Ingredients
Scale
- 8 ounces (225g) of your choice of pasta (fettuccine, penne, or protein pasta)
- 1.5 cups low-fat or full-fat cottage cheese
- 1/2 cup freshly grated parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup milk (any kind) or reserved pasta water
- 1/2 teaspoon sea salt (plus more for pasta water)
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- Optional: Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it is al dente.
- Before draining the pasta, reserve about half a cup of the starchy pasta water. Drain the rest and set the pasta aside.
- In a high-speed blender or food processor, combine the cottage cheese, parmesan cheese, minced garlic, milk, salt, black pepper, and onion powder.
- Blend on high speed until the mixture is completely smooth and creamy. There should be no lumps remaining.
- Place the empty pasta pot back on the stove over low heat. Add the cooked pasta back into the pot.
- Pour the blended cottage cheese sauce over the pasta. Toss gently with tongs or a spoon to coat every piece.
- If the sauce seems too thick, add a tablespoon or two of the reserved pasta water and stir until you reach your desired consistency.
- Heat the pasta for just 1 to 2 minutes until the sauce is warm. Do not let it boil, or the cheese may separate.
- Serve immediately with a sprinkle of fresh parsley or extra parmesan cheese.
- Cook Time: 20 minutes