Ingredients:

  • 2 cups (450g) low-fat cottage cheese
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 cup (60ml) low-fat milk
  • 2 tbsp plain Greek yogurt
  • 3 cloves garlic, minced
  • 1 tsp butter
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup reserved pasta water

Instructions:

  1. Combine the 450g cottage cheese, 50g Parmesan, 60ml milk, and 2 tbsp Greek yogurt in your blender.
  2. Add the 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg directly into the canister.
  3. Blend on high for 60 seconds until the mixture is completely liquid and glossy.
  4. Melt the 1 tsp butter in a large skillet over medium low heat.
  5. Add the 3 minced garlic cloves to the shimmering butter.
  6. Sauté for 2 minutes until fragrant but not browned.
  7. Pour the blended cheese mixture into the skillet with the garlic.
  8. Whisk gently over low heat for 3 minutes until the sauce is warmed through and slightly thickened.
  9. Incorporate 1/2 cup of hot pasta water one tablespoon at a time if the sauce looks too heavy.
  10. Toss with your favorite cooked pasta until every strand is shimmering and coated.