About this recipe
Blended cottage cheese makes a quick white sauce that actually sticks to pasta. Parmesan and garlic keep it savory instead of breakfasty.
This is a good weeknight default when you want something creamy and high protein without measuring a long ingredient list.
Keep the heat low once the cheese is in. Gentle warmth melts it smooth. A hard boil can make it grainy.
COOK THE PASTA
Step 1
Bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente, usually 9 to 11 minutes. Reserve 1 cup pasta water, then drain.
MAKE THE SAUCE
Step 2
Blend cottage cheese until completely smooth. Set aside.
Step 3
Heat olive oil in a large skillet over medium. Add garlic and chili flakes. Cook 30 to 45 seconds until fragrant.
Step 4
Lower heat to low. Stir in blended cottage cheese, Parmesan, and 1/2 cup pasta water until creamy, 1 to 2 minutes.
FINISH
Step 5
Add spinach and wilt 1 to 2 minutes over medium-low. Toss in pasta, adding more pasta water as needed until glossy.
Step 6
Season with salt and pepper. Serve immediately with extra Parmesan if you like.
Tips
Small-curd cottage cheese blends smoother than large-curd.
A squeeze of lemon at the table cuts the richness without changing the method.
Swaps
Cottage cheesePart-skim ricotta
Softer and slightly lower protein. Blend the same way.
Chili flakesFreshly cracked black pepper
Skip heat and finish with more pepper.
Equipment
large pot · large skillet · blender or food processor
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