Cottage Cheese Pasta – Creamy High Protein Recipe

Cottage cheese pasta is one of those recipes that sounds unusual but delivers incredible creaminess and flavor. I was skeptical the first time I blended cottage cheese into a pasta sauce, but after one bite of that silky, protein-packed goodness, I was completely hooked.

I started making this dish on busy weeknights when I wanted something satisfying but didn’t have the energy for complicated cooking. The beauty of this recipe is how it transforms a humble ingredient into a restaurant-quality sauce in just a few simple steps. You get all the creaminess of traditional Alfredo without the heavy cream, plus a serious protein boost that keeps you full for hours. Whether you’re meal prepping for the week or need a quick dinner solution, this high protein pasta recipe delivers on both flavor and nutrition without any fuss.

What You’ll Need for This Creamy Pasta

I always reach for full-fat cottage cheese when making this recipe because it creates the silkiest, most luxurious sauce. Pro tip: don’t skimp on the pasta water either, as that starchy liquid is what transforms the blended cottage cheese into a glossy, restaurant-quality sauce that clings perfectly to every noodle.

• 8 oz pasta of your choice (penne, rigatoni, or fusilli work best)
• 1 cup full-fat cottage cheese
• 1/2 cup reserved pasta water (plus extra as needed)
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• Optional: red pepper flakes, fresh basil for garnish

My preference: I love using rigatoni because the ridges catch the sauce beautifully, but any short pasta shape works wonderfully for this cottage cheese pasta.

How to Make This High Protein Pasta

I recommend having your blender ready before you start cooking so everything comes together quickly. The key to perfect cottage cheese pasta is working fast once the pasta is cooked so the sauce stays hot and creamy.

Step 1: Bring a large pot of water to a rolling boil and add 1-2 tablespoons of salt. Add your pasta and cook according to package directions until al dente, typically 8-10 minutes depending on the pasta shape. The pasta should have a slight bite to it.

Step 2: Before draining, scoop out at least 1 cup of the starchy pasta water and set it aside. This cloudy, starchy water is essential for creating a silky sauce. Drain the pasta in a colander but don’t rinse it.

Step 3: While the pasta cooks, add the cottage cheese, minced garlic, grated Parmesan cheese, salt, and black pepper to your blender or food processor. Blend on high for 60-90 seconds, stopping once to scrape down the sides, until the mixture is completely smooth with no visible curds and has the consistency of heavy cream.

Step 4: Heat the olive oil in a large 12-inch skillet over medium heat for about 30 seconds until it shimmers. This creates a flavorful base for your cottage cheese pasta sauce.

Step 5: Add the drained pasta to the skillet, followed immediately by the blended cottage cheese sauce. Use a spatula or wooden spoon to toss everything together, coating each piece of pasta evenly.

Step 6: Pour in 1/4 cup of the reserved pasta water and stir continuously for 1-2 minutes until the sauce becomes glossy and coats the pasta smoothly. If the sauce still looks tight or clumpy, add another tablespoon of pasta water at a time, stirring well after each addition, until you achieve a silky coating that clings to the noodles. The sauce should coat the back of a spoon.

Step 7: Remove from heat immediately and serve hot. The cottage cheese pasta will thicken slightly as it sits, so serve right away for the creamiest texture.

Perfect Pairings for Your Protein Pasta

This creamy cottage cheese pasta pairs beautifully with fresh, crisp sides that balance its richness.

Simple Arugula Salad: The peppery bite of arugula with a light lemon vinaigrette cuts through the creamy sauce and adds a refreshing contrast.

Roasted Garlic Bread: Crusty bread is perfect for soaking up any extra sauce on your plate, and the toasted garlic echoes the garlic in the pasta.

Steamed Broccoli: Adding bright green broccoli florets brings color, crunch, and extra nutrients to make this cottage cheese pasta a complete meal.

Cherry Tomato Caprese: Fresh mozzarella, basil, and sweet tomatoes add summery brightness that complements the rich, creamy pasta perfectly.

Grilled Chicken Breast: For even more protein, grilled chicken sliced over the top turns this into a serious muscle-building dinner.

These are some of the best sides for cottage cheese pasta because they add freshness without competing with the creamy, savory flavors.

More Delicious High-Protein Dinner Ideas

This creamy cottage cheese pasta fits perfectly into a weekly rotation of satisfying, protein-rich meals. For another quick pasta option that’s equally comforting, try the Creamy Cottage Cheese Orzo which uses similar ingredients in a different format. When you want something with even more protein, the High Protein Creamy Beef Pasta delivers hearty satisfaction alongside this lighter cottage cheese version.

For variety in your meal prep, pair this pasta with other cottage cheese-based dishes like the innovative Cottage Cheese Chicken Parm Bowl or the protein-packed Everything Bagel Cottage Cheese Bites for breakfast. Round out your weekly menu with crowd-pleasing options like Cheesy Garlic Chicken Pasta or the elegant Garlic Butter Chicken Bites with Creamy Parmesan Pasta.

Storing Your Leftover Pasta

I recommend storing leftover cottage cheese pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably as it chills, but that’s completely normal.

To reheat, add the pasta to a skillet over low heat with 2-3 tablespoons of water or milk, stirring gently until warmed through and the sauce loosens up again. You can also microwave it in 30-second intervals, adding a splash of liquid between each heating. The key is reheating slowly to prevent the dairy from separating.

Pro tip: this cottage cheese pasta doesn’t freeze well because the dairy-based sauce tends to break and become grainy when thawed. It’s best enjoyed fresh or within a few days of making it.

Your Cottage Cheese Pasta Questions Answered

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