Creamy Cottage Cheese Pasta
This lighter, protein-packed take on creamy pasta swaps heavy cream for blended cottage cheese, giving you a silky, satisfying sauce with fewer calories. Ready in about 15 minutes, it’s perfect for busy weeknights and pairs well with herbs, veggies, or your favorite protein.
Equipment
- large pot
- colander
- blender or food processor
- measuring cups and spoons
- wooden spoon or tongs
Ingredients
- 8 oz penne pasta (or similar)
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic
- 2 tbsp olive oil
- salt and black pepper, to taste
- 1/4 cup reserved pasta water (add as needed)
- fresh basil, for garnish
Instructions
- Cook pasta in generously salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
- In a blender or food processor, blend cottage cheese, Parmesan, garlic, olive oil, salt, and pepper until completely smooth.
- Return drained pasta to the pot, pour in the sauce, and toss gently to coat.
- Add reserved pasta water a little at a time until the sauce is silky and clings to the pasta.
- Garnish with fresh basil and a crack of black pepper. Serve immediately.
Notes
For extra depth, blend in a squeeze of lemon or a pinch of chili flakes. Stir in add-ins like spinach, roasted peppers, or sautéed mushrooms after tossing the pasta with the sauce. Storage: refrigerate within 2 hours in an airtight container for 3–4 days. Reheat gently on the stovetop with a splash of milk or pasta water, or microwave in 30-second bursts, stirring between intervals.
Nutrition
Calories: 356kcalCarbohydrates: 45gProtein: 17gFat: 12gSaturated Fat: 3.6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 5.5gCholesterol: 18mgSodium: 370mgPotassium: 230mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 190mgIron: 2mg