Cottage Cheese Pasta Sauce Recipe

I’m sharing my Healthy Cottage Cheese Pasta that’s ready in 15 minutes and relies on one unexpected ingredient to build the sauce without heavy cream.

I never expected something so simple to feel this indulgent, but this cottage cheese pasta sauce does. Creamy cottage cheese paired with grated Parmesan yields a silky, tangy sauce that’s weirdly comforting without being heavy.

It comes together crazy fast so it’s perfect for those busy lunchs or late dinners when you just want real food not takeout. I promise there are little tricks in the texture that make you go huh, how did that happen.

Sometimes I even double it because leftovers are that good. Don’t expect a fancy restaurant plate, but expect something honest.

Healthy Cottage Cheese Pasta

Ingredients

• Cottage cheese, creamy and tangy, packs protein and calcium, makes sauce rich but kinda lumpy
• Pasta brings carbs and comfort, soaks sauce, texture depends on shape and cooking time
• Parmesan adds umami and salty depth, it’s a nutty flavor punch
• Olive oil adds silkiness healthy fats and aroma, use a little for smoothness
• Garlic and shallot give savory sharpness, tiny bits pop with sweet caramelized notes
• Lemon juice brightens flavors, adds gentle acid and freshness, cuts richness
• Fresh basil or parsley lend herbal lift, color and freshness, they wake the sauce
• Red pepper flakes add heat and complexity, optional spicy kick

Ingredient Quantities

• 8 ounces (225 g) dry pasta (penne, fusilli or spaghetti)
• 1 cup (225 g) cottage cheese, full fat or low fat
• 1/4 cup (25 g) grated Parmesan cheese
• 1 to 2 tablespoons extra virgin olive oil
• 1 small shallot or 1/4 cup onion
• 1 to 2 cloves garlic
• 1 tablespoon fresh lemon juice
• 2 to 4 tablespoons pasta cooking water or milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil or parsley
• 1/4 teaspoon red pepper flakes optional
• 1 tablespoon unsalted butter optional

How to Make this

1. Bring a large pot of salted water to a boil and cook 8 oz pasta until just al dente, following package time; before you drain, scoop out and save about 1/2 cup of the pasta cooking water.

2. Meanwhile finely chop 1 small shallot (or 1/4 cup onion) and smash or mince 1 to 2 cloves garlic.

3. Heat 1 to 2 tablespoons extra virgin olive oil in a skillet over medium heat, add the shallot and cook until soft and translucent, about 2 minutes, then add the garlic and cook 30 seconds until fragrant; stir in 1/4 teaspoon red pepper flakes if you want heat.

4. While the shallot cooks, put 1 cup cottage cheese, 1/4 cup grated Parmesan, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons fresh basil or parsley into a blender or food processor; add 2 to 4 tablespoons of the reserved pasta water or a little milk and blend until totally smooth and creamy (no blender? mash the cottage cheese really well and whisk vigorously).

5. Taste the blended sauce and adjust: add more salt, pepper, lemon or another splash of pasta water if its too thick; the starch in the water is your best friend for silky texture.

6. Turn the skillet down to low, add the blended cottage cheese sauce to the shallot and gently warm, stirring, but dont let it boil or the sauce can separate; if you like extra richness stir in 1 tablespoon unsalted butter now.

7. Add the drained pasta to the skillet and toss quickly to coat, adding another tablespoon or two of the reserved pasta water as needed so the sauce clings evenly to the pasta.

8. Finish with the remaining fresh basil or parsley, a little extra grated Parmesan and a drizzle of olive oil if you want, taste once more for seasoning, then serve immediately.

Equipment Needed

1. Large pot for boiling the pasta and scooping out some cooking water
2. Colander to drain the pasta
3. Large skillet to soften the shallot, warm the sauce, and toss everything together
4. Blender or food processor for a super smooth cottage cheese sauce — if you dont have one use a bowl and a whisk and mash really well
5. Chef’s knife and cutting board for the shallot and garlic
6. Tongs or a pasta fork to lift and toss the pasta so the sauce clings
7. Measuring cups and spoons for the cottage cheese, Parmesan, lemon juice, salt and oil
8. Microplane or fine grater for extra Parmesan, plus a wooden spoon or silicone spatula for stirring

FAQ

Cottage Cheese Pasta Sauce Recipe Substitutions and Variations

• Cottage cheese: ricotta for a very similar texture and mild milky flavor, thick Greek yogurt strained for a tangier sauce, cream cheese loosened with a splash of milk for extra creamy results
• Grated Parmesan: Pecorino Romano if you want a sharper saltier bite, Grana Padano for a milder nuttier note, nutritional yeast for a dairy free umami hit
• Extra virgin olive oil: melted butter for richer savory flavor, avocado oil for a neutral high heat option, light olive oil for a milder olive taste
• Fresh basil or parsley: baby spinach or arugula stirred in at the end for green color, chives or green onion tops for a subtle onion lift, 1 teaspoon dried herbs if fresh not available but use less than you would fresh

Pro Tips

1) Save more pasta water than you think, you wont regret it. The starchy hot water is what makes the cottage cheese turn silky and cling to the pasta, so add it little by little while tossing until the sauce looks glossy.

2) Make the cottage cheese ultra smooth. Blend it until totally silky, or push it through a fine sieve if you have to. If the cottage cheese is too cold it can feel grainy, so let it come closer to room temp or mix in a tiny bit of warm pasta water before blending.

3) Don’t let it boil. Warm the sauce gently and finish with the pasta in the pan off the heat or on the lowest flame, or it can split. If it does start to separate, whisk in a splash of hot pasta water or a teaspoon of butter to bring it back together.

4) Brighten and finish at the end. Always taste and tweak with salt, lemon or more cheese right before serving, and add fresh herbs last so they stay bright. A light drizzle of good olive oil at the end makes it feel restaurant-level.