Creamy Cottage Cheese Pasta Sauce

A quick, high-protein white pasta sauce made by blending cottage cheese with garlic and parmesan. Ready in 10 minutes and perfect for weeknight dinners.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

1.5 cups cottage cheese 2% milkfat recommended, full fat for richer sauce
2 cloves garlic fresh, not jarred
0.33 cup parmesan cheese freshly grated from block
0.5 tsp salt
0.5 tsp black pepper
0.25 tsp red pepper flakes
0.5 cup pasta water reserved before draining pasta

Equipment

High-speed blender or food processor
Medium saucepan or skillet
Large pot for boiling pasta

Method

Add cottage cheese, garlic, parmesan, salt, black pepper, and red pepper flakes to a food processor or high-speed blender.
Blend until completely smooth and creamy, scraping down the sides as needed. Continue blending if the mixture still looks grainy.
Pour in the reserved pasta water and blend again until silky and well combined.
Transfer the sauce to a pan over medium-low heat. Stir frequently and warm gently for 3 to 4 minutes. Do not use high heat.
Add cooked pasta and toss until fully coated. Fold in steamed veggies if desired and serve immediately.

Notes

Use 2% or full fat cottage cheese for the creamiest results. Do not skip the pasta water as it emulsifies the sauce to the perfect consistency. Store blended sauce without pasta water in an airtight jar in the fridge for up to 1 week. Reheat gently on the stovetop over medium-low heat with a splash of pasta water.