Cottage Cheese Creamy Pasta (Printable)

Protein-packed pasta with creamy cottage cheese sauce, spinach, and cherry tomatoes for a nutritious meal.

# Components:

→ Pasta

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

→ 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

# Method:

01 - Boil pasta in 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 optional red pepper flakes until smooth and creamy.
03 - Return pasta to pot on low heat. Add sauce and toss, adding reserved pasta water gradually to achieve desired consistency.
04 - Stir in spinach and cherry tomatoes if using, cooking 1–2 minutes until spinach wilts and tomatoes soften.
05 - Plate immediately and garnish with fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, making weeknight dinners feel less like a chore and more like self-care.
  • The sauce is naturally creamy without heavy cream, so you get restaurant-quality comfort food that actually fits your protein goals.
02 -
  • The blending step is non-negotiable; any lumps or incompletely processed cottage cheese will ruin the silky texture you're aiming for.
  • Don't over-add the pasta water; start conservatively and build up, because you can always add more but you can't take it back once it's too loose.
03 -
  • Taste the cottage cheese before blending; if it has any off flavors, no amount of garlic will fix it, so trust your palate.
  • Warm your serving bowls slightly before plating so the sauce stays creamy longer instead of stiffening as it cools.
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