If we were neighbors, I would 100 percent hand you a bowl of this High Protein Cottage Cheese Pasta over the fence and say, try this, trust me. The first time I made it was after a gym session when all I wanted was something creamy and carby but not the kind that makes you want a nap. I tossed cottage cheese in a blender, crossed my fingers, and boom, silky sauce. My brother looked suspicious, then ate seconds. I laughed, he shrugged, we both won.
It is creamy, a bit tangy, and honestly quicker than waiting for delivery. And its forgiving. If the sauce looks a little curdly at first, relax, it settles down once it hits hot pasta water. Also, tiny brag, it reheats pretty nicely, which is not always the case with dairy sauces. On second thought, I think this tastes better the next day, but I will contradict myself later, just you wait.
Random tangent I did not plan on: I got a new wooden spoon from a thrift shop for two bucks, and I swear it stirs better than my fancy silicone one. Could be in my head. Probably is.
Why I keep making this on busy nights
I make this when the fridge looks tired and I need dinner in 20 minutes, give or take. My family goes crazy for this because it feels like Alfredo without the nap. I love it because the blender does most of the heavy lifting, which means less stirring, and less of me hovering like a helicopter cook. If you have ever fought a pot that insists on boiling over at the worst possible time, same, I have been there. Also, I once tried to skip salting the water to be clever and healthy, ha, and it tasted flat. Never again.
If you are curious about why cottage cheese brings the protein party, this quick read is handy and not boring at all: Healthline on cottage cheese nutrition. And if you are a pasta nerd like me, the way sauce and pasta water become friends is explained here: Serious Eats on pasta sauce magic.
What you will need, with a few easy swaps
- 250 g short pasta like penne, rigatoni, or shells. I sometimes use spaghetti when I am in a hurry, it still works.
- 1 cup cottage cheese, any fat level you like. My grandmother always insisted on a fancy brand, but honestly any version works fine.
- 2 tablespoons grated Parmesan or pecorino. If you are out, a handful of shredded mozzarella melts in decently well.
- 1 small garlic clove, grated. Or a half teaspoon garlic powder when I am feeling lazy.
- 1 to 2 tablespoons olive oil. I have used a pat of butter instead, cozy.
- Finely grated zest of half a lemon, plus a squeeze of juice to taste.
- Salt and black pepper. Be generous with the pepper, it loves this sauce.
- A pinch of red pepper flakes, optional but lovely.
- A handful of spinach or frozen peas for color and virtue. Kale works too if you cut it small.
- Fresh basil or parsley, a small handful, torn. Totally optional.
- Protein boosters if you want more oomph: grilled chicken, crispy chickpeas, or a can of tuna. I tend to think the cottage cheese carries it, but you do you.
How I actually cook it most nights
- Bring a big pot of well salted water to a rolling boil. Drop in the pasta and cook until just shy of al dente. Scoop out about a cup of pasta water before you drain it. Do not forget this part like I do every third time.
- While the pasta cooks, make the sauce. In a blender, add cottage cheese, Parmesan, garlic, olive oil, lemon zest, a pinch of salt, and lots of black pepper. Blend until very smooth and glossy. This is where I usually sneak a taste and add a squeeze of lemon if it needs a little lift.
- Return the drained pasta to the warm pot. Pour in the sauce and a generous splash of the hot pasta water, then stir over low heat until it becomes silky. Do not worry if it looks a bit weird at this stage, it always does, it comes together in about a minute.
- Stir in spinach or peas until just wilted and sweet. If you are adding chicken or chickpeas, fold them in now so they warm through.
- Taste and adjust with more salt, pepper, and a smidge of lemon. Finish with red pepper flakes and torn herbs. Plate it up. Or eat from the pot, I will not tell.
Little notes I learned the messy way
- If the sauce gets too thick, splash in more hot pasta water in tiny amounts. It loosens fast.
- Too tangy for your taste The cheese you used might be extra bright. A teaspoon of Parmesan mellows it, or even a small knob of butter.
- Forgot to thaw peas Just toss them in straight form the freezer right at the end. Works a charm.
- Warm bowls make a difference. Rinse them with hot water first so the sauce does not tighten on contact.
Variations I tried, loved, and one I did not
- Green dream: Add a handful of basil and a cup of spinach to the blender. The sauce turns pale green and tastes fresh, kind of like spring in a sweater.
- Roasted garlic: Swap the raw garlic for two cloves of soft roasted garlic. Deeper, sweeter, my kid thinks it tastes fancy.
- Smoky paprika and sun dried tomato: A teaspoon of paprika and a few chopped sun dried tomatoes in the pan with the pasta. Big flavor.
- The one that flopped: I tried baking the sauced pasta under the broiler for a crust. It got a bit grainy. Not awful, just not my favorite.
Equipment I reach for, plus a workaround
- Blender or a small food processor. I say it is essential for that glossy texture. But if you do not have one, whisk the cottage cheese in a bowl with the oil and a splash of hot pasta water until smoother, then stir in the rest. It will not be as silky, still tasty.
- Large pot and a sturdy spoon. A measuring cup for snagging pasta water helps a lot.
- Microplane for zest and cheese. If not, a small grater or even a sharp knife to mince works fine.
How I store it without losing the vibe
Cool leftovers, then pack into a lidded container. Fridge for 3 to 4 days. Reheat gently with a splash of water or milk till it loosens again. Though honestly, in my house it never lasts more than a day. And strange as it sounds, I think the flavor deepens by tomorrow lunch, so cold bites from the fridge are fair game.
What I serve alongside, when I feel extra
A crisp salad with lemony dressing, or roasted broccoli. Garlic bread if we are treating ourselves. Sometimes I add a drizzle of good olive oil and a scatter of cracked pepper on top, my small family tradition when the week has been a lot. If you like reading about pasta shapes and what they hold well, this guide is fun to browse while the water boils: The Pasta Project pasta shapes guide.
Pro tips I wish I knew sooner
- I once tried rushing the sauce with super high heat and regretted it because the curds tightened up. Low heat, gentle stirring, patience for sixty seconds.
- I skipped the pasta water once and the sauce clung in clumps. That milky salty water is your friend, keep it close.
- Too much lemon at the start dulled the cheese. Add zest early, juice at the end to taste.
- Blending for ages made it airy. Thirty to forty seconds is usually enough, actually, I find it works better if you stop as soon as it looks smooth.
FAQ from real messages I have gotten
Does it taste like cottage cheese Not really. Once blended with garlic, Parmesan, and pasta water, it tastes like a light Alfredo cousin. If you are very sensitive to that cottage cheese note, use a brand you already enjoy straight from the tub.
Can I use fat free cottage cheese Yes, but add an extra spoon of olive oil so it feels silky. With full fat, you can skip the oil if you want.
What pasta shapes work best Short shapes with ridges grab the sauce nicely. Shells are my favorite because little pockets catch peas like tiny treasure.
Can I make it dairy free Sort of. A very creamy unsweetened plant based yogurt plus nutritional yeast will give you a similar feel. It is different but cozy in its own way.
Can I serve it cold Yes, like a pasta salad. Thin the sauce with a bit of water so it coats rather than clumps, then chill and toss with cucumbers and herbs. Lovely on a warm day.
Is a blender absolutely necessary I say yes for that restaurant smooth finish, but a vigorous whisk with a splash of hot pasta water gets you close. Yall, put your back into it for thirty seconds and you will be fine.