Cottage Cheese Pasta Sauce Recipe
This Cottage Cheese Pasta Sauce is a creamy, flavorful, and healthier alternative to traditional cream sauces, made by blending cottage cheese, milk, Parmesan, and garlic. It creates a smooth, thick sauce perfect for coating your favorite pasta dishes while keeping calories and fat in check.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about ½ cup sauce per serving) 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Sauce Ingredients
- 2 teaspoons Olive Oil or butter
- 1 ½ cup Cottage Cheese
- ¾ cup Skim Milk or half-half (note 1)
- ½ cup Parmesan Cheese, grated
- 6 Garlic Cloves
- 1 pinch Black Pepper, to taste
- 1 pinch Salt, to taste
- 2 tablespoons Cornstarch (note 2)
- 4 tablespoons Water
Pasta
- 8 ounces Cooked Pasta (spaghetti, fettuccine, or penne)
Instructions
- Cook Pasta: Prepare the pasta according to package instructions until al dente. Drain and set aside.
- Blend Sauce Base: In a high-speed blender or food processor, combine cottage cheese, skim milk, and grated Parmesan. Blend on high until the mixture is creamy, thick, and smooth. Set aside.
- Sauté Garlic: Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant but not browned.
- Add Blended Sauce: Pour the blended cottage cheese mixture into the saucepan and bring it to a gentle simmer, noting that the sauce will thin quickly. Reduce heat to low.
- Thicken Sauce: In a small bowl, whisk cornstarch with cold water until smooth. Slowly whisk this slurry into the warm sauce and cook, stirring constantly, until the sauce thickens to a creamy consistency.
- Combine Pasta and Sauce: Stir the cooked pasta into the sauce, cooking for an additional few minutes to warm through and allow the pasta to be thoroughly coated.
- Serve: Spoon pasta and sauce onto plates and garnish with freshly chopped parsley if desired.
Notes
- Note 1: You can substitute skim milk with unsweetened almond milk or soy milk for a dairy-free option.
- Note 2: Alternatively, use ½ teaspoon of guar gum instead of cornstarch. Sprinkle it over the hot sauce and whisk until it thickens without needing to mix with water.
- Storage: Refrigerate sauce up to 3 days in an airtight container. Rewarm with a splash of water to loosen if sauce thickens. Freeze up to one month, thawing in the refrigerator before use.
Keywords: cottage cheese pasta sauce, healthy pasta sauce, creamy pasta sauce, garlic pasta sauce, low fat sauce, vegetarian pasta sauce
Find it online: https://cookwithlea.com/cottage-cheese-pasta-sauce-recipe/
