Cottage Cheese Creamy Pasta (View Print Version)

Velvety cottage cheese sauce meets whole wheat pasta for a tasty, protein-rich meal.

# What You'll Need:

→ 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 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

# Method:

01 - Boil pasta in a large pot of salted water until al dente. Reserve 1/2 cup cooking water, then drain.
02 - Blend cottage cheese, milk, Parmesan, garlic, olive oil, salt, pepper, and red pepper flakes until smooth and creamy.
03 - Return pasta to pot over low heat. Stir in sauce, adding reserved pasta water gradually until desired consistency is reached.
04 - Fold in spinach and cherry tomatoes if using, cooking for 1–2 minutes until spinach wilts and tomatoes soften slightly.
05 - Plate immediately. Garnish with fresh basil leaves and extra Parmesan cheese.

# Expert Advice:

01 -
  • Your muscles actually thank you for eating it, with 24 grams of protein per serving hiding in something that tastes like comfort food.
  • The whole thing comes together in 25 minutes flat, making it perfect for those nights when you're hungry but your energy for cooking is running on fumes.
  • Cottage cheese becomes this velvety, luxurious sauce when blended, proving that humble ingredients can surprise you.
02 -
  • Do not skip the blending step or try to use cottage cheese straight from the container, you'll end up with a grainy mess that no amount of stirring will fix.
  • Reserve that pasta water before you drain, it's liquid gold for adjusting the sauce consistency and helping it cling to each noodle.
  • Taste the blended sauce before it touches the pasta, because cottage cheese can be salty depending on the brand and you want control over that.
03 -
  • The pasta water is your secret weapon for sauce consistency, add it in small amounts until the sauce coats the pasta without being wet.
  • Serve this immediately while the sauce is still glossy and hot, because cottage cheese sauce is best enjoyed within minutes of coming together.
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