Creamy Roasted Tomato and Cottage Cheese Fusilli: A Simple Pasta Delight
Elevate your pasta nights with this Creamy Roasted Tomato and Cottage Cheese Fusilli. This dish balances freshness and comfort in every bite. Roasting cherry tomatoes and garlic transforms them into a sweet, flavour-packed base. Blended cottage cheese adds a luscious creaminess that’s naturally high in protein and light on calories.This easy-to-make pasta recipe is perfect for busy weeknights or whenever you crave a wholesome, satisfying meal with minimal fuss.
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Fresh, Wholesome Ingredients That Shine
This recipe celebrates simple, accessible ingredients that come together to create something truly delicious and nourishing:
- Cherry tomatoes: Roasting concentrates their sweetness and adds a smoky depth that brightens the dish.
- Garlic bulb: Roasting softens the garlic’s sharpness and imparts a mellow, caramelised flavour.
- Cottage cheese: A creamy, high-protein alternative to heavy cream or cheese sauces, it blends perfectly to create a velvety texture without overwhelming richness.
- Fusilli pasta: The spiral shape is ideal for holding onto the sauce, ensuring every forkful is packed with flavour.
- Fresh parsley: Adds a fresh, herbaceous note that balances the creamy sauce beautifully.
- Grated Parmesan: Optional but highly recommended for a salty, nutty finish.
How to Make Roasted Tomato and Cottage Cheese Fusilli
Scroll down for the full printable recipe with exact measurements.
Begin by arranging whole cherry tomatoes and a garlic bulb, with the top sliced off, in a baking dish. Drizzle generously with olive oil, season with salt and pepper, and roast until the tomatoes are tender and bursting, and the garlic is soft and golden.
Once roasted, transfer the tomatoes—removing them from the vine if needed—into a food processor. Squeeze out the soft roasted garlic cloves from their skins and add them along with the roasting juices and cottage cheese. Blend until smooth and creamy, then taste and adjust the seasoning with salt and pepper if necessary.
While the tomatoes roast, cook the fusilli pasta in plenty of salted boiling water until just al dente, following the packet instructions. Remember to reserve some of the pasta cooking water before draining.
Add the blended tomato and cottage cheese sauce to a large pan. Gradually stir in the reserved pasta water until the sauce reaches a silky consistency that coats the pasta well. Add the drained fusilli and chopped fresh parsley, then toss everything together until the creamy sauce evenly coats the pasta.
Serve the pasta topped with a generous sprinkle of grated Parmesan and extra parsley for a fresh burst of flavour and colour.
Scroll down for the full printable recipe with exact measurements.
Why This Pasta Dish Works
This recipe is a winner because it combines the natural sweetness of roasted tomatoes with the tangy creaminess of cottage cheese, creating a sauce that’s both light and indulgent. Unlike traditional cream sauces, this version is lower in fat but still packed with protein, making it a healthier alternative without sacrificing taste. The roasting process intensifies the flavour, making this dish feel special with minimal effort.
Roasted Tomato and Cottage Cheese Fusilli: Tips and Variations to Try
- Make it vegan: Substitute cottage cheese with a plant-based cream cheese or blended silken tofu, and omit Parmesan or replace with a vegan alternative.
- Add extra veggies: Roasted bell peppers pair beautifully with the creamy tomato sauce and add extra sweetness and colour.
- Spice it up: A pinch of chilli flakes or a drizzle of harissa oil adds a lovely warming kick.
- Herb swaps: Fresh basil or oregano can replace parsley for different flavour profiles.
- Use gluten-free pasta: To make the dish gluten-free, swap fusilli for your preferred gluten-free pasta brand.
- Make ahead: The sauce can be made in advance and stored in the fridge for up to 2 days, making dinner prep even quicker.
Perfect for Any Occasion
Whether you’re cooking for yourself, a family, or entertaining guests, this Creamy Roasted Tomato and Cottage Cheese Fusilli always satisfies. It’s a comforting meal bursting with vibrant flavours. It’s simple enough for a busy weekday but elegant enough to impress at a dinner party. Leftovers reheat well and can even be turned into a pasta bake topped with mozzarella for a different take.
Instagram Tutorial & More
Want to see this creamy pasta come together step by step? Head to our Instagram for a quick video tutorial where you can watch the tomatoes roast, the sauce blend, and the fusilli get perfectly coated.
Craving more delicious ideas? Don’t miss these comforting favourites:
- Roasted Pepper and Ricotta Pasta
- Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel
- Easy Creamy Roasted Pumpkin Orzo
Happy cooking,
Izabella
Description
This Roasted Tomato and Cottage Cheese Fusilli is the perfect weeknight pasta—creamy, satisfying, and effortlessly wholesome. Roasted cherry tomatoes and garlic bring rich, caramelised flavour, while blended cottage cheese creates a naturally creamy, high-protein sauce without the need for cream. Tossed with al dente fusilli and fresh parsley, it’s a simple yet flavour-packed dish that’s easy to make and endlessly comforting.
Ingredients
To Serve
Instructions
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Preheat the oven to 200°C/400F (fan). Place the cherry tomatoes and garlic bulb in a baking dish, drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes, or until the tomatoes are blistered and the garlic is soft.
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Remove the tomatoes from the vine (if needed) and transfer them to a food processor. Squeeze the roasted garlic cloves out of their skins and add them in, along with the roasting juices and cottage cheese. Blend until smooth and season to taste. Pour the sauce into a large pan.
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Meanwhile, cook the fusilli in salted boiling water according to the packet instructions. Reserve ½ cup of the pasta water before draining.
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Add the reserved pasta water to the sauce and stir to combine, adjusting the consistency if needed. Add the cooked pasta and chopped parsley, then toss until well coated.
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Serve garnished with grated Parmesan and a sprinkle of extra parsley.
Equipment
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Nutrition Facts
Servings: 2 ServingCalories:615.06kcalTotal Fat:15.34gSaturated Fat: 3.87gTrans Fat: 0gCholesterol:25.5mgSodium:512.88mgPotassium:1204.56mgTotal Carbohydrate:88.46gDietary Fiber: 7.23gSugars: 13.35gProtein:32.38gVitamin A: 286.8IUVitamin C: 81.94mgCalcium: 255.26mgIron: 4.2mgVitamin D: 0.15IUVitamin E: 2.78IUVitamin K: 516.32mcgThiamin: 0.28mgRiboflavin: 0.39mgNiacin: 3.64mgVitamin B6: 0.72mgFolate: 117.15mcgVitamin B12: 0.64mcgPhosphorus: 514.79mgMagnesium: 106.2mgZinc: 2.83mg
Note
- For a richer sauce, swap cottage cheese for ricotta or cream cheese.
- If you prefer a chunkier sauce, pulse the tomatoes and garlic less in the blender.
- Use gluten-free pasta if needed to make this dish gluten-free.
- Feel free to add a pinch of chili flakes for a subtle heat.
- Fresh basil can be substituted for parsley for a different flavour twist.
- Reserve extra pasta water to adjust sauce consistency as needed.
- Leftover sauce makes a great base for pizza or as a dip.
