Creamy Cottage Cheese Pasta

Cottage Cheese Pasta delivers a silky sauce without the heaviness of cream, marrying bright Parmesan, sharp cheddar, and fresh parsley with tender noodles. This fast, high‑protein dish is perfect for busy weeknights while still feeling indulgent.

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Ingredients

• 12 oz dried pasta (such as penne or rotini)
• 1 cup thick cottage cheese
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated sharp cheddar cheese
• 3 tbsp unsalted butter
• 6 garlic cloves, peeled and minced
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Step-by-Step Instructions

1. Bring a large pot of salted water to a rolling boil; add pasta and cook al dente according to package, about 9–11 minutes.
2. While pasta cooks, melt butter in a large skillet over medium heat and sauté minced garlic until fragrant, 1–2 minutes, being careful not to brown.
3. Stir in heavy cream and bring to a gentle simmer; reduce heat to low and whisk in cottage cheese until the mixture is smooth.
4. Add Parmesan and cheddar, stirring until melted and the sauce thickens, about 2 minutes; season with salt and pepper.
5. Reserve 1/2 cup pasta cooking water, then drain pasta and add it to the sauce, tossing to coat; if needed, stir in reserved water a tablespoon at a time to reach desired creaminess.
6. Finish with chopped parsley, give a final toss, and serve immediately while the sauce glistens.
7. Optional: top each serving with a extra sprinkle of Parmesan for added depth.

Tips for Success

• Use full‑fat cottage cheese for the creamiest texture; low‑fat versions can make the sauce grainy.
• Reserve pasta water before draining; its starch helps bind the sauce.
• Do not over‑cook garlic; it turns bitter and can dominate the delicate cheese flavor.
• Add cheese off the heat to prevent it from separating and becoming oily.
• Taste and adjust seasoning after adding the cheese, as the salty cheeses contribute most of the salt.

Storage

Cool any leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk or water to restore creaminess. The pasta also freezes well for 1 month; thaw overnight and reheat as described.

Notes

Full‑fat cottage cheese yields the smoothest sauce; reserve pasta water to achieve perfect silkiness.

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