This is a quick pasta sauce made with cottage cheese and a small set of pantry ingredients. It blends into a smooth, creamy base without much effort and comes together in a few minutes on the hob. It’s straightforward, flexible, and works with most pasta without needing anything extra.
Why this recipe works
- Very quick to prepare
- Uses simple, accessible ingredients
- Blends into a smooth sauce easily
- Works with a wide range of pasta dishes
Creamy Cottage Cheese Pasta Sauce
A simple blended cottage cheese pasta sauce, cooked gently for a smooth, creamy finish.
- 240 ml milk (semi-skimmed if preferred)
- 120 ml cottage cheese
- 1 tbsp cornflour
- ¼ tsp salt
- ⅛ tsp black pepper
- ¼ tsp garlic powder (or more to taste)
- 50 g grated Parmesan or Romano cheese
- Dried basil (to taste)
- Dried oregano (to taste)
- Fresh parsley (optional)
- Add milk, cottage cheese, cornflour, salt, pepper, garlic powder, and grated cheese to a blender or food processor. Blend until smooth.
- Pour the mixture into a small saucepan. Add basil and oregano.
- Cook over medium‑low heat until warmed through and smooth, stirring occasionally.
- Let it cook gently for about 5 minutes until it thickens slightly.
- Add cooked pasta and mix well before serving.
- Garnish with fresh parsley if using.
Variations & substitutions
- Use more garlic powder for stronger flavour
- Add spinach or mushrooms for bulk
- Swap herbs depending on what you have
Storage & leftovers
Best used fresh, but will keep for up to 2 days. Reheat gently to avoid splitting