Creamy Pumpkin Pasta (with cottage cheese)
An easy and delicious blender pasta sauce packed with fiber and protein.
Ingredients
- 1 pound spaghetti or any pasta of your choice
- 1 cup cottage cheese whole milk or low-fat
- 3/4 cup pumpkin puree
- 2 oz cream cheese 1/4 cup
- 1 Tbsp butter (optional) adds a little extra creaminess
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp ground black pepper
- 1/4 cup milk (any kind)
- grated parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save a cup of pasta cooked water before draining the pasta and placing it back in the pot.
- While the pasta cooks, add the cottage cheese, pumpkin, cream cheese, butter, garlic power, salt, pepper, and milk to a blender. Blend until smooth, about 30 seconds.
- Pour the blended sauce over the cooked pasta and stir to coat. Add a splash or two of pasta water and mix to make the sauce extra creamy. If the pasta has cooled too much before serving, rewarm over low heat, adding more pasta water as needed to loosen the sauce.
- Taste and add more salt and pepper as needed. Serve with parmesan cheese for sprinkling on top, if desired.