Creamy Cottage Cheese Pasta (Print View)

A luscious protein-rich pasta with a silky cottage cheese and Parmesan sauce, ready in under 30 minutes.

# 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 (adjust 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)

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions 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 completely smooth and creamy.
03 - Pour the blended sauce into a large skillet over low heat. Warm gently, stirring continuously until just heated through; if the sauce is too thick, add reserved pasta water or additional milk to achieve desired consistency.
04 - Add drained pasta to the skillet. Toss well to coat evenly with the sauce, adding extra pasta water if needed for a silky texture.
05 - Divide pasta into serving bowls. Garnish with torn fresh basil, extra Parmesan, and red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, which means you can satisfy a serious craving on a weeknight without the stress.
  • The sauce is ridiculously creamy without heavy cream—cottage cheese does all the work and sneaks in serious protein.
  • It's one of those dishes that tastes like you spent hours cooking when really you just blended five ingredients.
02 -
  • Low heat is non-negotiable—high heat or even medium will make the cottage cheese separate and break, turning your silky sauce grainy and sad.
  • Don't skip reserving pasta water; it's the secret to making the sauce cling to the pasta instead of sliding off. The starch is your friend here.
  • Taste the sauce before adding pasta and adjust salt and pepper—once it mixes with pasta, it's harder to fix.
03 -
  • If you only have a food processor instead of a blender, it still works—just process longer and make sure there are no visible cottage cheese curds left.
  • Double the sauce recipe and freeze half in a container for a lazy weeknight when you want this but forgot to plan ahead.
  • Add a splash of lemon juice at the very end if the dish tastes flat; brightness can transform how creamy it feels.
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