – nobody will ever guess the secret ingredient.
  • Even picky eaters love it. My toddler is obsessed with this pasta, which is basically the highest endorsement a recipe can get! The sauce is mild, creamy, and comforting — all the things that make pasta so universally beloved.
  • Easy enough for a weeknight. One blender, one pan, one pot of pasta. The whole dinner is on the table in under 30 minutes, which makes this a regular in our weekly dinner rotation.
  • Healthy and wholesome. Made with real, simple ingredients – no heavy cream, no processed anything – just a genuinely nutritious dinner that the whole family will LOVE.
overhead image of cottage cheese vodka pasta in a large skillet.

Recipe Variations and Substitutions

  • Pasta: Any shape you love works here! Short pasta like rigatoni, penne, or fusilli are classic for vodka sauce, but spaghetti, linguine, or even gluten-free pasta all pair beautifully.
  • Vodka: Not a fan of cooking with alcohol? Swap for ¼ cup of chicken broth or vegetable broth. The flavor will be slightly different but equally delicious!
  • Add Protein: Stir in grilled chicken, sautéed shrimp, or Italian turkey sausage to turn this into an even heartier meal.
  • Add Vegetables: Toss in a big handful of fresh spinach at the end (it will wilt quickly in the hot sauce), or stir in roasted cherry tomatoes, sautéed mushrooms, or sun-dried tomatoes.
  • Make it Spicier: Double the red pepper flakes or add a pinch of cayenne for a spicier sauce that really brings the heat.
  • Make it Dairy-Free: Swap the parmesan for a vegan parmesan alternative and use a dairy-free cottage cheese substitute.

Sam’s Recipe Tips

  • Blend the cottage cheese with the pasta water. The starchy pasta water doesn’t just help the texture; it also helps the blended cottage cheese emulsify smoothly into the tomato sauce without curdling or separating. Don’t skip the pasta water step!
  • Blend until completely, completely smooth. Any remaining curds from the cottage cheese will be visible in the final sauce. Take a full 60 seconds on high speed, scraping down the sides as needed. A high-speed blender gives the silkiest result.
  • Don’t skip caramelizing the tomato paste. Cooking the tomato paste in the pan for a few minutes before adding the vodka deepens the flavor significantly. You’ll notice it darkens slightly in color – that’s exactly what you want. This step takes less than 3 minutes but makes a huge difference.
  • Reserve more pasta water than you think you need. I always reserve at least 1 full cup, even though the recipe only calls for 1/2 cup. You may need extra to loosen the sauce when adding the pasta, and pasta water is the best way to do it without diluting the flavor.
  • Serve immediately. Like most pasta dishes, this is best eaten right away while the sauce is hot and silky. The pasta will continue to absorb the sauce as it sits, so don’t let it linger too long before serving!
  • Leftovers tip: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of milk, water, or broth to loosen the sauce back up.
cottage cheese vodka pasta in a skillet with a spoon.
5 from 1 vote

Cottage Cheese Vodka Pasta

This cottage cheese vodka pasta is a lighter, higher-protein twist on the classic – made with blended cottage cheese instead of heavy cream for a silky, rich, restaurant-worthy sauce that comes together in just 30 minutes! The cottage cheese disappears completely into the tomato vodka base, giving you all the creamy indulgence of the original with significantly more protein and fewer calories per serving. If you're looking for an easy healthier pasta recipe that the whole family will love (even the pickiest eaters) this is the one to make tonight!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 servings

Equipment

  • 1 blender or food processor
  • 1 large pot
  • 1 large skillet

Ingredients

  • 1 pound pasta I used gluten-free
  • 1 cup cottage cheese
  • 1/2 cup pasta water (reserved from cooking the pasta)
  • 1 tablespoons olive oil
  • 1/2 small onion finely diced
  • 1/2 cup tomato paste
  • 1/4 cup vodka or chicken broth
  • 1 teaspoon salt
  • pinch of red pepper flakes
  • 1/2 cup freshly grated parmesan cheese

Instructions

  • Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
  • Blend cottage cheese and reserved pasta water until completely smooth. Set aside.
  • Heat olive oil in a large skillet over medium heat. Add onion and cook 5–7 minutes until softened.
  • Add tomato paste and cook for 2–3 minutes, stirring frequently, until slightly caramelized.
  • Add vodka and cook for 2–3 minutes until mostly cooked off.
  • Reduce heat to low. Add blended cottage cheese, salt, red pepper flakes, and parmesan. Stir and cook 3–5 minutes until smooth and heated through.
  • Add drained pasta and toss to coat. Add pasta water as needed to adjust consistency.
  • Serve immediately with fresh parsley and extra parmesan.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 80g | Protein: 24g | Fat: 8g | Fiber: 4g | Sugar: 7g
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