Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, pasta lovers!
If you’re in the mood for something delicious and different, I’ve got you covered!
Today, I’m sharing my scrumptious cottage cheese sundried tomato pasta recipe.
It’s creamy, packed with flavor, and oh-so-easy to whip up.
Perfect for a cozy dinner or a fun gathering with friends.
Let’s dive into this tasty dish together!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Ingredients
- 450g bucatini or long-cut pasta of your choice
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 90g tomato paste
- 240ml chicken broth
- 1/2 small bunch fresh basil (plus extra small leaves for garnish, 15g)
- 90g sun-dried tomatoes
- 300g whole milk cottage cheese, at room temperature
- 40g parmesan cheese, freshly grated
- Salt and pepper, to taste
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil.
Add 450g of Bucatini (or your preferred long-cut pasta) and cook until al dente.
Do not drain the pasta once cooked; you will need the pasta water to help with the sauce later.
Step 2: Prepare the Garlic and Tomato Base
In a large deep pan, melt 3 tablespoons of butter over medium heat.
Once the butter has melted, add 4 finely diced cloves of garlic and 1/4 teaspoon of chili flakes.
Fry these ingredients for about 30 seconds, ensuring that the garlic does not burn.
Stir in 90g of tomato puree and continue to fry for an additional minute.
This helps to sweeten the tomato mixture and develop its flavors.
Step 3: Make the Sauce
Pour 240ml of chicken stock into the pan and stir it into the tomato puree mixture.
Turn off the heat and let the sauce cool for about 1 minute so it is not too hot to blend.
Transfer the sauce from the pan into a blender.
Add 1/2 a small bunch of fresh basil, 90g of sun-dried tomatoes, and 300g of room temperature cottage cheese to the blender.
Blend the mixture until smooth.
If the sauce is too thick, add a splash of the reserved pasta water to achieve a smoother consistency.
Step 4: Combine Pasta and Sauce
Using tongs, transfer the cooked pasta directly from the pot into the pan (ensure the heat is off).
Pour the blended sauce over the pasta.
Step 5: Toss and Adjust
Toss the pasta and sauce together to combine thoroughly.
If the sauce seems too thick, add a little more pasta water until you reach your desired consistency.
The pasta should be well-coated with the creamy cottage cheese Alfredo sauce.
Step 6: Serve and Enjoy
Once the pasta and sauce are well combined, serve the dish hot.
Optionally, you can garnish with extra fresh basil, grated Parmesan cheese, or a sprinkle of black pepper.
Enjoy your high-protein, creamy Cottage Cheese Alfredo Bucatini!
