Creamy Cottage Cheese Pasta (Print Version)

Silky pasta tossed in a smooth cottage cheese sauce, enhanced with Parmesan and herbs for a savory finish.

# What You'll Need:

→ Pasta

01 - 6 oz dried pasta (penne, rigatoni, or spaghetti)

→ Sauce

02 - 7 oz cottage cheese (low-fat or full-fat)
03 - ¼ cup freshly grated Parmesan cheese
04 - 2 tbsp milk, more as needed
05 - 1 clove garlic, minced
06 - 1 tbsp extra virgin olive oil
07 - ½ tsp freshly ground black pepper
08 - ¼ tsp salt, or to taste
09 - ½ tsp dried Italian herbs (optional)

→ To Serve

10 - Fresh basil leaves, torn
11 - Extra grated Parmesan cheese
12 - Crushed red pepper flakes (optional)

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta.
02 - Combine cottage cheese, Parmesan, milk, garlic, olive oil, black pepper, salt, and Italian herbs (if using) in a blender or food processor. Blend until smooth and creamy.
03 - Pour the sauce into a large skillet over low heat. Warm gently while stirring until heated through. Adjust consistency by adding reserved pasta water or milk as needed.
04 - Add drained pasta to the skillet and toss to coat evenly with the sauce. Add additional pasta water if necessary for a silky texture.
05 - Divide the pasta between bowls. Garnish with torn basil leaves, extra Parmesan, and crushed red pepper flakes if desired. Serve immediately.

# Additional Tips::

01 -
  • It tastes decadent and creamy but has more protein than most pasta dishes you'd order out.
  • Ready in 25 minutes total, which means you can make dinner while your coffee is still warm.
  • Uses cottage cheese in a way that makes people ask what your secret ingredient is.
02 -
  • The texture of your sauce depends on how smooth you blend it—lumpy cottage cheese will create a grainy sauce, so commit to blending for a full minute until it's completely creamy.
  • The reserved pasta water is not optional; it's what transforms the sauce from thick to luxuriously silky, so scoop it out before draining.
03 -
  • Grate your Parmesan fresh and watch how differently it melts and blends compared to pre-shredded; the difference is real and worth the thirty seconds it takes.
  • Low heat when warming the sauce is non-negotiable—too much heat will cause it to split and become grainy instead of staying silky and smooth.
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