Name: Creamy Cottage Cheese Pasta Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 teaspoons Olive Oil (or butter); 1 1/2 cups Cottage Cheese; 3/4 cup Skim Milk (or half-and-half); 1/2 cup Parmesan Cheese (grated); 6 Garlic Cloves; 1 pinch Black Pepper (to taste); 1 pinch Salt (to taste); 2 tablespoons Cornstarch; 4 tablespoons Water; 8 ounces Cooked Pasta (spaghetti, fettuccine, or penne); Freshly chopped Parsley (optional)

Jump to Recipe

Introduction

This creamy cottage cheese pasta sauce is a simple and healthy alternative to traditional cream sauces. With just a few ingredients, you can create a rich, flavorful sauce that pairs beautifully with your favorite pasta.

A close-up of a pan filled with cooked spaghetti noodles on top of a creamy white sauce with green parsley flakes sprinkled throughout. A woman's hand with red nail polish holds a wooden spoon, mixing the sauce and noodles together. In the blurred background, there is a white bowl with a white crumbly cheese and a yellow lemon slice on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons Olive Oil (or butter)
1 1/2 cups Cottage Cheese
3/4 cup Skim Milk (or half-and-half)
1/2 cup Parmesan Cheese (grated)
6 Garlic Cloves
1 pinch Black Pepper (to taste)
1 pinch Salt (to taste)
2 tablespoons Cornstarch
4 tablespoons Water
8 ounces Cooked Pasta (spaghetti, fettuccine, or penne)

Instructions

Step 1: Cook the pasta according to the package instructions until al dente. Drain and set aside.
Step 2: In a high-speed blender or food processor, combine the cottage cheese, skim milk, and Parmesan cheese. Blend on high until the mixture is creamy, thick, and smooth. Set aside.
Step 3: Heat olive oil in a medium saucepan over medium heat. Add the garlic cloves and sauté until fragrant, about 30 seconds to 1 minute.
Step 4: Pour the blended cottage cheese mixture into the saucepan and bring to a gentle simmer. The sauce may thin out quickly; this is normal. Reduce the heat to low.
Step 5: In a small bowl, whisk together cornstarch and cold water until smooth. Stir this mixture into the warm sauce and cook until the sauce thickens.
Step 6: Add the cooked pasta to the sauce and cook for a few more minutes, stirring gently until the pasta is warmed and evenly coated.
Step 7: Serve immediately, garnished with freshly chopped parsley if desired.

Tips & Variations

For a richer sauce, substitute half-and-half for skim milk.
Add a pinch of red pepper flakes for a spicy kick.
Use fresh garlic for the best flavor, but garlic powder can be used in a pinch.
Try adding sautéed mushrooms or spinach to the sauce for extra texture and nutrients.

Storage

Store the sauce in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; reheat gently with a splash of water to loosen it. You can freeze the sauce for up to one month; thaw it overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a black speckled pan filled with creamy white sauce and yellow spaghetti noodles on top. The sauce is smooth and thick, spread evenly on the bottom and around the noodles, with small green parsley pieces sprinkled lightly on top. A woman’s hand with red nail polish holds a wooden spoon stirring the sauce and noodles. In the blurred background, there is a white bowl filled with white grated cheese on a red and white checkered cloth, and some slices of yellow lemon are also slightly visible. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of skim milk or half-and-half?

Yes, regular milk works fine, but the sauce may be less creamy. For a richer texture, half-and-half or full-fat milk is recommended.

Is this sauce suitable for freezing?

Yes, the sauce freezes well for up to one month. Thaw it in the refrigerator overnight and reheat gently, adding a little water as needed to reach your desired consistency.