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Creamy Cottage Cheese Pasta: The High-Protein Trend

By the Healthy Plate team

Cottage Cheese Pasta

One of this year's biggest trends: the comfort food we love, rebuilt with more protein. Creamy pasta leads the pack, and the secret is blending cottage cheese instead of cream.

You get a silky, creamy sauce with far less fat and roughly three times the protein.

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Why cottage cheese?

  • Half a cup has about 14 g protein
  • Much less fat than cream
  • Blends into the same creamy texture

Cottage Cheese Pasta

5 minPrep
12 minCook
2Servings
480kcal

Ingredients

  • 180 g wholewheat or lentil pasta
  • 1 cup cottage cheese
  • 2 garlic cloves
  • 1/2 cup spinach
  • 1 tbsp grated parmesan
  • Black pepper, salt, pinch of nutmeg

Method

  1. Boil the pasta and keep 1/2 cup of the water.
  2. Blend cottage cheese, garlic and parmesan until smooth.
  3. Toss the hot pasta with the sauce, spinach and a splash of pasta water over low heat for a minute.
  4. Serve with black pepper.
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Tip

Warm the sauce, don't boil it, or the cottage cheese can split.

Why it went viral

Blended cottage cheese turns into a creamy alfredo-style sauce with far more protein and less fat — so gym fans love it.

Frequently asked questions

Does cottage cheese go lumpy when heated?

Blend it smooth first and stir it in off the heat.

How much protein per plate?

Around 30 g, depending on the cottage cheese and pasta you use.

Can I use regular pasta?

Yes, but wholewheat or lentil pasta adds more fibre and protein.

⚠️ For general education only. If you have a health condition or allergy, consult your doctor.