About this recipe
Mushroom pasta usually leans on cream. Blended cottage cheese and a can of white beans give you the same cozy texture with more protein.
Brown the mushrooms hard so they taste savory instead of steamed. Crowding the pan makes them weep.
Keep the sauce on low once the cottage cheese is in. Gentle heat keeps it smooth.
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.
BROWN THE MUSHROOMS
Step 2
Heat olive oil in a large skillet over medium-high. Add mushrooms in a mostly single layer. Cook without stirring for 3 minutes, then stir and cook until deeply browned and any liquid evaporates, 5 to 7 minutes more. Season with salt and pepper.
Step 3
Lower heat to medium. Add garlic. Cook 30 to 45 seconds until fragrant.
SAUCE
Step 4
Blend cottage cheese and white beans with 1/2 cup pasta water until completely smooth.
Step 5
Lower heat to low. Pour sauce into the skillet with mushrooms. Stir until warm and creamy, 1 to 2 minutes. Do not boil.
FINISH
Step 6
Toss in pasta and Parmesan, adding more pasta water until glossy. Taste for salt. Finish with herbs if using and serve.
Tips
Dry mushrooms on a towel before they hit the pan so they brown faster.
Small-curd cottage cheese blends smoother than large-curd.
Swaps
Cottage cheesePart-skim ricotta
Softer and slightly lower protein. Blend the same way.
White beansExtra cottage cheese
Add 1/2 cup more cottage cheese if skipping beans. Protein stays similar.
Equipment
large pot · large skillet · blender or food processor
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