Cottage Cheese Pasta Recipe

There’s something incredibly comforting about a bowl of creamy pasta—especially when it comes together in under 30 minutes and sneaks in a protein-packed ingredient like cottage cheese. This Cottage Cheese Pasta is light yet luscious, with a silky sauce that hugs every bite of tender noodles.

I first made this recipe on a whim while craving something creamy but not too heavy. After one forkful, it instantly earned a permanent spot in my weeknight dinner rotation. It's now my go-to when I want something that feels indulgent but fits my busy lifestyle.

Let’s dive into what makes this recipe so special.

Why You’ll Love This Cottage Cheese Pasta

Get ready to fall in love with a pasta dish that feels like comfort food but is surprisingly wholesome. This Cottage Cheese Pasta has all the creamy, cheesy goodness you crave—with an unexpectedly fresh twist.

First and foremost, it’s incredibly quick. You can have this entire dish on the table in about 20 minutes, which makes it perfect for weeknights, last-minute meals, or even lunch meal prep.

It’s also a budget win. Most of the ingredients—like cottage cheese, pasta, garlic, and olive oil—are pantry or fridge staples, meaning you probably already have everything you need on hand.

This dish is protein-packed without the need for meat. Thanks to cottage cheese, every bite delivers creamy texture along with a boost of protein, making it satisfying and nutritious.

And let’s not forget how adaptable it is. Add veggies, top it with crispy prosciutto, or toss in fresh herbs—this pasta can evolve with whatever’s in your fridge.

If you're looking for a simple yet impressive dinner that doesn’t require a culinary degree, this is it.

Ingredients Notes

What makes this pasta shine is the unexpected creaminess of cottage cheese, blended into a velvety sauce that clings perfectly to your noodles. With just a handful of everyday ingredients, this recipe delivers both flavor and comfort.

Cottage cheese is the star of the show. Choose full-fat cottage cheese for the creamiest results. Blending it smooth creates a rich, luscious sauce that mimics Alfredo—without the heaviness.

Pasta choice matters. Short shapes like rigatoni, fusilli, or penne work wonderfully here because their grooves catch every bit of the sauce. That said, spaghetti or linguine are also delicious options if that’s what you have.

Garlic adds depth and aromatic warmth. Fresh minced garlic sautéed in olive oil takes just a minute or two but infuses the entire dish with that irresistible savory foundation.

Parmesan cheese provides that umami kick. Grate it fresh if possible—it melts more evenly and adds a salty, nutty richness that rounds out the cottage cheese beautifully.

You’ll just need a blender or food processor to smooth out the cottage cheese into a sauce, and a large skillet or saucepan to bring everything together once the pasta is cooked.

How To Make This Cottage Cheese Pasta

Bringing this dish to life is as easy as boil, blend, and toss—and it’s just as satisfying to make as it is to eat.

Start by cooking your pasta in a large pot of salted boiling water. Cook it just to al dente, since it’ll spend a minute or two in the sauce later. Reserve about a cup of pasta water before draining.

While the pasta cooks, add your cottage cheese, a splash of pasta water, and grated Parmesan to a blender or food processor. Blend until smooth and creamy. You want a pourable sauce that’s thick but silky.

Heat a bit of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for just a minute—until fragrant but not browned. This step sets the savory tone for the entire dish.

Pour the blended sauce into the skillet with the garlic, stirring gently to combine. Let it warm through for a couple of minutes, thinning it with more reserved pasta water as needed until it reaches your desired consistency.

Add the drained pasta straight into the sauce and toss well to coat. The sauce will cling beautifully, especially as it thickens slightly with the heat and starch from the noodles.

In total, you’re looking at 20–25 minutes from start to finish—and the result is a creamy, satisfying dish with a fraction of the effort.

Storage Options

Leftovers? You’re in luck. This pasta stores well and reheats beautifully with just a little care.

To refrigerate, transfer cooled pasta to an airtight container. It’ll stay fresh for up to 4 days. Keep in mind the sauce may thicken slightly, so save a little pasta water or milk for reheating.

If you want to freeze it, use a freezer-safe container and try to freeze in individual portions. Thaw overnight in the fridge before reheating. Just know the texture may change slightly due to the dairy.

To reheat, warm the pasta in a skillet over low heat with a splash of water or milk. Stir frequently until smooth and hot throughout. Avoid microwaving too long at once—short bursts with stirring in between work best.

Variations and Substitutions

This recipe is a canvas waiting for your creativity. You can stick with the original or explore a few fun twists.

Want to sneak in some greens? Stir in a couple of handfuls of baby spinach or arugula just before serving. The heat of the pasta will wilt them beautifully without overcooking.

If you’re after extra richness, try adding a dollop of mascarpone or a splash of cream to the sauce before blending. It takes the decadence up a notch.

For a touch of heat, a pinch of red pepper flakes sautéed with the garlic adds a subtle kick. Or finish the dish with freshly cracked black pepper for a little extra punch.

Not a fan of Parmesan? Try pecorino romano or even nutritional yeast for a dairy-free alternative that still brings plenty of flavor.

And if you’ve got fresh herbs, toss them in! Basil, parsley, or chives add a burst of color and brightness that balances the richness of the sauce.

Don’t be afraid to play around. Once you’ve made it once, you’ll see just how easy it is to customize.

Print