Creamy Cottage Cheese Pasta

# What You Need:

→ Pasta

01 - 6 oz dried pasta (penne, rigatoni, or spaghetti)

→ Sauce

02 - 7 oz cottage cheese (low-fat or full-fat)

03 - ¼ cup freshly grated Parmesan cheese

04 - 2 tbsp milk

05 - 1 clove garlic, minced

06 - 1 tbsp extra virgin olive oil

07 - ½ tsp freshly ground black pepper

08 - ¼ tsp salt, or to taste

09 - ½ tsp dried Italian herbs (optional)

→ To Serve

10 - Fresh basil leaves, torn

11 - Extra grated Parmesan cheese

12 - Crushed red pepper flakes (optional)

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta.

02 - Combine cottage cheese, Parmesan, milk, garlic, olive oil, black pepper, salt, and Italian herbs if using in a blender or food processor. Blend until smooth and creamy.

03 - Pour the blended sauce into a skillet over low heat. Warm gently, stirring constantly until heated through. Adjust consistency by adding reserved pasta water or additional milk as needed.

04 - Add the drained pasta to the skillet and toss to evenly coat with the sauce. Add extra pasta water if necessary to achieve a silky texture.

05 - Portion pasta into bowls and garnish with torn basil leaves, extra Parmesan, and red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -

You get all the creamy satisfaction of a rich pasta sauce without the heaviness that usually follows
The protein content keeps you full for hours which is rare for pasta dishes
It comes together in under 30 minutes but tastes like something that simmered all afternoon

02 -

Blending the sauce until absolutely smooth is non negotiable because any remaining cheese curds will give you a weird grainy texture
The pasta water is your secret weapon so don't forget to reserve it before draining
This sauce doesn't reheat as beautifully as some so it's best eaten right away

03 -