Cottage Cheese Pasta Sauce with a Lot of Protein

This high-protein pasta sauce with cottage cheese is warm, simple to make, and tastes great. It has a lot of protein and fiber, so it will fill you up for a long time.

This cottage cheese pasta sauce is comfortable, quick to create, and tastes great. It’s packed of fiber and protein, so it will keep you full for hours!

You just found a high-protein spaghetti sauce that doesn’t taste like diet food!

This cottage cheese pasta sauce has a lot of the same characteristics as a classic Italian pasta meal. Each serving has roughly 34 grams of protein.

This is the perfect meal to attempt if you want a great dinner after the gym or if you just want to get more protein in your diet.

Why you’ll adore this pasta sauce with cottage cheese

You just need a few things to make it, so it’s very simple.
You won’t have to give up taste to eat better.
The turkey sausage and cottage cheese are wonderful sources of protein that can help your body recover after a workout.

Time to Get Ready: 5 minutes
Time to cook: 20 minutes
Number of servings: 6
Calories: 376 kcal
Author: Alice | Skinny Spatula

What you’ll need

Cottage cheese: This high-protein pasta sauce works nicely with both regular and fat-free cottage cheese. You won’t be able to tell the difference because it gets mixed up 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 and garlic: You’ll need some fresh onion and garlic to give the sauce its taste.

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 taste! Fresh is always best.

Pasta: Use high-protein pasta like chickpea or red lentil spaghetti to make this dish even more protein-rich. Anything that has more than 10 grams of protein in 2 ounces is wonderful.

Things You Need

10 oz (300 g) of chickpea pasta or your favorite high-protein pasta
2 cups (400 g) of cottage cheese
1 cup (250 g) of tomato sauce (passata)
6–8 fresh basil leaves
1 tablespoon of olive oil
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
¾ lb (350 g) of turkey sausage, cut into pieces that are easy to eat.
30 grams (⅓ cup) of grated Parmesan cheese
2 teaspoons of freshly chopped fresh parsley
Add salt to taste.
Add freshly ground pepper to taste.

Tip from a pro

For the creamiest sauce, mix it well! You don’t want to feel any of the cottage cheese texture, so make it perfectly smooth.

How to cook this spaghetti sauce with a lot of protein

This is a fast summary with pictures that show each stage. For a full list of ingredients and instructions, see the recipe card below.

Make the pasta: Put a saucepan of salted water on the stove and bring it to a boil. Then, follow the package directions to cook your pasta. Before draining, set aside part of the pasta water.
Put the cottage cheese, tomato sauce, and basil in a blender and blend until smooth.
Sauté and brown: In a skillet, heat olive oil and then add the onion and garlic. Put in the turkey sausage and heat it until it turns brown.
Mix the sauce into the skillet with the sausage mixture and serve. Add the parsley, Parmesan, and cooked pasta. Mix everything together, adding some of the pasta water you set aside if you need to. Serve hot with more Parmesan on top.

Directions

Put a lot of water in a big pot and bring it to a boil. Add salt and cook the pasta according to the package directions until it is al dente. Set aside 1–2 cups of chickpea pasta (10 oz).
In the meantime, put the basil leaves, tomato sauce, and cottage cheese in a blender and blend until smooth. Put aside.
2 cups of cottage cheese
1 cup of tomato sauce
6 to 8 fresh basil leaves
In a large skillet, heat the olive oil over medium heat and add the garlic and onion. Cook for 2–3 minutes.
1 tablespoon of olive oil
One medium onion
Two cloves of garlic
Add the turkey sausage and cook for 5 to 6 minutes, or until it is brown to your taste.
¾ pound of turkey sausage
Add the cottage cheese sauce and let it heat up.
Put the cooked pasta in the skillet and mix it all together thoroughly. If it appears too dry, add some of the pasta water you saved.
Add the Parmesan and fresh parsley and taste to see if the seasoning is right. If you want, serve right away with more grated Parmesan on top.
2 tablespoons of fresh parsley and ⅓ cup of Parmesan
Salt and freshly ground pepper to taste

Tips for making the greatest spaghetti sauce with cottage cheese

When heated too much, cottage cheese may curdle a little. Warm the sauce up slowly, but don’t let it get too hot.
Before draining, save a large portion 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 food taste better.

Changes and substitutions

Add red pepper flakes to the sauce while it’s blending, or stir in a little of your favorite hot sauce to make it spicy.
You can add more vegetables to the sauce after you combine it, like roasted red bell peppers or zucchini. Add some kale to the pasta pot for the last 1–2 minutes to get more greens. Then combine everything with the sauce.
For a sauce that’s even creamier, mix cottage cheese and ricotta.

Food that is left over and stored

You can keep leftovers in the fridge for up to three days if you put them in an airtight container.

Gently reheat the pasta on the stove, adding a little stock or water to make it easier to work with.

I wouldn’t freeze this pasta meal because the cottage cheese sauce won’t be smooth when it thaws.