Creamy Veggie Pasta Recipe

This Creamy Veggie Pasta proves that sauce made by blending cottage cheese and marinara has gone viral on social media for good reason. It’s actually really great! High in protein and satisfyingly creamy.

“I made this tonight and it was delicious! I ended up doubling the recipe and using a bag of frozen vegetables (broccoli, cauliflower, & carrots) as that was all I had on hand. Turned out great, love a good meatless Monday meal!”

—Meghan

This Veggie Pasta with Cottage Cheese Pasta Sauce Will Become A Go-To!

Here in the Midwest, we know a little something about cottage cheese. Sure, it’s great as a side dish, but even better as an ingredient. My family has been making lasagna with cottage cheese for generations.

So when I saw a quick clip of the viral Tik Tok trend of blending marinara and cottage cheese into a smooth, creamy sauce, I instantly knew I had to try it (which is saying something, because I ignore almost all Tik Tok trends).

But I would only ever share it with you if it indeed was delicious, and I’m happy to report that it is. I made a few tweaks to make it my own, and it’s so good that this Creamy Veggie Pasta recipe should also be handed down to future generations.

What is Veggie Pasta?

Veggie pasta is a delicious, plant-forward dish that combines tender pasta, a variety of fresh vegetables, and a creamy tomato sauce. It’s great as a standalone meal or as a tasty side dish, and it’s a crowd-pleaser for vegetarians and pasta lovers alike.

Veggie Pasta Ingredients

• cottage cheese – gets blended with marinara to create a creamy, protein-rich sauce without using heavy cream or half and half.
• marinara sauce – a jarred sauce is great for this vegetable pasta recipe. I recommend Rao’s, but any brand that you like is good!
• Parmesan cheese – this is also blended into the sauce for added creaminess and saltiness.
• pasta – any shape of pasta works here! I like small shapes like shells, which are perfect vehicles to carry the sauce and veggies in each bite.
• broccoli – adds lots of fiber and a toothsome texture.
• onion – adds a mild sweetness and depth of flavor.
• mushrooms – contribute a meaty texture to this meat-free dish.
• carrots – add a natural sweetness and pop of color.
• frozen corn – bulks up the pasta with a touch of sweetness.
• garlic – adds a layer of savory flavor to this veggie pasta with cottage cheese pasta sauce.
• olive oil – for sauteeing the veggies.
• Italian seasoning, red pepper flakes, salt and pepper – the seasonings that will enhance all the flavors and bring them together into a cohesive dish.

How to Make Veggie Pasta

1. BLEND. Put the cottage cheese, marinara and Parmesan cheese in a blender and blend until smooth.

2. BOIL. Heat a large pot of salted water to boiling and cook the pasta. Add the broccoli during the last minute of the pasta cooking time. Reserve some pasta cooking water before you add the broccoli. Drain everything and set aside.

3. SAUTE. Cook the onion in a bit of oil, then add the garlic and mushrooms and cook until the mushrooms are browned. Stir in the carrots, Italian seasoning, salt, black pepper and red pepper flakes.

4. THIN SAUCE. Add a cup of the pasta cooking water to the blender with the sauce and blend until combined to thin out the sauce.

5. TOSS. Add the corn, cooked pasta and broccoli, and the sauce to the skillet and cook until everything is warmed through, while tossing together. Taste for seasoning and add additional salt if necessary.

6. SERVE. Serve the pasta garnished with additional Parmesan cheese.

Veggie Pasta With Cottage Cheese Pasta Sauce Variations

• PROTEIN BOOST – Add cooked chicken, shrimp or chickpeas for added protein.
• WHOLE GRAIN – Use whole wheat pasta or a legume-based pasta for added fiber and protein.
• SEASONAL – Swap out vegetables based on the season, like using asparagus or spinach in the spring, zucchini or bell pepper in the summer, and butternut squash in the fall.

How To Serve This Veggie Pasta with Cottage Cheese Pasta Sauce

Truly, this is a whole, satisfying meal all in one dish. You don’t need a vegetable side dish, because there are so many veggies in the pasta itself.

Serve this veggie pasta recipe with our homemade garlic bread recipe or easy yeast rolls for mopping up any extra sauce.

How To Store This Pasta Veggie Recipe

If you have leftovers, transfer them to a storage container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.

I do not suggest freezing this dish, as the cream sauce will have a compromised texture when thawed and reheated.

Gently reheat this veggie pasta recipe on your stovetop over medium-low heat, with a splash of water or milk added to revive the sauce.

You can also reheat this vegetable pasta recipe in the microwave at 50% power, stirring every minute until heated through.