Creamy Cottage Cheese Pasta

# 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 - ¼ cup freshly grated Parmesan cheese

04 - 2 tablespoons milk

05 - 1 clove garlic, minced

06 - 1 tablespoon extra virgin olive oil

07 - ½ teaspoon freshly ground black pepper

08 - ¼ teaspoon salt, or to taste

09 - ½ teaspoon dried Italian herbs (optional)

→ To Serve

10 - Fresh basil leaves, torn

11 - Extra grated Parmesan cheese

12 - Crushed red pepper flakes (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain 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 completely smooth and creamy.

03 - Pour sauce into a large skillet over low heat. Warm gently, stirring until heated through. Add reserved pasta water or additional milk as needed to achieve desired consistency.

04 - Add drained pasta to skillet and toss to coat evenly with sauce. Adjust with additional pasta water as necessary for a silky texture.

05 - Divide pasta between bowls. Garnish with torn basil leaves, extra Parmesan, and optional crushed red pepper flakes. Serve immediately.

# Expert Advice:

01 -

It tastes indulgent and creamy while actually delivering serious protein in every bite.
The whole thing comes together faster than ordering takeout, with minimal cleanup.
No heavy cream needed—just a blender and some cottage cheese turns into pure comfort.

02 -

Never blend cottage cheese without enough liquid—it needs that milk to go smooth, otherwise you're stuck with a grainy mess.
Low heat on the sauce is non-negotiable; high heat will cause it to separate and become watery instead of creamy.

03 -