Description
A creamy, high-protein cottage cheese pasta sauce that’s keto and low-carb friendly. This quick and easy sauce blends cottage cheese with savory Italian flavors and a hint of lemon zest, creating a rich, smooth coating perfect for low-carb pastas or vegetable alternatives.
Ingredients
Scale
Main Ingredients
- 2 cups full-fat cottage cheese
- 1 cup unsweetened almond milk (or any milk of choice)
- 4 tablespoons olive oil
- 6 garlic cloves, minced
- 1 cup grated Parmesan cheese (optional, but adds depth)
- 4 teaspoons cornstarch
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Zest of 1 lemon for brightness
- 1/4 cup chopped fresh basil or parsley
- 1 tablespoon nutritional yeast (adds cheesy, umami flavor if skipping Parmesan)
Optional Mix-ins
- Sautéed mushrooms
- Sun-dried tomatoes
Instructions
- Heat garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, stirring frequently to avoid burning and release the flavors.
- Blend sauce base: In a blender, combine the full-fat cottage cheese, unsweetened almond milk, cornstarch, Italian seasoning, salt, black pepper, and red pepper flakes. Blend until completely smooth and creamy, ensuring no lumps remain.
- Simmer sauce: Pour the blended mixture into the skillet with the cooked garlic. Add grated Parmesan cheese (if using) and lemon zest. Stir and bring the sauce to a gentle simmer over medium-low heat. Continue stirring until the sauce thickens, about 3 to 4 minutes.
- Add herbs and extras: Stir in the chopped fresh basil or parsley and any optional mix-ins like sautéed mushrooms or sun-dried tomatoes to enrich the sauce’s flavor and texture.
- Serve: Toss the creamy cottage cheese sauce with your favorite low-carb pasta, spiralized vegetables, or roasted cauliflower. Serve hot for a comforting and protein-packed meal.
Notes
- For a dairy-free version, substitute cottage cheese and Parmesan with vegan alternatives, and omit nutritional yeast or adjust accordingly.
- Use fresh herbs for the best flavor but dried herbs can be used in a pinch (use half the quantity).
- Cornstarch helps thicken the sauce quickly; ensure it is fully blended to avoid lumps.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your cottage cheese and Parmesan.
- This sauce pairs well with zucchini noodles, shirataki noodles, or roasted vegetables to keep it low-carb.
