Q1: What is the absolute, number one secret to a perfectly smooth, not grainy or lumpy, cottage cheese pasta sauce?

The secret is to blend it well and to heat it gently . It is absolutely crucial to use a good blender (a high-speed one is best!) to completely break down the curds in the cottage cheese until it is silky smooth. The second secret is to warm the finished sauce over a very low heat . High heat can cause the proteins in the cottage cheese to tighten up and separate, resulting in a grainy texture.

Q2: Does this cottage cheese pasta actually taste like cottage cheese?

You will be amazed! While the cottage cheese provides the incredible, creamy texture and a subtle, pleasant tang, the other bold, classic ingredients—the salty Parmesan cheese and the pungent garlic —are the primary flavors that you will taste. It tastes remarkably similar to a classic, rich Alfredo sauce.

Q3: Can I make this sauce ahead of time for meal prep?

Yes, this is a perfect make-ahead sauce! You can prepare the entire blended sauce and store it in an airtight container or a jar in the refrigerator for up to 5 days . When you are ready to eat, you can simply reheat it gently in a skillet on the stovetop while you cook your fresh pasta.

Q4: What is protein pasta?

Protein pasta is a type of pasta that has been fortified with extra, plant-based protein. It is typically made from legumes like chickpeas, lentils, or edamame instead of, or in addition to, traditional wheat flour. It's a fantastic, healthy choice that can often double the amount of protein in your final dish.

Q5: Can I freeze this sauce?

Because this sauce is dairy-based, freezing it can sometimes slightly change the texture, and it may be a bit less smooth upon thawing. For the absolute best, creamiest result, it is recommended to make the sauce fresh.

High-Protein Cottage Cheese Pasta (The Viral TikTok Recipe!)

A quick, easy, and healthy recipe for a high-protein vegetarian pasta dish. This meal features a creamy sauce made by blending low-fat cottage cheese with milk, Parmesan cheese, and garlic until perfectly smooth. The sauce is gently heated in a skillet, and fresh spinach is wilted into it. Finally, cooked protein pasta is tossed with the sauce, using a bit of reserved pasta water to create a velvety coating for the noodles.

Author: Evelyn

Ingredients

12 ounces protein pasta
16 ounces low-fat cottage cheese
1/2 cup skim milk
1/3 cup grated Parmesan cheese, plus more for topping
1/2 Tablespoon minced garlic
1 teaspoon salt
1 teaspoon freshly cracked black pepper, plus more for topping
2 cups chopped spinach

Instructions

Cook the protein pasta in a large pot of salted water according to the package directions.
While the pasta is cooking, combine the cottage cheese, milk, Parmesan cheese, and garlic in a blender. Blend until the sauce is completely smooth.
Pour the blended sauce into a non-stick skillet and warm it over low heat.
Once the sauce is warm, add the chopped spinach and stir until it has wilted.
Before draining the pasta, reserve 1/4 cup of the starchy pasta water.
Add the reserved pasta water to the sauce in the skillet, then add the cooked, drained pasta.
Turn off the heat and stir the pasta continuously in the sauce for 1-2 minutes, allowing the sauce to coat the pasta and thicken.
Serve immediately, topped with more cracked black pepper and Parmesan cheese.

Notes

This is a very quick weeknight meal that can be made in the time it takes to boil the pasta.
Using a blender is the key to transforming the cottage cheese into a smooth, creamy sauce without any lumps.
Reserving the starchy pasta water is an important step that helps the sauce cling to the pasta and makes it extra silky.
The sauce will continue to thicken as it cools, so it’s best served immediately.

Find it online: https://cookupjoy.com/high-protein-cottage-cheese-pasta/