Description
This Cottage Cheese Pasta Sauce is a creamy, protein-packed alternative to traditional cream sauces. Made with full-fat cottage cheese, almond milk, and Parmesan cheese, it blends into a smooth, flavorful sauce enhanced with garlic and Italian seasoning. Ready in just 10 minutes, it’s perfect for a quick and nutritious pasta meal, especially when paired with high-protein pasta varieties like chickpea or lentil pasta.
Ingredients
For the Sauce
- 1 cup cottage cheese (full-fat)
- 1/2 cup almond milk (unsweetened, or any milk of choice)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1/2 cup Parmesan cheese (grated, optional for extra flavor)
- 2 tsp cornstarch
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- Sauté Garlic: Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, taking care not to burn.
- Blend Sauce Ingredients: In a blender or food processor, combine the cottage cheese, almond milk, Parmesan cheese, Italian seasoning, cornstarch, salt, and black pepper. Blend until the mixture is smooth and creamy, ensuring no lumps remain.
- Cook Sauce: Pour the blended sauce into the pan with the sautéed garlic. Stir well and cook over low heat for 3-5 minutes until the sauce is warmed through and slightly thickened. Stir frequently to prevent sticking.
- Adjust Seasoning: Taste the sauce and adjust the salt, pepper, or add red pepper flakes for a bit of heat, based on your preference.
- Toss with Pasta: Toss the sauce with your favorite high-protein pasta, such as chickpea or lentil pasta, ensuring the pasta is well coated with the creamy sauce.
- Serve: Garnish with fresh basil or parsley if desired, serve immediately, and enjoy a nutritious and flavorful creamy pasta dish.
Notes
- Use full-fat cottage cheese for best creaminess; low-fat or fat-free versions may result in a less creamy sauce.
- Parmesan cheese is optional but adds extra flavor; omit for a lighter taste or to make it vegetarian (ensure no animal rennet).
- Adjust the thickness of the sauce by adding more almond milk if too thick, or cooking longer if too thin.
- This sauce pairs well with gluten-free or legume-based pastas for a protein boost.
- Store any leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on low to avoid curdling.
