Buzz
Cottage cheese holds a special place in my life. Without it, I would descend into a hangry, irritable mess, and reaching my daily protein goal—something I’m still adjusting to after a year of weight training—would be nearly impossible. The idea of eating to grow stronger is new to me, which feels odd since it’s essentially the core purpose of food.
I devour cottage cheese to fuel my body, but I also genuinely savor it. It makes for the perfect no-cook breakfast, looks stunning when whipped, and works wonders in pancakes. Plus, it’s packed with protein and, when mixed with evaporated milk, creates a creamy, indulgent pasta sauce.
Cottage cheese pasta sauce is a powerhouse of protein.
When it comes to protein, this sauce packs a punch—much more than what you’d get from a jar of store-bought alfredo. This recipe yields just over two cups of sauce with a total of 34 grams of protein, while the same amount of Kroger brand jarred alfredo offers only 8 grams. Even if you're not specifically aiming for protein goals, it’s worth making because it’s both simple and delicious.
There are several versions of cottage cheese sauce floating around online. Some recipes simply blend cottage cheese, but I found those to be prone to clumping and coagulating unless heated just right—and I rarely do things that could be called 'just right.' Instead, I went with a 50/50 mix of cottage cheese and evaporated milk, and it was perfect.
This sauce is creamy, rich, and easy to prepare. You simply blend the two ingredients together and then season it to taste. For mine, I added salt, white pepper, a dash of MSG, and a generous squeeze of Dijon mustard. (Dijon not only adds flavor but also works as a fantastic emulsifier, keeping the sauce smooth.) You could also throw in Worcestershire sauce, nutmeg, paprika, or garlic powder, or even blend in a garlic clove—but be warned: that will make the sauce powerfully garlicky.
Once everything is blended together, add a splash of starchy pasta water and heat the mixture over medium-low heat until it thickens. Toss with your pasta of choice—gnocchi works wonderfully here—and enjoy.
A protein-rich cheesy pasta sauce
Ingredients:
Approximately one pound of pasta, cooked just under al dente and drained, with 1/2 cup of pasta water set aside
1 cup full-fat cottage cheese
1 cup evaporated milk
1/2 teaspoon Dijon mustard
1/4 teaspoon fine salt
1/4 teaspoon white pepper
A pinch of MSG
In a high-powered blender or with an immersion blender, combine all ingredients (except for the pasta and pasta water) and blend until smooth. Transfer the sauce to a medium saucepan with the pasta water and heat over medium-low heat until it thickens enough to coat the back of a wooden spoon.
Add the pasta to the pot and toss to ensure it's evenly coated. Serve right away with a generous sprinkle of finely grated parm or pecorino if you like, and savor those gainz, bro.
