When the day runs long and the kitchen feels like a distant thought, this creamy cottage cheese pasta became my go-to rescue. One evening, exhausted from back-to-back meetings, I tossed penne pasta into boiling water while the garlic sizzled softly in olive oil. The aroma curled around me like a warm blanket, promising comfort. The gentle blend of cottage cheese and Parmesan melted into a luscious sauce that clung to each noodle with creamy richness. As I stirred in fresh parsley, the kitchen filled with a bright, herbal hint that lifted my spirits. Sitting down with that first bite, the creamy texture and subtle spice soothed the day’s tension, reminding me that simple meals can be a balm for busy lives.
Why You’ll Love It:
– Ready in just about 25 minutes, ideal for busy evenings.
– Combines cottage cheese for a creamy, protein-rich twist.
– Comforting garlic aroma that fills your kitchen.
– Mild heat from red pepper flakes adds a gentle kick.
– Fresh parsley adds brightness and a splash of color.
If you’re worried about making a creamy sauce without heavy cream, this recipe is your ideal fix. The cottage cheese melts perfectly, creating a silky texture without any heaviness, and you don’t even realize you’re sneaking in extra protein.
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Creamy Cottage Cheese Pasta
- Total Time: 25 minutes
- Yield: 4 1x
Description
A quick and delicious creamy cottage cheese pasta that combines the richness of cottage cheese with tender pasta for a comforting meal.
Ingredients
12 ounces penne pasta
1 tablespoon olive oil
3 cloves garlic, minced
1 cup cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
In a medium bowl, combine the cottage cheese, grated Parmesan cheese, whole milk, salt, black pepper, and red pepper flakes. Stir until smooth and creamy.
Add the cooked pasta to the skillet with the garlic and toss to coat.
Pour the cottage cheese mixture over the pasta and stir gently over low heat for 2-3 minutes until the sauce is warmed through and coats the pasta evenly. Do not boil.
Remove from heat and sprinkle chopped fresh parsley over the pasta.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
FAQ
Q: Can I use different pasta shapes?
A: Absolutely. Penne works great, but fusilli or farfalle would hold the sauce beautifully too.
Q: Is it okay to substitute milk with a non-dairy alternative?
A: Yes, unsweetened almond or oat milk will work, but the sauce might be slightly less creamy.
Q: How spicy is the dish?
A: The red pepper flakes give a subtle warmth, not overpowering but just enough to keep things interesting.
Q: Can this be made ahead?
A: You can prepare the sauce in advance but combine it with pasta just before serving for the best texture.
Q: What’s a good side to serve with this pasta?
A: A crisp green salad or roasted vegetables complement it nicely.
This creamy cottage cheese pasta is more than just a meal; it’s a quick escape into comfort. Next time you need something gentle yet satisfying, give it a try—you might find your new favorite weeknight dinner.