Creamy Cottage Cheese Pasta

# Ingredient List:

→ Pasta

01 - 6 oz dried pasta (e.g., 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 - Additional grated Parmesan cheese

12 - Crushed red pepper flakes (optional)

# How-To Steps:

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

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

03 - Transfer sauce to a large skillet over low heat. Warm gently while stirring until just heated through. If too thick, add reserved pasta water or additional milk to adjust consistency.

04 - Add drained pasta to skillet, tossing to coat evenly. Add extra pasta water as needed for a silky texture.

05 - Divide pasta between bowls. Garnish with torn basil leaves, extra Parmesan, and red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -

It tastes like comfort food but actually keeps you satisfied for hours thanks to the cottage cheese protein.
The whole thing comes together faster than ordering delivery, and your kitchen smells incredible.
You'll finally use that blender for something that isn't a smoothie, and the silky sauce is genuinely craveable.

02 -

Reserve that pasta water before you drain it—the starch is what makes the sauce coat instead of pool, and forgetting this once is all the reminder you need.
If your cottage cheese looks lumpy after blending, blend longer or strain it through a fine mesh before mixing; you're aiming for cream, not cottage cheese salad.

03 -