It is 6pm and you are tired. Dinner needs to happen fast. You want something warm and comforting but still nutritious for your family.
This high-protein cottage cheese pasta is the answer to your busy night. It delivers a creamy, velvety sauce without using heavy cream or butter. You will love how light yet satisfying this meal feels after a long day.
Why You Will Love This Recipe
This dish is a total game-changer for your weekly rotation. It uses simple pantry staples to create a restaurant-quality texture at home. It is perfect for a healthy reset when you crave comfort food.
The blended sauce is packed with protein to keep you full longer. Kids love the mild, cheesy flavor and tender pasta noodles. You can have this on the table in just twenty minutes flat.
Simple Cooking Method
If you can boil water and use a blender, you can make this. The secret is all in the whipped cottage cheese base. It transforms from lumpy to silky in seconds.
Even beginner cooks will find this process completely stress-free. There are no complicated techniques or expensive tools required. Dinner success is guaranteed with this straightforward approach.
Ingredients You Will Need
These fresh ingredients come together to make something truly special.
- 8 ounces high-protein or chickpea pasta
- 1 cup low-fat cottage cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups fresh baby spinach
- 1/4 cup reserved pasta cooking water
Step-by-Step Directions
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente.
- While the pasta is cooking, combine the cottage cheese, Parmesan cheese, minced garlic, salt, and black pepper in a high-speed blender.
- Process the mixture on high until the texture is completely smooth and aerated.
- Carefully reserve 1/4 cup of the starchy pasta cooking water before draining the pasta.
- Drain the pasta and return it to the pot over very low heat.
- Pour the blended cottage cheese sauce over the pasta and add the baby spinach.
- Stir continuously for 60 to 90 seconds until the spinach is wilted and the sauce is warmed through, incorporating reserved pasta water 1 tablespoon at a time to reach desired consistency.
- Garnish with red pepper flakes and serve immediately to prevent the sauce from breaking.
Best Ways to Enjoy It
Serve this dish warm in your favorite shallow bowls. The vibrant green spinach looks beautiful against the pale, creamy sauce. Add an extra sprinkle of parmesan for a salty finish.
Pair it with a crisp side salad or roasted broccoli. A slice of warm crusty bread is perfect for soaking up extra sauce. Sit down, take a deep breath, and enjoy a peaceful meal.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for three days. This recipe does not freeze well because the dairy may separate. Reheat gently on the stovetop over low heat.
Add a splash of water or milk when reheating to restore the creaminess. Avoid the microwave if possible to keep the texture silky and smooth. It makes a wonderful, high-protein lunch the next day.
Tips for Best Results
- Do not skip reserving the starchy pasta water for the sauce.
- Blend the cottage cheese until no lumps remain for the best mouthfeel.
- Use very low heat when mixing the sauce to prevent curdling.
- Grate your own Parmesan cheese for a smoother melt and better flavor.
- Add the spinach at the very end so it stays bright green.
- Serve immediately as the sauce thickens quickly as it cools.
- Salt your pasta water generously to season the noodles from within.
Ways to Switch It Up
- Stir in some grilled chicken or shrimp for even more protein.
- Add sun-dried tomatoes for a tangy Mediterranean twist.
- Use gluten-free pasta to accommodate dietary needs for your family.
- Swap spinach for kale or peas depending on what is in your garden.
Common Questions
Does it taste like cottage cheese?
Not at all! Once blended, it tastes like a rich Alfredo sauce. The garlic and parmesan mask any typical cottage cheese tang.
Can I use full-fat cottage cheese?
Yes, you certainly can. It will make the sauce even richer and creamier. Both versions work beautifully in this recipe.
I hope this simple pasta brings a little ease to your busy weeknight. It is proof that healthy eating can be both delicious and comforting.
— Katie Wood
Ingredients
- 8 ounces high -protein or chickpea pasta
- 1 cup low -fat cottage cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 cloves garlic , minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups fresh baby spinach
- 1/4 cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente.
- While the pasta is cooking, combine the cottage cheese, Parmesan cheese, minced garlic, salt, and black pepper in a high-speed blender.
- Process the mixture on high until the texture is completely smooth and aerated.
- Carefully reserve 1/4 cup of the starchy pasta cooking water before draining the pasta.
- Drain the pasta and return it to the pot over very low heat.
- Pour the blended cottage cheese sauce over the pasta and add the baby spinach.
- Stir continuously for 60 to 90 seconds until the spinach is wilted and the sauce is warmed through, incorporating reserved pasta water 1 tablespoon at a time to reach desired consistency.
- Garnish with red pepper flakes and serve immediately to prevent the sauce from breaking.
