Cottage Cheese Vodka Sauce (High-Protein & Creamy)

This easy and creamy Cottage Cheese Vodka Sauce recipe turns your favorite comfort food into a high-protein, feel-good dinner! Made with blended cottage cheese, tomato paste, and just a splash of vodka, it’s rich, flavorful, and weeknight-friendly—ready in under 20 minutes.

Let’s be real, how many times have you thought pasta was “off limits”? I used to be that way, too. As a nutrition coach for years, I’ve worked with so many people who carry the all-or-nothing mindset. They think they have to cut out their favorite meals or only “earn” them on cheat days.

I’ve been there. I remember making plain grilled chicken with sad steamed veggies, thinking that’s what eating healthy meant. But it doesn’t have to be that way.

This Cottage Cheese Vodka Sauce is my kind of balanced recipe. You get to enjoy a cozy pasta night without skimping on nutrition. By blending cottage cheese into the sauce, you're adding a creamy texture and a solid protein boost, without needing heavy cream. It’s a small tweak that makes a big impact, especially if you're trying to stay full and feel good after dinner.

If you are looking for more cottage cheese recipes, check out my Cottage Cheese Pizza Bowl, Cottage Cheese Mac and Cheese, or Cottage Cheese Alfredo.

Ingredients You'll Need

• Diced Tomatoes: A pantry staple that brings bright acidity and natural sweetness to balance the richness of the sauce. Fire-roasted varieties add a little smokiness, but any high-quality canned tomatoes work well here.
• Cottage Cheese: I recommend using Good Culture 4% full-fat cottage cheese for the creamiest results. It blends beautifully into the sauce, giving it that luscious texture without any dairy-heavy aftertaste. You can use low-fat cottage cheese if needed, but avoid fat-free; it just won’t give you the same richness or mouthfeel.
• Olive Oil: Adds depth and a subtle fruity flavor when used to sauté the onions and garlic. A good extra virgin olive oil makes a noticeable difference in taste and texture.
• Yellow Onion: Provides a sweet and mellow base flavor once cooked. It helps balance the acidity of the tomatoes and gives the sauce a more rounded finish.
• Garlic: Two cloves bring that classic aromatic warmth you want in any pasta sauce. It plays especially well with the richness of the cottage cheese and the boldness of the tomato paste.
• Sea Salt: Just a pinch is all you need to amplify the flavors in the sauce. Sea salt dissolves quickly and seasons evenly, making it ideal for sauces like this.
• Red Pepper Flakes: Brings a little background heat and keeps things interesting. Adjust to your spice preference—start small and taste as you go.
• Tomato Paste: This is the powerhouse of umami here. It intensifies the tomato flavor, adds richness, and helps thicken the sauce naturally.
• Vodka: A classic vodka sauce ingredient! My favorite is Grey Goose; it’s clean and smooth, which lets the tomato and cheese flavors shine. Most of the alcohol cooks off, leaving just that silky finish behind.
• Parmesan Cheese: Always grate it yourself! Freshly shredded Parm melts like a dream and adds nutty, salty depth. Skip the green bottle or pre-shredded bags—those versions are often dry and don’t blend well into warm sauces.
• Pasta: I love using real Italian-made pasta, which tends to be easier to digest and made with higher-quality ingredients. For a gluten-free option, Jovial is my go-to, and chickpea pasta works well too; it’s high in protein, has a great texture, and adds a little fiber boost. Choose a larger shape like penne or rigatoni so all that creamy sauce gets caught in the nooks and crannies.

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• No Vodka: No problem! You can swap the vodka for a splash of dry white wine, which still adds brightness and acidity to balance the flavors of the tomato and cheese. Or, just skip it altogether. The sauce will still be rich and flavorful. 
• Add Protein: If you're looking to round this out into a more balanced meal, toss in some smoked chicken, Dutch oven shredded chicken, or sautéed shrimp.
• Low-Carb Option: Swap the pasta for spaghetti squash or zucchini noodles if you're trying to keep carbs lighter. This sauce still shines when paired with veggies—it’s rich, flavorful, and satisfying without needing traditional pasta.
• Spicy Kick: Like things with a little more edge? Increase the amount of red pepper flakes or sprinkle in a pinch of cayenne. 

Nadia's Tips And Tricks

• Blend the cottage cheese with the tomatoes for the smoothest texture; this makes it completely undetectable.
• Use full-fat cottage cheese for the best flavor and creaminess.
• Let the vodka simmer long enough to reduce and cook off the alcohol, but still leave that signature silkiness.
• Don’t skip the tomato paste. It deepens the flavor and gives that restaurant-style richness.
• Reserve some pasta water. It’s the secret to adjusting the sauce consistency without watering down the flavor.

Serving Suggestions For Cottage Cheese Pasta Sauce

• Toppings: Sprinkle each bowl with freshly grated Parmesan, a drizzle of olive oil, or a few torn basil leaves for a bright, fresh finish. These little touches go a long way in making it feel restaurant-worthy at home.
• Protein Add-Ons: This sauce is rich and flavorful on its own, but if you want to boost the protein or stretch the meal, serve it with seared shrimp, smoked chicken, or Italian sausage. My go-to is pairing it with Smoked Boneless Chicken Thighs—the smoky flavor plays so well with the creamy tomato sauce.
• Salads: Bright, fresh salads balance the richness of the sauce beautifully. Try my Burrata Caprese Salad for a creamy, herb-filled option or go for the sweet and savory combo in my Grilled Peach and Burrata Salad; both are light, summery sides that round out this pasta dinner perfectly.
• Sides: A veggie-forward side helps keep the meal feeling balanced and nourishing. My Smoked Green Beans are a flavorful, hands-off option that cooks right on the smoker. If you’re roasting in the oven, try my Maple Roasted Brussels Sprouts with bacon; they’re sweet, savory, and crispy. Or for something elegant, Prosciutto-Wrapped Asparagus Bundles make an easy yet elevated side dish.
• Beverages: For wine, go with something crisp like a Sauvignon Blanc or Pinot Grigio to cut through the richness. Not drinking? A sparkling water with lemon is super refreshing alongside this dish.

Storage And Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Gently warm on the stovetop with a splash of water or broth to loosen the sauce.
• Freezing: You can freeze the sauce (without pasta) for up to 3 months. Thaw overnight in the fridge before reheating.