Creamy Cottage Cheese Pasta (Printable)

Luscious pasta with creamy cottage cheese blend and Parmesan for a healthy, flavorful twist.

# Ingredient list:

→ 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 (or 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
12 - Crushed red pepper flakes (optional)

# Cooking steps:

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 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 completely smooth and creamy.
03 - Pour the sauce into a large skillet over low heat. Warm gently, stirring, until just heated through. Add reserved pasta water or additional milk as needed to achieve desired consistency.
04 - Add the drained pasta to the skillet and toss to coat evenly in the sauce. Add additional pasta water as needed for a silky finish.
05 - Divide pasta between bowls. Garnish with torn fresh basil, extra Parmesan, and red pepper flakes if desired. Serve immediately.

# Expert advice:

01 -
  • Tastes like restaurant pasta but comes together faster than ordering delivery.
  • Your body will thank you with all that protein, but honestly you'll just care that it's delicious.
  • One blender, one skillet, and practically nothing to clean up.
02 -
  • Cottage cheese needs to be blended completely smooth or you'll end up with a texture that feels grainy instead of creamy—this is non-negotiable.
  • Don't let the sauce get too hot or sit too long off the heat before eating, or the proteins in the cottage cheese can separate and look curdled; low and gentle is the way.
  • Save that pasta water before you drain—it's the difference between a sauce that clings and one that slides right off.
03 -
  • Use full-fat cottage cheese if you can find it; the richness makes a noticeable difference and honestly tastes better.
  • Keep your heat low when warming the sauce—high heat can cause the proteins to break down and look separated instead of creamy and smooth.
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