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Creamy cottage cheese pesto pasta bowls with spinach, cherry tomatoes, and chickpeas on a bright kitchen counter.

Cottage Cheese Pesto Pasta Bowls

These Cottage Cheese Pesto Pasta Bowls are creamy, filling, and practical for meal prep. Blended cottage cheese creates a smooth pesto sauce that coats short pasta beautifully, while spinach, tomatoes, and optional protein add-ins make each bowl flexible for lunch or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Italian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 12 ounces short pasta such as rotini, penne, shells, elbows, or bow ties
Cottage Cheese Pesto Sauce
  • 1 cup cottage cheese full-fat or low-fat; blend until smooth
  • 1/3 cup store-bought pesto taste before adding extra salt
  • 1/4 to 1/2 cup reserved pasta water use as needed to loosen the sauce
Bowl Add-Ins
  • 1 cup spinach fresh, or frozen spinach that has been thawed and drained
  • 1 cup cherry tomatoes halved
  • salt and black pepper to taste
  • lemon juice optional, for serving
Optional Protein Add-Ins
  • 1 cup canned chickpeas optional, drained and rinsed
  • 1 cup cooked shredded chicken optional
  • 1 can tuna optional, drained

Equipment

  • Blender or food processor
  • Large pot
  • Colander
  • Large mixing bowl
  • Measuring cups and spoons
  • Airtight meal prep containers

Method
 

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water.
  2. Add the cottage cheese, pesto, and 1/4 cup reserved pasta water to a blender or food processor.
  3. Blend until smooth. Add more pasta water a little at a time if the sauce is too thick.
  4. Drain the pasta and return it to the pot over very low heat, or place it in a large mixing bowl off the heat.
  5. Pour the cottage cheese pesto sauce over the pasta and stir gently until coated. Do not boil the sauce.
  6. Stir in the spinach. If using fresh spinach, let it wilt slightly from the warm pasta. If using frozen spinach, make sure it is thawed and drained first.
  7. Divide the pasta into 4 bowls or meal prep containers.
  8. Top with cherry tomatoes and your choice of chickpeas, chicken, or tuna if using.
  9. Season lightly with salt and black pepper. Add lemon juice if you want a brighter flavor.

Notes

Reserved pasta water helps the sauce become smoother and easier to toss with the pasta.
Do not boil the sauce after adding it to the pasta. High heat can make cottage cheese sauces separate.
If the sauce thickens after chilling, add a splash of water before reheating.
For better texture, store fresh tomatoes or cucumber separately and add them before serving.
Store leftovers in airtight containers in the refrigerator and use within 3 to 4 days.
Reheat gently on low heat or microwave in short intervals. Add a splash of water to loosen the sauce and avoid boiling.
Optional chickpeas, chicken, and tuna are not included in the estimated nutrition.