Cottage Cheese Pasta Sauce
A creamy, nutritious sauce made with cottage cheese, offering a lighter alternative to traditional cream sauces while being easy to prepare and delicious.
Ingredients
For the sauce
- 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 cloves Garlic (minced)
- 1 pinch Black Pepper (to taste)
- 1 pinch Salt (to taste)
- 2 tablespoons Cornstarch
- 4 tablespoons Water
For the pasta
- 8 ounces Cooked Pasta (spaghetti, fettuccine, or penne) Choose any preferred shape of pasta.
Instructions
Preparation
- Cook your pasta according to the packaging instructions until al dente. Drain and set aside.
- In a high-speed blender or food processor, combine cottage cheese, skim milk, and Parmesan cheese. Blend until smooth and creamy. Set aside.
Cooking
- In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Pour the blended cottage cheese mixture into the saucepan and bring to a gentle simmer.
- Reduce the heat to low to prevent boiling.
- In a small bowl, whisk together cornstarch and water until combined. Gradually whisk into the sauce and stir frequently until thickened.
- Stir in the cooked pasta until well mixed and heated through.
- Serve topped with freshly chopped parsley.
Notes
For an extra kick, sprinkle with crushed red pepper flakes. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.