Cottage Cheese Vodka Pasta

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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

Cook Time: 15

Servings: 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.

Video

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