Creamy Cottage Cheese Pasta (Printable)

A creamy pasta featuring cottage cheese sauce with Parmesan, garlic, and Italian herbs for a hearty meal.

# What You'll Need:

→ 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
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
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)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - In a blender or food processor, combine cottage cheese, Parmesan, milk, minced garlic, olive oil, black pepper, salt, and dried Italian herbs if using. Blend until completely smooth and creamy.
03 - Pour the sauce into a large skillet over low heat. Warm gently while stirring until just heated through. If the sauce is too thick, add reserved pasta water or additional milk to achieve desired consistency.
04 - Add the drained pasta to the skillet. Toss well to coat evenly with the sauce. Adjust texture with more pasta water if needed for a silky finish.
05 - Divide the pasta between two bowls. Garnish with fresh torn basil, extra Parmesan, and crushed red pepper flakes as desired. Serve immediately.

# Expert Hints:

01 -
  • It tastes like you spent way more time than you actually did, which feels like cheating in the best way.
  • The protein sneaks up on you—27 grams per bowl without tasting like a health food.
  • Once you nail it, you can make it faster than ordering delivery.
  • It's flexible enough to throw in whatever you have hanging around your fridge.
02 -
  • Don't skip blending—it's the difference between creamy sauce and gritty disappointment. A blender works better than a food processor, but either one works if you commit to it.
  • Save that pasta water before you drain; it's the secret to getting the sauce just right, and you can't get it back once it's gone.
  • Low heat is your friend here—high heat will break the sauce and make it look separated and sad, which is fixable but frustrating.
03 -
  • Warm your bowls before serving—it keeps the sauce at its creamiest for those extra few minutes while you eat.
  • Freshly grated Parmesan melts into the sauce instead of sitting on top in clumps, so it matters enough to take thirty seconds to grate it yourself.
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