Description
This creamy cottage cheese pasta sauce is a nutritious and delicious alternative to traditional cream-based sauces. Made with cottage cheese, skim milk, Parmesan, and garlic, it offers a smooth, rich texture and a delightful flavor that pairs perfectly with spaghetti, fettuccine, or penne. The sauce is thickened naturally with cornstarch, making it a lighter yet satisfying option for pasta lovers seeking a healthier twist.
Ingredients
Sauce Ingredients
- 2 teaspoons Olive Oil or butter
- 1 ½ cups Cottage Cheese
- ¾ cup Skim Milk or half-and-half (or unsweetened almond milk or soy milk as alternatives)
- ½ cup Parmesan Cheese, grated
- 6 Garlic Cloves
- 1 pinch Black Pepper, to taste
- 1 pinch Salt, to taste
- 2 tablespoons Cornstarch (or ½ teaspoon guar gum as an alternative)
- 4 tablespoons Water
Additional Ingredients
- 8 ounces Cooked Pasta (spaghetti, fettuccine, or penne)
- Freshly chopped Parsley for garnish
Instructions
- Cook the Pasta: Prepare the pasta following the package instructions until al dente. Drain it well and set aside to keep warm.
- Blend the Sauce Base: In a high-speed blender or food processor, combine the cottage cheese, skim milk (or milk alternative), and grated Parmesan cheese. Blend on high speed until the mixture is creamy, thick, and smooth. Set this blended mixture aside.
- Sauté Garlic: Heat olive oil or butter in a medium saucepan over medium heat. Add the garlic cloves and sauté them until they become fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic to maintain its delicate flavor.
- Simmer Sauce: Pour the blended cottage cheese mixture into the saucepan with the garlic. Increase heat gently and bring the sauce to a gentle simmer. The sauce may initially thin out and look watery, which is normal. Once simmering, reduce the heat to low.
- Thicken the Sauce: In a small bowl, whisk cornstarch with cold water until smooth. Gradually whisk this cornstarch slurry into the warm sauce. Continue cooking, stirring constantly until the sauce thickens to a creamy consistency. If using guar gum instead, sprinkle it directly over the sauce and whisk until thickened.
- Combine with Pasta: Stir the cooked pasta into the thickened sauce. Heat for a few additional minutes on low, ensuring the pasta is evenly coated and warmed through.
- Serve: Dish out the pasta and garnish with freshly chopped parsley. Enjoy immediately for the best flavor and texture.
Notes
- Note 1: You can substitute skim milk with unsweetened almond milk or soy milk for a dairy-free option.
- Note 2: As an alternative to cornstarch, ½ teaspoon of guar gum can be used to thicken the sauce. Guar gum does not need to be whisked into cold water; simply sprinkle over the sauce and whisk until thick.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when chilled; reheat gently with a splash of water to loosen it.
- Freezing: The sauce can be frozen for up to one month; thaw overnight in the refrigerator before reheating.
