Ingredients:

  • 2 cups (450g) cottage cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (60ml) milk
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (14g) butter
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/8 tsp (0.5g) ground nutmeg

Instructions:

  1. Combine the cottage cheese, Parmesan, milk, salt, pepper, and nutmeg in a high-speed blender; pulse on high for 45–60 seconds until the mixture is completely smooth and no curds remain.
  2. Heat the butter in a medium non-stick skillet over medium-low heat, add the minced garlic, and sauté for about 1 minute until fragrant and translucent.
  3. Pour the blended cottage cheese mixture into the skillet with the garlic; stir constantly over low heat for 3–5 minutes until warmed through and slightly thickened, ensuring the sauce does not reach a rolling boil.
  4. Remove the pan from the heat; if the sauce is too thick, whisk in one tablespoon of warm pasta water or extra milk until a velvety, pourable consistency is reached.