Cottage Cheese Pasta Sauce

This Cottage Cheese Pasta Sauce is the most delicious creamy protein pasta sauce packed with 17 grams of protein per serving. If you love Alfredo sauce, this healthier version hit the spot.

📝 Ingredients

• 2 teaspoons Olive Oil (or butter)
• 1 1/2 cup Cottage Cheese
• 3/4 cup Skim Milk (or half-half (note 1))
• 1/2 cup Parmesan Cheese (grated)
• 6 Garlic Cloves
• 1 pinch Black Pepper (to taste)
• 1 pinch Salt (to taste)
• 2 tablespoons Cornstarch ((note 2))
• 4 tablespoons Water
• 8 ounces Cooked Pasta (spaghetti, fettuccine or penne)

👨‍🍳 Instructions

1. 1Cook the pasta following the packaging instructions for al dente pasta. Drain, Set aside.
2. 2Add the cottage cheese, skim milk, and Parmesan to the jug of a high-speed blender or food processor.
3. 3Blend on high speed until creamy, thick, and smooth. Set aside.
4. 4In a medium saucepan, over medium heat, add olive oil and sautée the garlic until fragrant - about 30 seconds to 1 minute.
5. 5Pour the blended cottage cheese mixture, and bring to a gentle simmer. The sauce will thin out very quickly and look as thin as water, and that's normal. Reduce to low heat.
6. 6In a small bowl, whisk cornstarch with cold water. Whisk in the warm sauce and cook until the cottage cheese sauce thickens.
7. 7Stir in the cooked pasta of choice and cook for a few extra minutes until warm and the pasta is coated with the sauce.
8. 8Serve with freshly chopped Parsley over any pasta you love.
9. 9--- Storage ---
10. 10Store for up to 3 days in the fridge in an airtight container. The sauce thickens in the fridge, and rewarm with a splash of water to loosen the sauce. Freeze for up to one month and thaw in the refrigerator the day before.