Creamy Cottage Cheese Pasta (Printable Version)

A luscious pasta featuring a smooth cottage cheese and Parmesan sauce with garlic and herbs.

# What You Need:

→ Pasta

01 - 6 oz dried pasta (penne, rigatoni, or spaghetti)

→ Sauce

02 - 7 oz cottage cheese (low-fat or full-fat)
03 - 1/4 cup freshly grated Parmesan cheese
04 - 2 tbsp milk
05 - 1 clove garlic, minced
06 - 1 tbsp extra virgin olive oil
07 - 1/2 tsp freshly ground black pepper
08 - 1/4 tsp salt (adjust to taste)
09 - 1/2 tsp dried Italian herbs (optional)

→ To Serve

10 - Fresh basil leaves, torn
11 - Extra grated Parmesan cheese
12 - Crushed red pepper flakes (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water then drain the pasta.
02 - Combine cottage cheese, Parmesan, milk, garlic, olive oil, black pepper, salt, and Italian herbs if using in a blender or food processor. Blend until smooth and creamy.
03 - Transfer sauce to a large skillet over low heat and warm gently, stirring frequently. Thin with reserved pasta water or additional milk if the sauce is too thick.
04 - Add drained pasta to the skillet and toss to coat evenly with the sauce. Adjust consistency with reserved pasta water as needed for a silky texture.
05 - Portion pasta into bowls and garnish with fresh basil, extra Parmesan, and red pepper flakes if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes indulgent and creamy without any heavy cream, which feels like a small victory on a busy night.
  • The protein content is genuinely impressive—your body actually feels satisfied, not just full.
  • It comes together in less time than ordering delivery, and you know exactly what went into your bowl.
02 -
  • The pasta water is not optional—it's the difference between sauce and glue, and it's what keeps everything feeling luxurious instead of heavy.
  • Don't overheat the sauce once it's blended, because too much heat can make cottage cheese separate and get grainy, which defeats the entire purpose.
  • Taste the seasoning before serving because cottage cheese is mild enough that you might need a pinch more salt than you'd expect.
03 -
  • If your blender feels like it's struggling, add an extra splash of milk and blend longer—patience here pays off with a smoother sauce.
  • Make the sauce while the pasta cooks, then warm everything together in the last few minutes to save time and keep flavors fresh.
  • Leftover sauce keeps in the fridge for three days and honestly tastes even better reheated gently with a splash of milk stirred in.
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