Pasta with cottage cheese sauce

5 from 3 votes

Pasta with cottage cheese sauce

Creamy, cozy, and secretly packed with protein—this alfredo with cottage cheese is about to be your new weeknight obsession. If you’ve been curious about pasta with cottage cheese sauce, this is the version that actually delivers: silky, rich, and shockingly good (no weird texture, promise). It’s the kind of simple upgrade that turns a basic bowl of pasta into something you’ll crave on repeat.

Prep Time10

Cook Time10

Course: Main Course

Cuisine: American

Servings:

Calories: 337kcal

Author: Lauren Lane

Ingredients

10 oz dry pasta a bit over half a standard box
⅓ cup reserved pasta water
1 tablespoon olive oil
2 cups cottage cheese 4% for creamiest texture
½ cup grated parmesan cheese
½ teaspoon of garlic powder or one clove of garlic
½ teaspoon salt
½ teaspoon black pepper
Pinch of nutmeg
¼ cup fresh parsley chopped (optional)

Instructions

Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions.
👉 Reserve ⅓ cup pasta water, then drain.
In a blender or food processor, combine olive oil, cottage cheese, parmesan, garlic, salt, pepper, and a pinch of nutmeg.
Blend until completely smooth.
Loosen the sauce: Add reserved pasta water a little at a time and blend again until silky and pourable.
Warm gently- do NOT boil, the sauce may break
Add cooked pasta and toss until evenly coated.
Add more pasta water or milk if needed for a creamy consistency. Taste- add more salt and pepper as needed.
Top with parsley and red pepper flakes, if desired.

Notes

Keep the heat low when warming the sauce—high heat can cause the cottage cheese to curdle and separate. For best results, take the pan off the heat completely before adding the sauce, then toss gently until smooth and creamy.
If the sauce is too thick, add a few tablespoons of milk.
Add cooked broccoli or spinach to the sauce.
Top with chicken or shrimp for added protein.

Nutrition