Dinner

Sun-Dried Tomato Cottage Cheese Pasta Recipe

ByCleo Brixton January 7, 2026January 7, 2026

Introduction

This Sun-Dried Tomato Cottage Cheese pasta is a vibrant and creamy dish that combines the tangy sweetness of sun-dried tomatoes with the rich texture of cottage cheese. It’s quick to prepare and makes a delicious meal perfect for busy weeknights or casual gatherings.

A white plate holds a creamy pasta dish with one main layer of penne pasta coated in a thick, light orange sauce with small red pieces of sun-dried tomatoes spread throughout. On top, there is a scattering of chopped fresh basil leaves in green and a small amount of grated white cheese creating a contrast with the sauce. The pasta and sauce spread evenly across the plate, with the basil and cheese mostly crowded near the center. The surface beneath the plate has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sun-dried tomatoes (packed in oil, drained or rehydrated if dry)
1 cup cottage cheese
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
14 ounces dried pasta (penne, fusilli, or spaghetti)
2 tablespoons fresh basil, chopped
Additional grated Parmesan cheese for serving

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.
Step 2: In a blender or food processor, combine the sun-dried tomatoes, cottage cheese, olive oil, garlic, Parmesan cheese, salt, black pepper, and crushed red pepper flakes if using. Blend until the sauce is smooth and creamy.
Step 3: Taste the sauce and adjust the seasoning if needed with more salt or pepper.
Step 4: Return the drained pasta to the pot. Pour the sauce over the pasta and toss gently to coat evenly. Gradually add the reserved pasta water a little at a time until the sauce reaches your preferred consistency.
Step 5: Serve immediately, garnished with freshly chopped basil and extra grated Parmesan cheese.

Tips & Variations

If you prefer a nuttier flavor, try adding a tablespoon of toasted pine nuts or walnuts to the sauce before blending.
For a dairy-free version, substitute the cottage cheese and Parmesan with vegan cheese alternatives.
Rehydrate dry sun-dried tomatoes in warm water for 15 minutes if you can’t find the oil-packed variety.
Add a handful of fresh spinach or arugula to the pasta for extra greens and color.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving if possible to prevent curdling of the cheese sauce.

How to Serve

A close-up view of a white plate filled with creamy penne pasta covered in a thick, light orange sauce with visible small red bits of sun-dried tomatoes mixed throughout. The pasta layer is fully coated with the smooth, rich sauce that looks velvety. On top, there are green fresh basil leaves chopped roughly, scattered evenly to add a pop of green color. There is also a light sprinkle of finely grated white cheese in the center, creating a slightly textured topping. The plate sits on a white marbled surface with natural light casting soft shadows. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this sauce works well with most dried pasta shapes such as penne, fusilli, spaghetti, or even farfalle. Choose your favorite or whatever you have on hand.