The Best Creamy Cottage Cheese Pasta Sauce (High Protein)
This unbelievably creamy, high-protein pasta sauce is made from wholesome ingredients like cottage cheese, parmesan, garlic, and onion. Quick to make and full of flavor, it's a cozy and healthy twist on traditional alfredo.
Equipment
- 1 Mixing bowl To combine ingredients
Ingredients
Main ingredients
- 1 tablespoon Butter
- 1 Small onion chopped
- 4 cloves Garlic roughly minced
- ¼ cup Milk
- 1 cup Cottage cheese full-fat is best
- ⅔ cup Parmesan cheese shredded or grated
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 8 oz Chickpea pasta
Instructions
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions, usually about 6-8 minutes.
- While the pasta is cooking, sauté onions and garlic in butter on low-medium heat in a sauté pan for about 4-5 minutes. Remove from heat.
- In a blender or food processor, combine cottage cheese, parmesan cheese, milk, salt, black pepper, and the cooked onions and garlic. Blend on high until completely smooth and creamy.
- When the pasta is finished cooking, drain noodles and return back to the pan but do not return to heat.
- Let noodles cool for 3-4 minutes before pouring sauce over the noodles and then stirring to combine.
- If the noodles aren’t warm enough after adding the sauce, return the pan to low heat and heat the noodles and sauce until warm enough to serve.
- Top with extra parmesan cheese and salt and pepper to taste and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of milk when reheating to keep the sauce smooth. You may also freeze it — thaw in fridge overnight and reheat on stove over low.