cottage cheese pasta

Forget the heavy cream and butter, this healthy alfredo style sauce is made with just cottage cheese and garlic! It’s rich and comforting, yet far lighter than traditional alfredo. Best of all, the entire dinner comes together in the time it takes to boil a pot of water. You can either use plain cottage cheese or a chive flavored cottage cheese. Feel free to swap out the frozen peas for chopped broccoli or asparagus. Don’t forget to reserve 1/2 cup of the pasta cooking water before draining (I like to place a measuring cup in my colander so I don’t forget!).

Creamy Cottage Cheese Alfredo Pasta

Salt and black pepper

garlic clove, peeled

(1 16-oz) container cottage cheese (not low-fat)

spaghetti

peas

cheese,

Chopped chives, for serving (optional)

Bring a large pot of water to a boil, and season it with salt.

In a mini food processor (or high speed blender), process the garlic until finely chopped. Add the cottage cheese, and process until smooth (easiest sauce EVER!!). Scrape the sauce into a large heat-proof bowl.

Cook the spaghetti in the boiling water according to the package directions. During the last 2 minutes of cooking, scoop out 1/2 cup of the cooking water (reserve it), and add the peas to the pot. Once the pasta is al dente, drain it (with the peas). Immediately transfer the hot pasta and peas to the bowl with the cottage cheese. Add the parmesan cheese, season well with salt and pepper, and toss to combine. Add a few splashes of the pasta cooking water, tossing until the sauce is loose enough to evenly coat the spaghetti.

Twirl the spaghetti into bowls and garnish with more parmesan cheese and a sprinkle of chives, if you’d like. Devour!

This high-protein cottage cheese tomato pasta sauce only requires 5 ingredients, a high-speed blender, and your favorite pasta!

Creamy Tomato Cottage Cheese Pasta

fusilli pasta (or pasta of choice)

marinara sauce

whole-milk cottage cheese

parmesan cheese

butter (melted)

red pepper flakes

parsley (for serving)

Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.

Place marinara sauce, cottage cheese, parmesan cheese, melted butter, crushed red pepper and pasta water in a high speed blender and blend until smooth and creamy, 1-2 minutes.

Transfer the sauce on top of the cooked pasta and toss until combined and heated through. Serve immediately with more red pepper flakes and chopped parsley, if desired.

This high-protein cottage cheese pasta combines ground turkey and pasta with a creamy cottage cheese marinara sauce. It comes together in less than 30 minutes for a quick weeknight meal that the whole family will love!

Creamy Cottage Cheese Pasta

pasta

olive oil

onion

garlic

lb turkey

milk cottage cheese

Salt and pepper (to taste)

basil (for serving)

Fresh parmesan (for serving)

Cook pasta according to package instructions. Drain and set aside.

While pasta is cooking add oil to a large skillet over medium heat. Once hot, add onion and saute for 5-6 minutes until fragrant and a bit translucent. Season with salt and pepper. Add garlic and saute 1-2 more minutes.

Add ground turkey to the skillet and cook, breaking apart meat with a spatula or wooden spoon until evenly brown and cooked through, about 6-8 minutes.

While ground turkey is cooking, add marinara sauce and cottage cheese to a blender and blend until smooth and creamy.

Once turkey is cooked, pour the sauce over the turkey mixture, add cooked pasta and stir to combine.

Add a scoop of pasta to a bowl or plate. Top with fresh parmesan and fresh basil, for serving.

This quick recipe for creamy pesto pasta with cottage cheese is my hero dinner on busy weeknights (my kids love it, too!). It's higher in protein, chock full of veggies and crazy simple to make. Simply blend store bought or homemade pesto with cottage cheese and spinach, toss with cooked pasta, and bam--dinner's done in 30 minutes!

20-Minute Creamy Pesto Cottage Cheese Pasta with Spinach 

pesto (I love my homemade pesto with walnuts

cottage cheese (low fat

spinach (or 1/3 cup thawed from frozen spinach, drained)

pasta water, as needed

Bring a large pot of water to a boil.  Once boiling, add a good amount of salt (I use 1 tbsp kosher salt) and the pasta. Boil per package directions. Reserve 1 cup pasta water when you drain it.

While pasta cooks, make sauce. Place spinach in a blender first, then add cottage cheese and pesto. Blend very well, until smooth and creamy. Taste and adjust seasoning if needed, adding a pinch of salt to make it pop, or another spoonful of pesto if you like.

Heat pot you used for pasta over medium low heat (too high could cause sauce to separate) and add drained pasta back to pot long. Pour sauce on top and stir to combine.

Heat for a few minutes until pasta is warmed through, stirring in 1/4 cup reserved pasta water at a time to loosen sauce as needed so it stays creamy and clings to the noodles (it'll absorb sauce as it sits; I use about 1/2 cup). Season with salt to taste. Enjoy topped with fresh basil, parmesan, and red pepper flakes!

Top 4 cottage cheese pasta recipes from across the web

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Creamy Cottage Cheese Alfredo Pasta

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Top 4 cottage cheese pasta recipes from across the web

The most viewed cottage cheese pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Cottage Cheese Alfredo Pasta

Creamy Tomato Cottage Cheese Pasta

Creamy Cottage Cheese Pasta

20-Minute Creamy Pesto Cottage Chee...

The most viewed cottage cheese pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine