Cottage Cheese Pasta Sauce (Print-Friendly Version)
A creamy, protein-packed pasta sauce made with cottage cheese that delivers Alfredo-like flavor with nutritional benefits.
# What You Need:
01 -
2 teaspoons olive oil or butter
02 -
1 ½ cup cottage cheese
03 -
¾ cup skim milk or half-half
04 -
½ cup grated Parmesan cheese
05 -
6 garlic cloves
06 -
1 pinch black pepper, to taste
07 -
1 pinch salt, to taste
08 -
2 tablespoons cornstarch
09 -
4 tablespoons water
10 -
8 ounces cooked pasta (spaghetti, fettuccine or penne)
# How to Make It:
01 -
Cook the pasta following the packaging instructions for al dente pasta. Drain and set aside.
02 -
Add the cottage cheese, skim milk, and Parmesan to a high-speed blender or food processor. Blend on high speed until creamy, thick, and smooth. Set aside.
03 -
In a medium saucepan over medium heat, add olive oil and sauté the garlic until fragrant - about 30-60 seconds.
04 -
Pour the blended cottage cheese mixture into the saucepan and bring to a gentle simmer. The sauce will thin out quickly, resembling water consistency, which is normal. Reduce to low heat.
05 -
In a small bowl, whisk cornstarch with cold water. Whisk this mixture into the warm sauce and cook until the cottage cheese sauce thickens.
06 -
Stir in the cooked pasta and cook for a few extra minutes until warm and the pasta is evenly coated with the sauce.
07 -
Serve with freshly chopped parsley over the pasta of your choice.
# Additional Tips:
01 -
Store for up to 3 days in the fridge in an airtight container. The sauce thickens in the fridge; rewarm with a splash of water to loosen.
02 -
Freeze for up to one month and thaw in the refrigerator the day before using.
03 -
Feel free to use unsweetened almond milk or soy milk as alternatives to skim milk.
04 -
You can substitute cornstarch with 1/2 teaspoon of guar gum. When using guar gum, simply sprinkle it directly over the sauce and whisk until thickened.