Pin It I discovered this pasta on my phone at 9 PM on a Tuesday, scrolling through videos while my stomach made increasingly loud demands. The clip showed someone blending cottage cheese into something that looked impossibly creamy, and I had to stop and stare because I had all those ingredients sitting in my fridge. Twenty-five minutes later, I was twirling silky pasta that tasted nothing like health food, even though it absolutely was. It became the meal I make when I want something that feels indulgent but doesn't leave me feeling heavy.
I made this for my friend who was convinced cottage cheese belonged nowhere near a dinner plate, and watching her take that first bite was worth the whole experiment. She got quiet for a moment, then asked for the recipe before she'd finished chewing. Now it's what she texts me about when she's had a long day and needs something that feels like a hug.
Ingredients
- Pasta (180 g or 6 oz): Use whatever shape you love—penne catches sauce beautifully, but spaghetti works too if that's what's in your cabinet.
- Cottage cheese (200 g or 7 oz): This is the star, so don't skip it or swap it carelessly; the texture matters more than the fat content.
- Parmesan cheese (30 g or ¼ cup, freshly grated): Pre-grated won't blend as smoothly, and the flavor difference is real.
- Milk (2 tbsp): Keep extra on hand because your blender might want more to reach that perfect pourable consistency.
- Garlic (1 clove, minced): Don't be shy; garlic is what transforms this from mild to memorable.
- Extra virgin olive oil (1 tbsp): Use the good stuff you actually like the taste of.
- Black pepper (½ tsp, freshly ground): Ground fresh makes a noticeable difference in the final flavor.
- Salt (¼ tsp): Taste as you go; you might need less or more depending on your cottage cheese brand.
- Italian herbs (½ tsp dried, optional): A quiet addition that deepens everything without announcing itself.
- Fresh basil (for serving): Tear it by hand just before serving so it stays bright and aromatic.
- Extra Parmesan and red pepper flakes (for serving): These finishing touches take it from good to memorable.
Instructions
- Get the pasta water ready:
- Bring a large pot of salted water to a rolling boil—it should taste like the sea. Drop in your pasta and stir it once so nothing sticks.
- Cook until just right:
- Follow the package timing but start checking a minute early; you want it tender but still with a gentle resistance when you bite it. Scoop out ½ cup of that starchy cooking water before you drain everything.
- Blend the magic:
- While pasta cooks, dump cottage cheese, Parmesan, milk, minced garlic, olive oil, pepper, salt, and herbs into a blender or food processor. Blend until completely smooth—any grainy texture will be noticeable, so take the extra 20 seconds to get it silky.
- Warm gently:
- Pour your sauce into a skillet over low heat and stir it almost constantly for a few minutes until it's warm throughout. If it looks too thick, splash in some pasta water or a bit more milk until it moves like actual sauce.
- Bring it together:
- Add your drained pasta to the skillet and toss until every strand is coated. The starch from the pasta water will help the sauce cling beautifully.
- Serve immediately:
- Divide between bowls while everything's still warm, then scatter fresh basil, extra Parmesan, and red pepper flakes over the top.
Pin It There's a moment when you taste this for the first time and something clicks—you realize pasta doesn't need heavy cream to be luxurious, and that feeling stays with you. It's the kind of dish that makes you wonder what else you've been overcomplicating.
The Cottage Cheese Moment
I used to be one of those people who thought cottage cheese was only for sad desk lunches until I actually blended it. The texture transforms completely; it becomes something silky and indulgent that doesn't taste anything like where it started. Now I buy cottage cheese for this purpose alone, and it never sits unused.
Making It Your Own
The base is flexible enough to adapt to what you have on hand. I've stirred in everything from sautéed mushrooms to crispy bacon bits, and each version feels like a completely different meal. The sauce acts like a canvas—what matters is that you start with a smooth, creamy base.
Why This Works When You're Short on Time
There's no simmering required, no reduction, no waiting for cream to thicken. The blender does the hard work upfront, and everything else is just assembly. You can have dinner on the table in the time it takes most people to scroll through their phone deciding what to eat.
- Cook pasta and sauce in parallel, and you'll never be standing around waiting.
- The sauce keeps well in the fridge if you make extra, though honestly it's so fast you probably won't.
- Even a basic blender from years ago will make this work perfectly—no fancy equipment needed.
Pin It This pasta sits somewhere between comfort food and something you'd order at a restaurant, which is exactly where the best meals live. Make it once, and you'll understand why it went viral.
Recipe FAQs
- → What type of pasta works best here?
Penne, rigatoni, or spaghetti all work well, as they hold the creamy sauce nicely.
- → Can I adjust the sauce consistency?
Yes, add reserved pasta water or a little milk to reach your preferred silky texture.
- → Is fresh basil necessary for flavor?
Fresh basil provides a bright, herbaceous contrast that complements the creamy sauce but can be omitted if unavailable.
- → How can I boost the protein content?
Adding cooked chicken or sautéed mushrooms enhances protein and adds more texture variety.
- → Any cheese alternatives suggested?
Swapping cottage cheese for ricotta offers a milder, creamier taste with similar richness.