Cottage Cheese Creamy Pasta (Printable)

Velvety pasta with cottage cheese sauce offering a protein-rich and comforting meal option.

# Ingredient List:

→ Pasta

01 - 12 oz whole wheat or regular pasta (penne, fusilli, or choice)

→ Creamy Cottage Cheese Sauce

02 - 1 1/2 cups low-fat cottage cheese
03 - 1/2 cup milk (dairy or unsweetened plant-based)
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic
06 - 2 tbsp extra-virgin olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - Pinch of red pepper flakes (optional)

→ Vegetables (optional)

10 - 2 cups baby spinach, roughly chopped
11 - 1/2 cup cherry tomatoes, halved

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# How-To Steps:

01 - Boil pasta in a large pot of salted water until al dente, following package directions. Reserve 1/2 cup pasta cooking water, then drain pasta.
02 - Blend cottage cheese, milk, Parmesan, garlic, olive oil, salt, black pepper, and red pepper flakes (if using) until completely smooth and creamy.
03 - Return drained pasta to pot over low heat. Add sauce and toss to coat evenly, incorporating reserved pasta water gradually to reach desired consistency.
04 - Stir in spinach and cherry tomatoes if desired. Cook 1 to 2 minutes until spinach wilts and tomatoes soften slightly.
05 - Plate immediately and garnish with fresh basil leaves and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It delivers a full day's worth of protein in one bowl without tasting remotely like health food.
  • The sauce comes together in a blender while your pasta water boils, so you're never standing around waiting.
  • It feels indulgent and creamy, but your body knows exactly what it's getting.
02 -
  • Cottage cheese needs to blend for a full minute to lose any graininess—rushing this step is what makes people think they don't like it.
  • Don't skip saving pasta water; it's what turns a thick paste into luxurious sauce, and the starch helps everything cling together.
03 -
  • If your blender struggles with cold cottage cheese, let it sit on the counter for ten minutes first—a slightly warm mixture blends smoother and faster.
  • The reserved pasta water is non-negotiable; it's starch-rich and creates a clingy, silky sauce that milk alone simply cannot achieve.
Return