Hey y'all! If you love a silky, restaurant-level pasta that also packs a serious protein punch, this Cottage Cheese High-Protein Pasta is your new weeknight hero. It’s creamy, bright, and comforting with a luscious sauce that hugs every noodle—perfect for busy nights, meal prep, or impressing friends without breaking a sweat. Let’s get cooking!
Why You’ll Love This Cottage Cheese High-Protein Pasta
- Ready in 20 minutes flat, so dinner hits the table fast.
- Ultra-creamy texture without heavy cream—thank you, cottage cheese!
- Packed with protein to keep you satisfied and energized.
- Simple pantry ingredients transform into a gourmet-tasting sauce.
- Easy to customize: spicy, baked, or extra-green.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Yield: 4 servings
Ingredients for Cottage Cheese High-Protein Pasta
- 8 oz (225 g) pasta (penne, rotini, or chickpea pasta for extra protein)
- 3 quarts (2.8 L) water + 1 ½ tablespoon (27 g) kosher salt for boiling
- 1 cup (240 g) low-fat cottage cheese (2%)
- ¼ cup (25 g) finely grated Parmesan cheese
- 2 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice (about ½ lemon)
- ½ teaspoon lemon zest (optional but brightens the sauce)
- ½ teaspoon kosher salt (for the sauce)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional, for a kick)
- ½ to ¾ cup (120–180 ml) reserved pasta water
- ¼ cup (10 g) chopped fresh basil or parsley, plus more for garnish
- Optional add-ins: 1 cup (140 g) peas, or 1 cup (140 g) steamed broccoli florets
How to Make Cottage Cheese High-Protein Pasta
Step 1: Boil and Salt the Pasta Water
Bring 3 quarts (2.8 L) of water to a rolling boil. Stir in 1 ½ tablespoon (27 g) kosher salt. Add the pasta and cook until al dente, 8–10 minutes (check your package). Reserve ¾ cup (180 ml) pasta water, then drain.
Step 2: Blend the Cottage Cheese Sauce
In a blender or food processor, combine cottage cheese, Parmesan, olive oil, garlic, lemon juice, lemon zest, ½ teaspoon salt, pepper, and red pepper flakes. Blend on high until completely smooth and silky, 30–60 seconds.
Step 3: Warm the High-Protein Sauce Gently
Pour the blended sauce into a large skillet or saucepan. Add ½ cup (120 ml) reserved pasta water and warm over low heat for 2–3 minutes, stirring, until the sauce reaches about 160°F (71°C). Do not boil to prevent curdling.
Step 4: Toss Pasta and Emulsify
Add the drained pasta to the skillet and toss vigorously for 1–2 minutes over low heat. If needed, splash in more pasta water (1–2 tablespoon at a time) until the sauce is glossy and clings to the noodles. Stir in the fresh herbs and any optional veggies.
Step 5: Finish and Serve
Taste and adjust seasoning with a pinch of salt, extra lemon, or black pepper. Plate the Cottage Cheese High-Protein Pasta and garnish with more herbs and a little extra Parmesan. Serve hot.
Notes for Creamy Protein Pasta Success
- Full-fat vs. low-fat: Low-fat cottage cheese makes a light but creamy sauce; full-fat gives even richer silkiness.
- Smoothness hack: If you don’t have a high-powered blender, blend an extra 15–20 seconds and strain through a fine-mesh sieve for ultra-smooth sauce.
- Curious about cottage cheese nutrition? See this overview from the Cleveland Clinic: Is Cottage Cheese Good for You?
Variations: Spin Your Cottage Cheese Pasta
- Baked High-Protein Pasta: Transfer mixed pasta and sauce to a 2-quart baking dish, top with ½ cup shredded mozzarella, bake at 400°F (204°C) for 8 minutes, then broil 1–2 minutes until bubbly and golden.
- Spicy Arrabbiata: Stir ½ cup spicy tomato sauce into the blended cottage cheese sauce and add an extra ¼–½ teaspoon red pepper flakes.
- Green Goddess: Blend in 2 cups (60 g) baby spinach and ¼ cup fresh herbs (basil, parsley) for a vibrant green, herby high-protein pasta.
Required Equipment for Cottage Cheese High-Protein Pasta
- Large pot (at least 4 quarts)
- Colander
- Blender or food processor (immersion blender works too)
- Large skillet or saucepan
- Measuring cups and spoons
- Instant-read thermometer (optional, for 160°F target)
- Microplane zester (optional for lemon and fine Parmesan)
- Tongs or pasta spoon
How to Store Cottage Cheese High-Protein Pasta
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm gently over low heat with a splash of water or milk, stirring until smooth and reheated to about 160°F (71°C). Avoid boiling.
- Freeze: The assembled pasta doesn’t freeze well. Freeze just the blended sauce up to 2 months; thaw overnight and re-blend before warming.
Serving and Pairings for Your High-Protein Pasta
- Bright side salad (arugula, lemon, olive oil, shaved Parmesan)
- Roasted broccoli or asparagus
- Garlic bread or warm crusty baguette
- Extra protein toppers: grilled chicken, shrimp, or crispy chickpeas
Pro Tips for the Best Cottage Cheese High-Protein Pasta
- Salt smart: Aim for about 1–2% salinity in your pasta water for the best-tasting noodles; learn more about pasta water and emulsification here: Serious Eats on salting pasta water.
- Emulsify like a pro: Add reserved pasta water gradually and toss constantly until the sauce turns glossy and clings to the pasta.
- Keep it low and slow: Heat the dairy sauce gently to around 160°F (71°C) to avoid separating—never let it boil.
FAQ: Cottage Cheese High-Protein Pasta
Can I make this without a blender?
Yes—use an immersion blender in a tall jar, or mash the cottage cheese well, then whisk vigorously. For the smoothest sauce, strain it through a fine-mesh sieve.
How much protein is in a serving?
Estimates vary by pasta choice. With wheat pasta, expect roughly 18–22 g protein per serving; with chickpea or lentil pasta, about 28–34 g per serving. Numbers depend on your brands and portions.
Will it taste like cottage cheese?
Nope—once blended with Parmesan, lemon, garlic, and olive oil, the flavor turns savory, cheesy, and slightly tangy, more like a light Alfredo than straight cottage cheese.
Ingredients
- 8 oz (225 g) whole-wheat penne or other pasta
- 1 cup (225 g) low-fat cottage cheese
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 2 cups (60 g) baby spinach, roughly chopped
- 1 cup (150 g) cherry tomatoes, halved
- ¼ cup (25 g) grated Parmesan cheese, plus extra for serving
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
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1Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente (about 9-11 minutes). Reserve ½ cup of pasta cooking water, then drain the pasta.
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2While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned.
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3Add the cherry tomatoes to the skillet and cook 2-3 minutes until they begin to soften. Stir in the chopped spinach and cook until wilted, about 1-2 minutes.
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4Lower the heat. Add the drained pasta to the skillet and remove from heat. Stir in the cottage cheese, grated Parmesan, lemon juice, and red pepper flakes. Add reserved pasta water a tablespoon at a time to reach a creamy consistency.
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5Season with salt and freshly ground black pepper to taste. Toss thoroughly to combine so the cottage cheese coats the pasta evenly and heats through from the residual heat.
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6Serve immediately, garnished with fresh basil leaves and additional grated Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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