Pasta with No-Cook Tomato Sauce

Pasta night this weekend? This recipe is a quick and easy way to give you the best of Italy! It’s packed with nutrients and flavors that will surely entice your taste buds. Oh, did we mention its sauce is all-natural? Guess it’s time to ditch those canned tomatoes!

Course Main Course, Side Dish

Cuisine Italian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 536kcal

Equipment

blender

Ingredients

1 lb torchietto or other tubular/ spiral pasta some of my favorite gluten-free pasta options are: Jovial Fusilli, Tolerant Red Lentil Rotini. and Andean Dream Quinoa Fusilli.
4 cups fresh tomatoes
1/4 cup fresh basil leaves tightly packed
5 cloves garlic peeled
2 tbsp extra-virgin olive oil
1 tsp Kosher salt freshly ground
½ cup low-fat cottage cheese

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions.
Meanwhile, add fresh tomatoes, basil, garlic, olive oil, and a pinch or two of salt and pepper to a blender or food processor. Cover & blend for 30 seconds or until smooth. If the sauce is too thick, add a little bit of olive oil to thin out. Season with additional salt and pepper if necessary.
When the pasta is al dente, strain and return it to the pot. Pour the pasta sauce over and carefully mix just until they're well blended.
Transfer to serving plates. Then, top with a spoonful of low-fat cottage cheese and 1-3 leaves of basil in each plate.
Serve and enjoy!

Notes

For a more flavorful and hearty dish, cook the pasta in a low-fat and unsalted vegetable or chicken broth. Or, use ⅓ cup of this broth to thin out the sauce.
For a Keto-friendly version, replace the low-fat cottage cheese with ricotta cheese.
For the vegan version, replace the low-fat cottage cheese with silken tofu.
For Low Histamine Meal Plan, modify: remove tomatoes and replace cottage cheese with nutritional yeast (low histamine prohibits yeast but the strain is deactivated with nutritional yeast)

Nutrition