Description

Hey friends, Beau here from Feastical! If you love creamy pasta but don’t love the post-dinner heaviness, this sauce is about to become your weeknight hero. Blended cottage cheese transforms into a silky, luscious sauce that hugs every noodle—no heavy cream required. It’s fast (15 minutes!), budget-friendly, secretly protein-packed, and endlessly customizable. Let’s make comfort food that leaves you energized and happy.

Ingredients

1 cup cottage cheese (2% or full-fat for best texture)
¼ cup grated Parmesan (freshly grated melts best)
1 clove garlic (raw for punch, roasted for sweetness)
1–2 tbsp olive oil
¼–½ cup reserved pasta water
Salt & freshly ground black pepper, to taste

Optional boosters: red pepper flakes, lemon zest, fresh basil or parsley, pinch of nutmeg

Instructions

Cook pasta & save water
Boil pasta in well-salted water until al dente. Reserve at least ½ cup pasta water, then drain.
Blend until dreamy
Add cottage cheese, Parmesan, garlic, olive oil, and 2 tbsp pasta water to a blender. Blend on high 45–60 seconds until completely smooth.
Warm gently
Pour sauce into the warm pasta pot over low heat. Whisk in pasta water a splash at a time until it’s silky and pourable.
Toss & finish
Add pasta, toss to coat. Season with pepper (and salt if needed). Add any boosters you love.

Notes

Grainy? Blend longer. High speed + patience = silk.
Too thick? Add pasta water, 1 tbsp at a time.
Too thin? Simmer gently 1–2 minutes or add a bit more Parmesan.
Make ahead? Blend without pasta water; refrigerate up to 3 days. Reheat gently and thin when serving.