Creamy Cottage Cheese Pasta Sauce
15 min
|
easy
|
clean eating,
gluten-free,
keto-friendly,
Mediterranean diet
Recipe by Eunice
Introduction
Meet Alfredo's lighter, high protein cousin: blitzed cottage cheese with garlic, lemon, and Parmesan for a silky sauce, no heavy cream and no bland.
Perfect for weeknights and meal prep, it uses pantry staples, clings to every noodle, and delivers creamy comfort without the food coma.
Ingredients (2 servings)
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Ingredients:
- 1 cup whole-milk cottage cheese whole-milk cottage cheese 7.69 oz
- 1 Tbsp olive oil olive oil
- 2 cloves garlic, minced garlic 0.18 head (for garlic clove)
- 1 Tbsp fresh lemon juice lemon 0.33 ct (for fresh lemon juice)
- ¼ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ¼ cup Parmesan cheese, grated Parmesan cheese 0.71 oz
How to Make Creamy Cottage Cheese Pasta Sauce
-
Heat the garlic gently
Warm the olive oil in a small skillet over medium-low heat, then add the minced garlic and cook until fragrant and just turning blond, about 60 to 90 seconds, and do not let it brown.
-
Blend the base until silky
Add cottage cheese, lemon juice, salt, black pepper, and grated Parmesan to a blender or food processor.
Pour in the warm garlic and oil, then blend on high until completely smooth and glossy, 45 to 90 seconds, scraping down once if needed.
-
Adjust consistency
With the motor running, stream in 2 to 4 tablespoons of hot water until the sauce flows like heavy cream and looks shiny.
-
Taste and season like you mean it
Taste for salt, pepper, and lemon, and bump each until the flavor pops because bland sauce has no place at your table.
-
Warm gently if serving right away
Return the sauce to the skillet over low heat and warm for 30 to 60 seconds, stirring, and do not boil or it can turn grainy.
-
Toss with hot pasta
Coat just-cooked pasta with the sauce, loosening with a splash of starchy pasta water until every strand is glossy and saucy.
Substitutions
- Parmesan cheese -> Pecorino Romano
- Pecorino brings a saltier, punchier bite that wakes up the mild cottage cheese and gives the sauce extra savoriness without needing more salt.
- Lemon juice -> White balsamic vinegar
- White balsamic adds gentle acidity and a hint of sweetness, keeping the sauce bright while staying smooth and balanced.
- Cottage cheese -> Ricotta
- Ricotta creates an ultra-smooth, slightly sweeter sauce with a classic Italian profile that feels lush on the tongue.
Tips
- Blend longer than you think
- Give the blender a full minute so the curds emulsify fully with the oil and cheese for a truly silky, restaurant-level texture.
- Use hot pasta water for body
- A splash of starchy water loosens the sauce and helps it grab onto noodles like a clingy ex, but in a good way.
- Keep the heat low
- Cottage cheese can go grainy if boiled, so warm the sauce gently and let the pasta’s heat do most of the work.
- Microplane your Parmesan
- Extra-fine shavings melt instantly into the blend, preventing clumps and giving a smoother finish.
- Salt your pasta water like the ocean
- Well-seasoned noodles make the whole dish taste fuller so you are not chasing flavor at the end.
Nutrition Facts *
| Energy | 192 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 12 | g |
| Carbohydrates | 7 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my sauce grainy?
- Either the garlic browned or the sauce overheated, or you did not blend long enough, so blend on high for a full minute and only warm the sauce gently after blending.
- The sauce is too thick, what now?
- Whisk in hot pasta water a tablespoon at a time until it reaches a heavy-cream consistency that coats pasta without clumping.
- The sauce tastes flat, how do I fix it?
- Add a pinch more salt, a crack of black pepper, and a few drops of lemon juice, then taste again because acidity plus salt equals flavor.
- Can I make it ahead?
- Blend the sauce up to 2 days ahead and refrigerate in a glass container, then rewarm gently with a splash of water or milk and do not boil.
- Can I use low-fat cottage cheese?
- Yes, but add an extra teaspoon of olive oil or a touch more Parmesan to bring back richness and get that silky mouthfeel.
Serving Suggestions
Perfect with spaghetti or rigatoni, this sauce loves a shower of extra black pepper, a sprinkle of lemon zest, and a handful of peas or roasted broccoli for color and sweetness.
For a little attitude, finish with chili flakes and a drizzle of your best olive oil, then pour a crisp Pinot Grigio and call it dinner.
More pairings:
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