Blended cottage cheese adds protein to a classic spicy vodka sauce. No chunks and no weird taste at all! Serve over chickpea pasta for a vegetarian 30 minute dinner with 30g protein per serving.
This Cottage Cheese Vodka Sauce is a delicious way to eat more protein! It has all the flavors of a classic spicy vodka pasta, but is made with lightened up ingredients. This healthier vodka sauce recipe replaces the heavy cream with blended cottage cheese to up the protein—with over 30g protein per serving! There's no chunks and no weird taste. Using chickpea pasta also adds protein and 12g fiber.
Made in under 30 minutes, this recipe is the perfect high protein vegetarian dinner. Make the sauce in advance and serve with fresh pasta for even more ease. It is a delicious cozy meal topped with fresh parmigiano reggiano, chili flakes, and fresh basil. This recipe is naturally gluten-free, nut-free, and vegetarian.
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Why You'll Love This Recipe
- Cottage cheese is trending! Use up that tub in your fridge with this delicious pasta sauce.
- 30g protein and 12g fiber per serving.
- Tastes like a regular creamy spicy vodka sauce. You cannot taste the cottage cheese at all!
- Keeps you full for hours.
- Use chickpea pasta for added protein and fiber.
- Authentic Italian flavor!
- The cottage cheese is blended for zero chunks.
- This recipe is naturally gluten free, nut-free, and vegetarian.
Looking for more high protein meals? Try my high protein pasta salad, dill pickle egg salad, beef kofta meatballs, skillet chicken pot pie, or white chicken chili.
Ingredient Notes
Here is everything you'll need to make this high protein penne alla vodka:
- Chickpea pasta or lentil pasta—These types of pasta add huge amount of protein and fiber to this recipe. I used Chickapea penne. Banza is also a great brand. You can totally use regular pasta with this sauce recipe too.
- Olive oil—measure out 1 tablespoon to keep the macros aligned.
- Onion—white or yellow.
- Minced garlic—fresh is best but jarred garlic is easy.
- Tomato paste—search for the type in the tube for easy storage!
- Calabrian chili paste or hot bomba—these can be found in the Italian section of the grocery store. It is typically chilis in oil or a hot pepper spread. If you don't want this recipe too spicy, omit this.
- Spices: red pepper flakes, salt, pepper, oregano
- Vodka—it will mostly cook out so it doesn't need to be too fancy. Use 1 oz water to make this alcohol free.
- Cottage cheese—The star of the recipe here, replacing the traditional heavy cream to pack this vodka sauce full of protein. I include instructions for blending the cottage cheese first to remove the chunks. I promise you cannot taste it in the sauce!
- Parmigiano reggiano—freshly grated is best.
Substitutions
- Pasta—I recommend using chickpea or lentil pasta for added protein and fiber, but you can make this vodka sauce and pair it with any type of short pasta.
- Adjust the spice level by reducing the chili paste and chili flakes.
- No vodka? No problem. Use 1 oz water to deglaze the pan.
- Cottage cheese—This is the base of the high protein vodka pasta recipe, but you could use heavy cream or milk in a pinch.
Equipment
This recipe requires minimal equipment. If you wish to blend the cottage cheese as recommended, you will need any type of blender or food processor. You will need a medium size pot for boiling the pasta, plus a large skillet for making the sauce and tossing with the pasta.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Cook the pasta al dente in a pot of salted water according to package instructions. Save 1 cup pasta water then drain and rinse with cool water. It will cook in the time the sauce comes together. It is important to not overcook chickpea pasta.
(1) In a food processor or a blender, blend the cottage cheese until smooth. Set aside.
(2) Heat a large skillet over medium heat. Add the olive oil and cook the diced onion for 3 minutes before adding the garlic. Cook until golden and fragrant, 2-3 more minutes.
Add the tomato paste, hot bomba, and spices. Toast for 2 minutes.
Deglaze the pan with the vodka and let it cook off for 2 minutes.
(3) Stir in the blended cottage cheese and grated parmesan.
(4) Add the pasta into the sauce and gently stir to coat, adding starchy pasta water as needed to thin out the sauce.
Serve topped with more parmesan cheese, red pepper flakes, and a garnish of fresh basil.
