Q1: Can you really taste the cottage cheese in the sauce?

No, absolutely not! That is the true magic of this recipe. When you use a good blender, the cottage cheese curds are completely obliterated, and the result is a perfectly smooth, silky, and creamy sauce with a mild, tangy flavor that is very similar to a classic cream cheese or béchamel-based sauce.

Q2: What is "protein pasta" and do I have to use it?

Protein pasta is a type of pasta that has a higher protein content than traditional semolina pasta. It is typically made from legumes like chickpeas (Banza is a popular brand), red lentils, or edamame. It's a great way to add extra protein and fiber to your meal. However, you can absolutely make this recipe with regular pasta, whole wheat pasta, or your favorite gluten-free pasta as well!

Q3: My cottage cheese sauce seems too thick (or too thin). How can I fix it?

This sauce is very easy to adjust! If your sauce seems too thick , simply whisk in a little more milk or some of the reserved pasta water until it reaches your desired consistency. If your sauce seems too thin , it may be that your cottage cheese had a high water content. You can let it simmer very gently on low heat for a few extra minutes to help it reduce and thicken up.

Q4: Can I make this sauce ahead of time?

Yes! The blended cottage cheese sauce is perfect for making ahead. You can prepare the sauce completely and store it in an airtight jar or container in the refrigerator for up to 3 days . When you're ready for a super-fast dinner, just cook your pasta and gently reheat the sauce in a skillet before tossing everything together.

Q5: Can I make this recipe without a blender?

To achieve that signature, perfectly smooth and creamy texture where the cottage cheese is undetectable, a blender is highly recommended . A food processor or a powerful immersion blender would be the next best choices. If you try to mix this by hand with a whisk, you will not be able to break down the cottage cheese curds, and the final sauce will have a lumpy texture.

The Best Viral & Creamy High-Protein Pasta (Cottage Cheese Hack!)

A quick, easy, and high-protein vegetarian pasta dish. This recipe features a creamy, Alfredo-like sauce made by blending low-fat cottage cheese with milk, Parmesan, and garlic until perfectly smooth. The sauce is gently warmed in a skillet, fresh spinach is wilted into it, and it’s all tossed with cooked protein pasta. A splash of reserved pasta water helps the sauce cling to the noodles, creating a satisfying and healthy meal.

Author: Grace
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Blending, Boiling, Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

12 ounces protein pasta
16 ounces low-fat cottage cheese
1/2 cup skim milk
1/3 cup parmesan cheese, plus more for topping
1/2 Tablespoon minced garlic (or 2 cloves, minced)
1 teaspoon salt
1 teaspoon freshly cracked black pepper
2 cups chopped spinach
1/4 cup reserved pasta water

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Instructions

Cook the protein pasta in a large pot of boiling, salted water according to the directions on the box.
While the pasta cooks, combine the cottage cheese, milk, parmesan cheese, and garlic in a blender. Blend until the mixture is completely smooth.
Pour the blended cottage cheese sauce into a non-stick skillet and warm it over low heat.
Once the sauce is warm, add the chopped spinach and stir until it has wilted.
When the pasta is cooked, reserve 1/4 cup of the starchy pasta water, then drain the pasta.
Add the reserved pasta water to the sauce in the skillet, and then add the cooked pasta.
Turn off the heat and stir the pasta continuously in the sauce for 1-2 minutes, allowing the sauce to coat the pasta and thicken.
Serve immediately, topped with more cracked black pepper and parmesan cheese.

Notes

Using a blender is the key to creating a perfectly smooth, creamy sauce from the cottage cheese, with no curd texture.
Reserving the starchy pasta water is an important step that helps the sauce emulsify and adhere to the pasta.
The sauce will continue to thicken as it cools, so it’s best served immediately.

Nutrition

Serving Size: 1/4 of recipe
Calories: 500-600
Sugar: 8-12 g
Sodium: 1000-1300 mg
Fat: 12-18 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 8-12 g
Protein: 40-50 g
Cholesterol: 40-60 mg

Find it online: https://www.eatswithsoul.com/high-protein-pasta/