Cottage Cheese Creamy Pasta (Print View)

A creamy, protein-rich pasta dish featuring blended cottage cheese and fresh vegetables for a hearty 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

# Method:

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

# Expert Advice:

01 -
  • It comes together in about 25 minutes, which means weeknight dinner doesn't have to feel like a production.
  • One blender pitcher is all you need for a sauce that tastes like it took way more effort than it actually did.
  • You get a serious protein boost without feeling like you're eating "health food"—it just tastes creamy and comforting.
02 -
  • That pasta water is not optional; it's what gives you a silky sauce instead of a thick paste, so don't skip it or you'll be frustrated.
  • Blend the sauce until it's genuinely smooth with zero visible cottage cheese curds, or you'll end up with a texture that's grainy instead of creamy.
03 -
  • Save your pasta water before draining, and keep adding it in small amounts rather than dumping it all at once—you can always add more, but you can't take it out.
  • If you're making this for people who are picky about cottage cheese, don't tell them what's in the sauce until after they've tasted it and loved it.
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