What to Eat With Healthy Vodka Pasta
This recipe is hearty enough to be a filling vegetarian meal. Throw in some sautéed spinach, diced eggplant, or rapini for additional veggies.
Traditionally, Italians will eat pasta as a primi or first course, followed by secondi of meat, vegetables, salad, bread, etc. Here are some suggestions of what to serve with this recipe:
- Fried chicken cutlets
- Veal cutlets
- Fried eggplant
- Fried zucchini
- Gluten-free garlic bread
- Gluten-free focaccia
- Gluten-free panzanella salad
- Roasted potatoes and broccoli
- Crunchy kale salad
- Prosciutto wrapped asparagus
Storage
It is recommended to make and eat this recipe while it's fresh and hot. Alternatively, you could make the pasta sauce ahead of time and re-heat in a skillet with fresh cooked pasta.
Should you have leftovers, place them in an airtight container and refrigerate. Reheat in the microwave or on the stove with a little bit of water to steam until smooth and creamy again.
Expert Tips
Here are some of my top tips and tricks successful cottage cheese pasta sauce:
- Once boiling, lightly salt the pasta water. The salty pasta water will be added to the sauce to thin it out at the end. A light saltiness will be welcome, however the parmigiano reggiano is also quite salty.
- Cook the pasta to al dente with a slight chew. The pasta will finish cooking in the sauce an absorb all the flavours. Overcooked pasta will fall apart, especially if using gluten-free pasta or chickpea pasta.
- Blend the cottage cheese to remove all chunks. I like to blend my whole tub at one time, then store it back in the tub.
- Mix the pasta right into the sauce before serving to ensure every noodle is coated.
- Top with parmigiano reggiano, more spicy pepper flakes, and fresh basil.
Frequently Asked Questions
I use Chickapea pasta or Banza pasta.
While this recipe is certainly filing enough to be an entire meal, classic Italian recipes similar to this do not add meat directly to the pasta. Pasta is often eaten as a primi, or first course. The secondi, or second courses, often include meat, vegetables, and potatoes or bread. I recommend serving this pasta with a side of fish, chicken cutlets, veal, or meatballs, plus a light salad for an entire meal.
This high protein vodka sauce is so delicious you will be shocked it's made with cottage cheese! It is packed with protein, fiber, and amazing authentic Italian flavors. This will be your go-to healthy spicy vodka pasta.
More Dinner Recipes
- Mexican Elote Pasta Salad (High Protein)
- High Protein Greek Pasta Salad
- How to Add Protein to Boxed Mac and Cheese
- Healthy Dill Pickle Egg Salad
Have you made this cottage cheese vodka sauce pasta? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
High Protein Cottage Cheese Vodka Sauce
Ingredients
- 227 g chickpea pasta ½ lb
- 1 tablespoon olive oil
- ½ onion diced
- 2 cloves minced garlic
- ¼ cup tomato paste
- 2 teaspoon calabrian chili paste or hot bomba
- ½ teaspoon red pepper flakes
- ¼ teaspoon each: salt, pepper, oregano
- 1 oz vodka
- ⅔ cup blended cottage cheese
- ⅓ cup grated parmigiano reggiano
Instructions
- Cook the pasta al dente in a pot of salted water according to package instructions. Drain and rinse with cool water. It will cook in the time the sauce comes together. It is important to not overcook chickpea pasta.
- In a food processor or a blender, blend the cottage cheese until smooth. Set aside.
- Heat a large skillet over medium heat. Add the olive oil and cook the diced onion for 3 minutes before adding the garlic. Cook until golden and fragrant, 2-3 more minutes.
- Add the tomato paste, hot bomba, and spices. Toast for 2 minutes.
- Deglaze the pan with the vodka and let it cook off for 2 minutes. Stir in the blended cottage cheese and grated parmigiano.
- Add the pasta into the sauce and gently stir to coat, adding pasta water as needed to thin the sauce. Serve topped with more parmigiano cheese, red pepper flakes, and a garnish of fresh basil.
Notes
- Do not overcook the chickpea pasta or it will fall apart. You can use any type of pasta you like.
- If you don't mind the chunks, you don't have to blend the cottage cheese.
- You can make the sauce in advance and store in the fridge for up to 3 days before re-heating with fresh cooked pasta.
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