Creamy Cottage Cheese Pasta (Print)

Silky cottage cheese blend coats pasta, creating a creamy, protein-packed dish with fresh basil garnish.

# Components:

→ Pasta

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

→ Sauce

02 - 7 ounces cottage cheese (low-fat or full-fat)
03 - 1/4 cup freshly grated Parmesan cheese
04 - 2 tablespoons milk (adjust as needed)
05 - 1 clove garlic, minced
06 - 1 tablespoon extra virgin olive oil
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt (or to taste)
09 - 1/2 teaspoon 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 the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain.
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 continuously until just heated through. Add reserved pasta water or more milk if the sauce is too thick.
04 - Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Adjust consistency with additional pasta water if needed.
05 - Divide into bowls and garnish with torn fresh basil, extra Parmesan, and crushed red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant-quality Alfredo but with twice the protein and a fraction of the calories.
  • The entire dish comes together in 25 minutes, making it perfect for weeknight dinners when you're starving and impatient.
  • One bowl keeps you satisfied for hours—no afternoon slump or sudden snack cravings.
02 -
  • Never use hot cottage cheese straight from a can or warm package; room temperature or cold cottage cheese blends much more smoothly and creates a better texture.
  • The pasta water is magic—it's starchy and emulsifies with the sauce, making everything creamier. Start with a little, add more as needed, and taste as you go.
  • If your sauce breaks or looks grainy, whisk in a splash of cold milk away from heat, then warm it gently again on the stove.
03 -
  • Make a double batch of sauce and freeze it in ice cube trays; you'll have emergency creamy pasta ready whenever you need it.
  • If you're cooking for one, this recipe halves perfectly and uses a smaller skillet, so you're not left with a huge pot of sauce.
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