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Creamy Cottage Cheese Pasta
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Creamy Cottage Cheese Pasta

Course Main Course
Prep Time 5 minutes
Cook Time 12 minutes
Servings 4

Ingredients

  • 1 lb pasta mixed shapes work best (penne, rigatoni, farfalle)
  • 1 cup full-fat or 2% cottage cheese
  • 1/4 cup Greek yogurt or sour cream optional but adds tang
  • 2-3 cloves garlic minced
  • 2-3 tbsp fresh lemon juice about 1/2 lemon
  • 2 tbsp fresh dill finely chopped
  • 2 tbsp fresh parsley chopped
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp butter
  • 1 cup pasta water reserved from cooking
  • to taste salt and white pepper
  • pinch red pepper flakes optional

Instructions

  1. Bring a large pot of salted water to boil. Add 1 lb pasta and cook until just al dente.
  2. Before draining, reserve 1 cup of pasta water. This starch will help the sauce cling to pasta.
  3. Add cottage cheese to a blender with Greek yogurt. Blend until smooth and creamy.
  4. Heat 2 tbsp butter in a large skillet. Add minced garlic and cook for 1 minute until fragrant.
  5. Add the blended cottage cheese mixture. Stir gently and let heat through (about 2-3 minutes).
  6. Add reserved pasta water, 1/4 cup at a time, while stirring to create a silky sauce.
  7. Add the drained pasta to the sauce and toss gently off heat. Add butter and Parmesan cheese.
  8. Fold in fresh dill and parsley to preserve color and freshness. Add lemon juice to taste.
  9. Season with salt, white pepper, and red pepper flakes to taste.
  10. Serve immediately while warm. Leftovers keep 3-4 days in an airtight container.