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Creamy Tomato Sauce: Lightened Up Version

Don't let the name fool you: Even though I may have called it a "lightened up version," this creamy tomato sauce for pasta DEFINITELY falls under the category of vegetarian comfort food! It's bound to be your new favorite.
Prep Time 5 mins
Course Main Course
Servings 4


  • Food processor or high-powered blender
  • Large pot for cooking pasta


  • 4 servings your favorite pasta I usually use 350 grams of rigatoni or fusilli
  • 2 cups marina sauce Choose your favorite
  • ½ cup cottage cheese
  • ¼ cup milk
  • 2 teaspoon garlic minced
  • 2 teaspoon balsamic vinegar
  • 2 teaspoon Italian seasoning
  • 4 oz Parmesan added on top of each pasta dish at the end


  • Cook your noodles according to package directions in salted water.
  • Add the cottage cheese, milk, marinara sauce, garlic, balsamic vinegar, and Italian seasoning to the food processor. Blend until you get the perfect creamy consistency you desire. You can add a touch of olive oil if you want, but it's not necessary.
  • Once your pasta is cooked and drained, add the creamy tomato sauce to the noodles, and mix well. Allow the heat of the noodles to heat the sauce.
  • Add one ounce of Parmesan on each of the four bowls of pasta, along with salt and pepper. Enjoy!


  • If you make the sauce ahead of time (it keeps in the fridge for about a week), reheat it in the microwave or on the stovetop before adding it to the pasta. 
Keyword comfort food, healthy, pasta, pasta sauce, sauce
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