Pin It I stumbled onto this recipe during one of those exhausting evenings when takeout felt easier than cooking. The blender was already out from morning smoothies, and a container of cottage cheese sat in the fridge guiltily. Five minutes later, I was staring at the silkiest pasta sauce I'd ever made, wondering why nobody talks about this hack.
My sister stayed over last winter when she was training for a half marathon and needed serious recovery meals. I made this on Tuesday, and she demanded it again Wednesday and Thursday. Now she texts me every time she discovers someone who has not heard of blending cottage cheese into pasta sauce.
Ingredients
- 12 oz whole wheat or regular pasta: Penne catches the sauce best, but fusilli works beautifully too, and the shape matters less than cooking it properly
- 1 1/2 cups low-fat cottage cheese: This becomes the base of your sauce, so use a brand you actually like the taste of plain
- 1/2 cup milk: Dairy milk makes it richer, but unsweetened almond milk works if you need it lighter
- 1/4 cup grated Parmesan cheese: Freshly grated melts better than the pre-shredded stuff that refuses to dissolve
- 2 cloves garlic: Blend these raw, they mellow out perfectly in the sauce without needing sautéing
- 2 tbsp extra-virgin olive oil: This helps the sauce coat the pasta instead of sliding right off
- 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust, because cottage cheese brands vary wildly in sodium
- 2 cups baby spinach and 1/2 cup cherry tomatoes: These are optional but they make the dish feel complete and not just pasta with white sauce
Instructions
- Get your pasta going first:
- Drop that pasta into salted boiling water and cook it until it still has some bite, then save exactly half a cup of that starchy cooking water before draining
- Make the magic sauce:
- Toss the cottage cheese, milk, Parmesan, garlic, olive oil, salt, pepper, and red pepper flakes into your blender and run it until it is completely smooth
- Bring it all together:
- Pour the pasta back into its pot over low heat, dump in that sauce, and keep adding splashes of the reserved pasta water until it coats each piece beautifully
- Add the vegetables:
- Throw in the spinach and tomatoes, stir for just a minute until the spinach wilts and the tomatoes soften slightly, then get it into bowls
Pin It This recipe became my go-to when my friend Sarah had her appendix out and could not eat anything heavy. She swore it was the only thing that satisfied her hunger without making her feel gross, and now she makes it for her kids after sports practice.
Make It Your Own
I have added sautéed mushrooms when I needed something earthier, and tossed in frozen peas during the last minute of pasta cooking for color. The sauce handles mix-ins beautifully because it is so neutral and creamy.
When The Sauce Is Too Thick
Sometimes the blended sauce comes out thicker than expected, especially if your cottage cheese was very drained. Do not panic, just whisk in another tablespoon of milk until it loosens up, and remember it will thin out more when tossed with hot pasta and the pasta water.
Storage And Meal Prep
This actually keeps better than most creamy pasta dishes because the sauce does not separate as it cools. Pack it in airtight containers and it will last four days in the refrigerator, though I like to splash in a tiny bit of milk when reheating.
- Reheat on the stove with a splash of milk, never the microwave, which makes the sauce weirdly gummy
- The pasta will absorb more sauce overnight, so make extra sauce if you know you are eating this later in the week
- Freezing works but the texture changes slightly, so eat it within three months for the best experience
Pin It Sometimes the simplest recipes surprise us the most. This one started as desperation and became a regular rotation, proof that good food does not need to be complicated.
Recipe Questions & Answers
- → What type of pasta works best?
Whole wheat pasta like penne or fusilli holds the creamy sauce well, but regular pasta works fine too.
- → Can this dish be made dairy-free?
Using unsweetened plant-based milk with low-fat cottage cheese variation can reduce dairy, but cottage cheese itself contains dairy.
- → How is the creamy sauce prepared?
The sauce blends cottage cheese, milk, Parmesan, garlic, olive oil, salt, and pepper to a smooth consistency for coating pasta.
- → Are vegetables necessary in this dish?
Spinach and cherry tomatoes are optional but add freshness and nutrients, balancing the creamy texture.
- → What garnishes enhance the flavors?
Fresh basil leaves and extra grated Parmesan complement the dish with herbal and savory notes.