Q1: Does the final dish taste like alcohol from the vodka?

No, not at all! The vodka is simmered for several minutes, which allows the alcohol content to cook off completely. What's left behind is a subtle, peppery, and slightly sweet flavor that beautifully enhances the fruity notes of the tomatoes. This is a dish that is perfectly safe and delicious for the whole family.

Q2: Can you really taste the cottage cheese in the sauce?

Absolutely not! That is the true magic of this healthy recipe hack. When you use a good blender, the cottage cheese curds are completely obliterated, and the result is a perfectly smooth, silky, and creamy sauce with a mild, tangy flavor that is very similar to a classic sauce made with heavy cream and mascarpone.

Q3: What is protein pasta, and do I have to use it for this recipe?

Protein pasta is a type of pasta that has a higher protein content than traditional semolina pasta. It is typically made from legumes like chickpeas (Banza is a popular brand), red lentils, or edamame. You absolutely do not have to use it. You can make this recipe with an equal amount of regular pasta, whole wheat pasta, or your favorite gluten-free pasta as well!

Q4: Why do you cook the tomato paste in the pan first?

This is a crucial flavor-building step! Raw tomato paste can have a slightly raw or metallic taste. By cooking it in the hot pan with the aromatics for a few minutes, you are essentially caramelizing it. This deepens its flavor, brings out its natural sweetness, and creates a much richer, more complex umami taste in your final sauce.

Q5: Can I make this sauce ahead of time?

Yes! The blended cottage cheese vodka sauce is perfect for making ahead. You can prepare the sauce completely (through Step 3 of the sauce instructions) and store it in an airtight jar or container in the refrigerator for up to 4 days . When you're ready for a super-fast dinner, just cook your pasta, gently reheat the sauce in a skillet, and then toss everything together.

The Best Creamy High-Protein Pasta Alla Vodka (Cottage Cheese!)

A lighter, high-protein take on the classic Pasta alla Vodka, this recipe features cooked chicken and uses blended cottage cheese in place of heavy cream. The creamy vodka sauce is built on a base of sautéed onions and garlic with a rich tomato paste flavor, deglazed with vodka. The blended cottage cheese is whisked in to create a smooth sauce, which is then tossed with cooked pasta, cubed chicken, fresh spinach, and cherry tomatoes for a complete one-pan meal.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4-6 servings 1x
Category: Main Course
Method: Sautéing, Simmering, Boiling
Cuisine: Italian-American

Ingredients

Scale

12 ounces Rotini or any type of pasta (Banza recommended for higher protein)
1/4 cup olive oil
1/2 cup chopped onion or 2 medium shallots
1 1/2 Tablespoons minced garlic
1/2 cup tomato paste
1/4 cup vodka (or 2 Tbsp white wine vinegar)
2/3 cup blended cottage cheese (whisked with 1/4 cup warm water)
2/3 cup grated parmesan
1 teaspoon red pepper flakes
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 cup loosely chopped spinach
1 cup halved grape tomatoes
1/4 cup chopped parsley or fresh basil, for garnish (optional)

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Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside.
While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the chopped onion or shallots and sauté for 3-4 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 2-3 minutes, allowing its flavor to deepen.
Pour in the vodka, whisk to combine, and let it simmer for 3-4 minutes until most of the liquid has cooked off.
Lower the heat. In a small bowl, whisk the blended cottage cheese with 1/4 cup of warm water to thin it out, then slowly mix it into the pan.
Add the parmesan cheese, red pepper flakes, salt, and pepper. Stir quickly to combine.
Let the sauce simmer for a couple of minutes. For a completely smooth sauce, you can use an immersion blender at this stage.
Stir in the cooked pasta, cooked chicken, chopped spinach, and halved tomatoes.
Continue to cook over low heat for 1-2 minutes, until the spinach has wilted and everything is heated through.
Remove from heat and serve immediately, garnished with fresh parsley or basil and more red pepper flakes if desired.

Notes

This recipe uses blended cottage cheese as a high-protein, lower-fat substitute for the heavy cream traditionally used in vodka sauce.
Cooking the tomato paste for a few minutes before adding liquid is a key step to caramelize it and enhance its flavor.
For an extra smooth sauce, an immersion blender can be used directly in the pan after the cottage cheese is added.

Nutrition

Serving Size: 1/4 of recipe
Calories: 600-700
Sugar: 10-15 g
Sodium: 900-1200 mg
Fat: 25-35 g
Saturated Fat: 8-12 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 8-12 g
Protein: 40-50 g
Cholesterol: 90-120 mg

Find it online: https://cookupjoy.com/high-protein-pasta-alla-vodka/