High Protein Cottage Cheese Pasta You Will Actually Want to Make Again
This high protein pasta with cottage cheese sauce is creamy, satisfying, and comes together on a weeknight faster than you would expect. It is the kind of recipe that sounds surprising until you try it and then you make it on repeat.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Cook the Pasta
Bring a large pot of well salted water to a boil. Cook the pasta according to package directions until just al dente. Before draining, scoop out at least one cup of pasta water and set it aside. Drain the pasta and set it aside too.
Blend the Cottage Cheese
While the pasta is cooking, add the cottage cheese to a blender or food processor. Blend on high for about 60 seconds until completely smooth with no lumps at all. This step is important so do not rush it.
Cook the Garlic
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 to 2 minutes, stirring frequently, until it is fragrant and just turning golden. Keep an eye on it as it can burn quickly.
Build the Sauce
Pour the blended cottage cheese into the skillet with the garlic. Add the grated parmesan and black pepper. Stir everything together over medium low heat. Add about a quarter cup of the reserved pasta water and stir until the sauce is smooth and creamy. Add more pasta water a little at a time if needed to loosen the sauce to your liking.
Combine and Serve
Add the drained pasta to the skillet and toss well until every piece is coated in the sauce. Taste and adjust salt and pepper as needed, keeping in mind the parmesan and cottage cheese are already salty. Serve immediately with fresh basil or parsley on top and an extra sprinkle of parmesan if you like.
Frequently asked questions
Can I taste the cottage cheese in the finished sauce?
Honestly, not really. Once it is blended and mixed with garlic and parmesan, the flavour blends right into the background. I have served this to people who are suspicious of cottage cheese and they had no idea it was in there.
What kind of blender should I use?
A regular countertop blender or a high speed personal blender both work perfectly well. A food processor also does the job. The key is just making sure you blend long enough to get a really smooth result with no lumps.
Is this recipe good for meal prep?
It works reasonably well. I would suggest cooking the pasta slightly under al dente if you plan to prep it ahead, since it will soften a little more when you reheat it. Keep the sauce and pasta together in one container and add that splash of liquid when you warm it back up.
Can I use low fat or fat free cottage cheese?
You can, and the recipe will still work. The sauce will be a bit thinner and slightly less rich in flavour. If that is what you have, go for it and just be a little more careful with how much pasta water you add so it does not get too loose.
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