Ingredients:

  • 450g Low-fat 2% cottage cheese
  • 50g freshly grated Parmesan cheese
  • 1/2 cup reserved starchy pasta water
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 340g dry pasta of choice
  • Salt and cracked black pepper to taste

Instructions:

  1. Boil the pasta. Cook 340g dry pasta in a large pot of salted water according to package directions until al dente.
  2. Combine the dairy. Place 450g cottage cheese, 50g Parmesan, 2 cloves minced garlic, 1 tbsp tomato paste, and your seasonings into a blender.
  3. Pulverize the curds. Blend on high for 45 to 60 seconds until the mixture is completely smooth and no lumps remain.
  4. Reserve the liquid. Before draining the pasta, carefully scoop out at least 1 cup of the boiling starchy water.
  5. Drain the noodles. Set the pasta aside in a colander but do not rinse it; the surface starch helps the sauce stick.
  6. Temper the sauce. Slowly whisk 1/2 cup of the hot pasta water into the blender with the cheese mixture.
  7. Merge the components. Return the warm pasta to the pot or a large bowl and pour the blended sauce over the top.
  8. Toss and coat. Stir vigorously for 1 minute until the sauce thickens and glazes every piece of pasta.
  9. Adjust the consistency. If the sauce seems too thick, add more reserved pasta water 1 tablespoon at a time.
  10. Final seasoning. Season with salt and cracked black pepper to taste and serve immediately while the steam is rising.