Creamy Cottage Cheese Pasta (Print Version)

Wholesome pasta with a velvety cottage cheese sauce and fresh vegetables for a nutritious 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 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 Make:

01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
02 - Combine cottage cheese, milk, Parmesan, garlic, olive oil, salt, pepper, and red pepper flakes in a blender or food processor. Blend until smooth and creamy.
03 - Return drained pasta to the pot over low heat. Pour in sauce and toss to coat, adding reserved pasta water gradually to achieve preferred consistency.
04 - Fold in spinach and cherry tomatoes if using. Cook for 1 to 2 minutes until spinach wilts and tomatoes soften slightly.
05 - Plate immediately, garnished with fresh basil leaves and additional Parmesan cheese.

# Expert Tips:

01 -
  • You get a restaurant-quality creamy sauce that's actually packed with 24g of protein per serving—no guilt required.
  • It comes together faster than you'd expect, making it perfect for nights when you're hungry now, not in 45 minutes.
  • The mild cottage cheese lets the garlic and Parmesan shine, creating something that feels fancy but tastes like home.
02 -
  • Blending really does matter—lumpy cottage cheese sauce tastes budget and feels gritty, but smooth sauce tastes like you've been trained in an Italian kitchen.
  • Pasta water isn't optional; it's what transforms a thick gloppy mixture into something that moves and flows like actual sauce.
  • Taste your blended sauce before it hits the pasta; it's your last chance to adjust seasoning without diluting it with pasta water.
03 -
  • If your blender isn't powerful, break the cottage cheese into smaller pieces before blending so it actually breaks down into something smooth.
  • The pasta cooking water temperature matters—use it warm so it doesn't shock the warm sauce and make it seize up or become grainy.
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