Introduction

This Cottage Cheese Pasta Sauce is a creamy, flavorful alternative to traditional white sauces. Made with blended cottage cheese, garlic, and Parmesan, it’s simple to prepare and brings a rich texture to your favorite pasta dishes.

A close-up of a black frying pan filled with yellow cooked spaghetti topped with a creamy white sauce, sprinkled with small green parsley leaves. A woman's hand with red nail polish is stirring the pasta with a wooden spoon, lifting some sauce on the left side of the pan. The background shows a white marbled surface with some green herbs and a red checkered cloth blurred out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons Olive Oil or butter
1 ½ cup Cottage Cheese
¾ cup Skim Milk or half-half
½ cup Parmesan Cheese, grated
6 Garlic Cloves
1 pinch Black Pepper, to taste
1 pinch Salt, to taste
2 tablespoons Cornstarch
4 tablespoons Water
8 ounces Cooked Pasta (spaghetti, fettuccine, or penne)

Instructions

Step 1: Cook the pasta according to the package instructions until al dente. Drain and set aside.
Step 2: In a high-speed blender or food processor, add the cottage cheese, skim milk, and Parmesan. Blend on high until the mixture is creamy, thick, and smooth. Set aside.
Step 3: Heat the olive oil in a medium saucepan over medium heat. Sauté the garlic cloves until fragrant, about 30 seconds to 1 minute.
Step 4: Pour the blended cottage cheese mixture into the saucepan and bring to a gentle simmer. The sauce will thin out quickly; this is normal. Reduce heat to low.
Step 5: In a small bowl, whisk the cornstarch with cold water until smooth. Stir this mixture into the warm sauce and cook, stirring frequently, until the sauce thickens.
Step 6: Add the cooked pasta to the sauce and cook for a few minutes, stirring gently, until the pasta is heated through and coated with the sauce.
Step 7: Serve immediately, garnished with freshly chopped parsley if desired.

Tips & Variations

Use full-fat cottage cheese for a richer sauce, or low-fat to reduce calories.
Substitute skim milk with unsweetened almond milk or soy milk for a dairy-free option.
Instead of cornstarch, try ½ teaspoon of guar gum sprinkled directly over the sauce and whisked in to thicken.
Add fresh herbs like basil or oregano for extra flavor.
For a spicier kick, include a pinch of crushed red pepper flakes in the garlic sauté step.

Storage

Store the sauce for up to 3 days in an airtight container in the refrigerator. Note that the sauce will thicken when chilled; rewarm it gently with a splash of water to loosen the consistency. You can freeze the sauce for up to one month—thaw it overnight in the refrigerator before reheating.

How to Serve

A close-up view of a skillet filled with golden yellow spaghetti pasta, partially covered with a creamy white sauce that looks smooth and thick. Small green parsley leaves are scattered over the sauce and pasta, adding a fresh touch. A woman's hand with red nail polish is holding a wooden spoon, stirring the sauce and pasta together at the edge of the skillet. The skillet's interior is black with some white spots, creating a subtle contrast. The background features a white marbled texture and a red checkered cloth can be partially seen behind the skillet. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta with this sauce?

Yes, this sauce works well with various pasta shapes like spaghetti, fettuccine, penne, or any pasta you prefer.

Is this sauce suitable for lactose-intolerant individuals?

Traditional cottage cheese contains lactose, but using lactose-free milk alternatives and lactose-free cheeses can make this sauce more tolerable. Always check ingredient labels if lactose sensitivity is a concern.