Pin it The first time I saw someone blending cottage cheese into a pasta sauce, I'll admit I was skeptical. But then I remembered how my grandmother used to mix soft cheeses into everything from noodles to desserts, trusting their creamy nature more than any heavy cream from a carton. So I tried it on a Tuesday evening when the fridge was bare and dinner needed to happen fast. That first bite completely changed my mind about what a quick weeknight pasta could be.
I made this for my sister last winter when she was recovering from surgery and needed nourishing food that still felt comforting. She took one bite and actually put down her fork to ask what I'd done differently from my usual pasta routine. Watching her go back for seconds and then request the recipe right there at the table told me this wasn't just another internet trend worth ignoring.
Ingredients
- 180 g dried pasta: The shape matters less than you might think so use whatever catches your eye at the store though I've found short pasta holds this sauce beautifully
- 200 g cottage cheese: Full fat creates the silkiest sauce but low fat works surprisingly well if that's what you keep on hand
- 30 g freshly grated Parmesan: Buy a wedge and grate it yourself because the pre grated stuff simply doesn't melt into the sauce the same way
- 2 tbsp milk: Whole milk adds the most luxurious texture but whatever milk you have in your fridge will do the job
- 1 clove garlic: Freshly minced makes all the difference here so please don't use the stuff from a jar
- 1 tbsp extra virgin olive oil: This adds a subtle fruitiness that rounds out the tanginess of the cottage cheese
- ½ tsp freshly ground black pepper: Grind it right before you add it because fresh pepper has a brightness that pre ground lacks
- ¼ tsp salt: Start with less and add more at the end since both the cheese and pasta water add saltiness
- ½ tsp dried Italian herbs: Optional but nice if you want to lean into the Italian flavors
- Fresh basil leaves: Tearing them by hand releases more oils than chopping with a knife
Instructions
- Cook your pasta:
- Bring a large pot of generously salted water to a rolling boil and cook the pasta until it still has a slight bite to it. Before draining scoop out about half a cup of the starchy cooking water and set it aside.
- Blend the sauce:
- While the pasta bubbles away toss the cottage cheese Parmesan milk garlic olive oil pepper salt and herbs into your blender. Run it until the mixture is completely smooth with no detectable cottage cheese curds remaining.
- Warm it gently:
- Pour the silky sauce into a large skillet set over low heat and stir just until it's heated through. If it looks thicker than you'd like add a splash of that reserved pasta water to loosen it up.
- Combine everything:
- Add the drained pasta directly into the skillet and toss it vigorously until every piece is coated in that gorgeous creamy sauce. Add more pasta water a tablespoon at a time until you reach your preferred consistency.
- Finish and serve:
- Divide between two shallow bowls and scatter torn fresh basil on top along with extra Parmesan and red pepper flakes if you like a little heat.
Pin it This recipe has become my go to when friends drop by unexpectedly and I need something impressive but unfussy. Last month my neighbor stopped by during a rain storm and ended up staying for dinner claiming it was the best comfort food she'd had in years.
Making It Your Own
The beauty of this sauce base is how well it plays with other flavors. I've added sun dried tomatoes for depth and spinach for nutrition and both were absolute wins. Think of it as a canvas rather than a strict formula.
Pairing Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness perfectly. I also love serving this with roasted broccoli or asparagus on the side for some contrasting texture and color.
Storage and Prep
You can blend the sauce components up to a day ahead and keep it in a sealed container in the refrigerator. When you're ready to eat just warm it gently while your pasta cooks.
- The sauce thickens in the fridge so you may need extra milk or pasta water when reheating
- If you want to double this recipe for leftovers the sauce actually freezes quite well for up to a month
- Always reheat gently over low heat because high heat can cause the sauce to separate
Pin it Sometimes the simplest recipes surprise us the most. This pasta has earned a permanent spot in my weeknight rotation and I suspect it will in yours too.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne, rigatoni, or spaghetti are ideal as they hold the creamy sauce well, but any dried pasta shape can be used.
- → Can I adjust the sauce consistency?
Yes, add reserved pasta water or milk while warming the sauce to achieve a silky, smooth texture.
- → Is it possible to add extra protein to the dish?
Absolutely. Incorporate cooked chicken or sautéed mushrooms for added protein and flavor depth.
- → Can I substitute the cottage cheese?
Ricotta works well as a milder alternative, providing a similar creamy texture.
- → Are there any suggested garnishes?
Fresh basil leaves, extra grated Parmesan, and crushed red pepper flakes add freshness and a touch of heat.
- → Is this dish suitable for gluten-free diets?
Use gluten-free pasta to adapt the dish for gluten intolerance while maintaining its creamy texture.