Ingredients
- kosher salt
- 8 ounces short pasta shape (use a protein pasta for extra protein)
- 3/4 cup whole milk cottage cheese
- 3/4 cup whole milk
- 4 ounces feta cheese
- 1 1/2 tablespoons cornstarch (this helps the sauce thicken up)
- 1 tablespoon unsalted butter
- freshly-ground black pepper
- seasonings of choice, to taste (I used paprika and nutritional yeast)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain.
- Meanwhile, add the cottage cheese, milk, feta, and cornstarch to a blender. Blend until smooth.
- Heat the butter and several grinds black pepper in the now-empty pasta pot over medium-low heat. Add the sauce and season with salt, seasonings of choice, and more black pepper to taste.
- Cook until gently bubbling and beginning to thicken, 5 to 8 minutes. (Do not increase the heat!) Remove from heat, wait for the bubbling to stop, and then stir in the pasta.
Inspired by Lauren Fit Foodie. To switch things up, feel free to replace the feta with the cheese of your choosing, such as sharp cheddar.