Cottage Cheese Creamy Pasta (Print)

A protein-packed pasta featuring a smooth cottage cheese sauce with optional spinach and tomatoes.

# What you'll need:

→ Pasta

01 - 12 oz whole wheat or regular pasta (penne, fusilli, or choice)

→ Creamy Cottage Cheese Sauce

02 - 1 1/2 cups low-fat cottage cheese
03 - 1/2 cup milk (dairy or unsweetened plant-based)
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic
06 - 2 tbsp extra-virgin olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - Pinch of red pepper flakes (optional)

→ Vegetables (optional)

10 - 2 cups baby spinach, roughly chopped
11 - 1/2 cup cherry tomatoes, halved

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# Directions:

01 - Boil pasta in a large pot of salted water until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Blend cottage cheese, milk, Parmesan, garlic, olive oil, salt, pepper, and red pepper flakes until smooth and creamy.
03 - Return pasta to pot over low heat, add sauce, and toss to coat, adding reserved pasta water gradually until sauce consistency is desired.
04 - Stir in spinach and cherry tomatoes if using, cooking 1–2 minutes until spinach wilts and tomatoes soften.
05 - Plate immediately, garnishing with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in 25 minutes but feels like you've spent real time in the kitchen.
  • High protein without the heaviness—you'll feel satisfied for hours, not sluggish after eating.
  • The sauce is naturally creamy from blended cottage cheese, so no heavy cream needed.
02 -
  • Don't skip blending the cottage cheese until it's completely smooth—I learned this the hard way when I tried to save time with a quick pulse and ended up with a gritty sauce that no amount of pasta water could fix.
  • Save the pasta water before draining; this starchy liquid is what transforms a separated, broken sauce into something silky and luxurious that hugs every strand of pasta.
03 -
  • Room temperature cottage cheese blends much more smoothly than cold straight from the fridge, so let it sit out for a few minutes before blending if you remember.
  • If your blender struggles with thick ingredients, add the milk first, then layer in the cottage cheese and other ingredients—the liquid helps everything move around and blend evenly.
Go back