Save I stumbled across this during a particularly uninspired grocery week when my fridge held nothing exciting but a tub of cottage cheese. The internet was going wild about blending it into pasta sauce, and I'll admit I was skeptical. But desperate times call for creamy measures, and honestly I've never looked back. Now it's the sauce I make when I want something velvety and satisfying without spending an hour at the stove.
Last Tuesday my roommate walked in mid-blend and made a face at the cottage cheese tub on the counter. Ten minutes later she was literally licking her plate and asking when I'd make it again. That's the kind of conversion rate that turns a random recipe into regular rotation.
Ingredients
- 180 g (6 oz) dried pasta like penne rigatoni or spaghetti I've found that shapes with ridges hold onto this sauce beautifully but honestly whatever pasta you have in your pantry will work perfectly
- 200 g (7 oz) cottage cheese low-fat or full-fat Don't overthink this one the blender does all the work and both versions yield silky results
- 30 g (¼ cup) freshly grated Parmesan cheese Fresh is non-negotiable here it melts into the sauce and adds that salty umami depth that makes everything taste restaurant quality
- 2 tbsp milk or more as needed This is your consistency adjuster add it gradually until the sauce coats the back of a spoon
- 1 clove garlic minced Fresh garlic gives you that aromatic warmth but if you're in a rush a teaspoon of garlic powder won't ruin anything
- 1 tbsp extra virgin olive oil A little fat helps carry all those flavors and keeps the sauce luscious
- ½ tsp freshly ground black pepper Freshly cracked makes a huge difference here
- ¼ tsp salt or to taste Start light and adjust at the end remember the Parmesan is already salty
- ½ tsp dried Italian herbs optional I skip these sometimes and let the garlic and cheese shine but they add nice herbal notes
- Fresh basil leaves torn The bright fresh contrast against all that creaminess is what makes each bite sing
- Extra grated Parmesan Always always more Parmesan
- Crushed red pepper flakes optional If you like heat these cut through the richness beautifully
Instructions
- Boil your pasta water like you mean it
- Get a large pot of salted water boiling and cook that pasta until it's perfectly al dente. Before you drain save a half cup of that starchy cooking water because it's liquid gold for adjusting sauce consistency later
- Blend up some magic
- While the pasta works toss the cottage cheese Parmesan milk garlic olive oil pepper salt and Italian herbs into your blender. Hit blend until it's completely smooth and looks like something you'd find at an Italian restaurant
- Gentle heat is your friend
- Pour that gorgeous sauce into a large skillet over low heat and warm it gently stirring as you go. If it seems too thick add a splash of your reserved pasta water or another tablespoon of milk until it flows like a dream
- Bring it all together
- Add your drained pasta right into the skillet and toss until every single piece is coated in that silky sauce. Keep adding pasta water a little at a time until it looks glossy and perfect
- Finish with flourish
- Divide between bowls and don't be shy with the toppings fresh basil extra Parmesan and red pepper flakes if you like it spicy. Serve it right away while it's still steaming and irresistible
Save This became my go-to when I hosted a small dinner party and needed something that felt impressive but wouldn't chain me to the stove. My friend actually asked for the recipe before she'd even finished her first bite which is basically the highest compliment a pasta can get.
Make It Your Own
Sometimes I throw in sautéed mushrooms or spinach to bulk it up and add color. The sauce is versatile enough that it plays nicely with almost any vegetable you have languishing in the crisper drawer.
Pasta Pairings
A crisp green salad with a bright vinaigrette cuts through all that richness perfectly. And if you're feeling fancy a glass of Pinot Grigio makes the whole thing feel like a proper Italian dinner.
Make Ahead Magic
The sauce actually keeps really well in the fridge for about three days. When you reheat it you might need another splash of milk or water to bring it back to life.
- Stir in cooked chicken or white beans for even more protein
- Swap cottage cheese for ricotta if you want something milder
- Whole wheat pasta works beautifully here if you want extra fiber
Save Good food doesn't have to be complicated and this pasta is proof. Sometimes the best meals come from a nearly empty fridge and a willingness to try something new.
Common Questions
- → What type of pasta works best?
Penne, rigatoni, or spaghetti are ideal as they hold the creamy sauce well, but feel free to use your favorite variety.
- → Can I adjust the sauce consistency?
Yes, adding reserved pasta water or extra milk while warming the sauce helps achieve a silky texture.
- → Is there a way to add extra protein?
Stir in cooked chicken or sautéed mushrooms to boost protein content without altering the creamy base.
- → Can I substitute cottage cheese?
Ricotta can be used for a milder, creamier flavor, though cottage cheese provides a distinctive texture and protein boost.
- → How can I make this dish vegetarian-friendly?
Using vegetarian-friendly cheeses and ensuring no meat additions keeps this dish suitable for vegetarians.
- → What herbs enhance this dish?
Dried Italian herbs add depth, while fresh basil leaves offer a bright, aromatic finish.