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Creamy Cottage Cheese Pasta Sauce Recipe

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4.1 from 9 reviews

This creamy cottage cheese pasta sauce is a healthy and delicious alternative to traditional cream-based sauces. Blended with cottage cheese, skim milk, and Parmesan, it creates a smooth, protein-rich sauce that pairs perfectly with your favorite pasta. Garlic adds a fragrant touch, while cornstarch thickens the sauce to the ideal consistency. Quick to prepare and easy to customize, this sauce offers a nutritious twist for a satisfying pasta meal.

Ingredients

Sauce Ingredients

  • 2 teaspoons Olive Oil or butter
  • 1 ½ cup Cottage Cheese
  • ¾ cup Skim Milk or half-and-half (or unsweetened almond milk or soy milk)
  • ½ cup Parmesan Cheese, grated
  • 6 Garlic Cloves
  • 1 pinch Black Pepper, to taste
  • 1 pinch Salt, to taste
  • 2 tablespoons Cornstarch (or ½ teaspoon guar gum as an alternative)
  • 4 tablespoons Water (for cornstarch slurry)

Pasta

  • 8 ounces Cooked Pasta (spaghetti, fettuccine, or penne)

Garnish

  • Freshly chopped Parsley (optional)

Instructions

  1. Cook Pasta: Prepare the pasta according to the package instructions for al dente texture. Drain well and set aside.
  2. Blend Sauce Base: In a high-speed blender or food processor, combine the cottage cheese, skim milk, and grated Parmesan cheese. Blend on high speed until the mixture becomes creamy, thick, and smooth. Set aside this blended sauce.
  3. Sauté Garlic: Heat olive oil or butter in a medium saucepan over medium heat. Add the garlic cloves and sauté until fragrant, approximately 30 seconds to 1 minute, taking care not to burn the garlic.
  4. Add Blended Sauce: Pour the blended cottage cheese mixture into the saucepan. Bring the sauce to a gentle simmer; it will initially appear very thin and watery, which is normal. Reduce heat to low to prevent burning.
  5. Thicken Sauce: In a small bowl, whisk together cornstarch and cold water to make a slurry. Gradually whisk this slurry into the warm sauce. Cook, stirring continuously, until the sauce thickens to coat the back of a spoon.
  6. Combine with Pasta: Stir the cooked pasta into the cottage cheese sauce. Cook for an additional few minutes over low heat, allowing the pasta to warm through and become fully coated with the creamy sauce.
  7. Serve: Remove from heat and garnish with freshly chopped parsley if desired. Serve immediately for best flavor and texture.

Notes

  • Feel free to substitute skim milk with unsweetened almond milk or soy milk for a dairy-free option.
  • Instead of cornstarch, you can use ½ teaspoon of guar gum to thicken the sauce. Simply sprinkle the guar gum directly over the sauce and whisk until thickened—no need to mix with water first.
  • Store leftover sauce in an airtight container in the fridge for up to 3 days. The sauce will thicken when chilled; reheat gently with a splash of water to loosen consistency.
  • You can freeze the sauce for up to one month; thaw in the refrigerator overnight before reheating.

Find it online: https://flavorspath.com/creamy-cottage-cheese-pasta-sauce-recipe/