Spinach Cottage Cheese Pasta
This ultra creamy spinach cottage cheese pasta is like a high protein version of mac and cheese or fettuccine alfredo. Cooks in under 20 minutes for an easy weeknight dinner!
Equipment
- Food processor or blender
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 5 ounces baby spinach
- 8 ounces cottage cheese 2%
- 4 ounces shredded mozzarella cheese
- 2 pinches sea salt
- Grated parmesan cheese optional topping
Instructions
- Bring a large pot of salted water to a boil. Stir in the pasta shells and cook according to package directions.
- Once the pasta is cooking, add olive oil and minced garlic to a large frying pan and cook over medium-low until fragrant, just a minute or so. Add the baby spinach and sauté until wilted, 2 to 3 minutes.
- Remove spinach from heat and transfer to a food processor. Add the cottage cheese, shredded mozzarella, and a pinch of sea salt, then pulse until well blended. The spinach should be finely chopped and the sauce should be smooth and creamy. Adjust salt to taste.
- Once the pasta is done cooking, drain and add back to the pot. Add the sauce to the pasta and stir to combine, then serve hot, optionally topped with freshly grated parmesan.
Notes
Pasta shells: We like to use shells for a mac and cheese feel here, but feel free to use whatever pasta shape you prefer. Try fettuccine for an alfredo-style dinner instead!
Timing: If you start sautéing the spinach once the pasta is boiling, the sauce and pasta will be ready at about the same time.
Notes on salt: Cottage cheese can be high in sodium already, but we think a pinch or two of salt is necessary to help make the flavors in the sauce pop. Use your own taste buds to determine how much salt you want to add at each step.
Serving suggestions: Serve this pasta with dressed greens, bread and dipping oils, garlic bread, or even roasted veggies for a complete meal.
Storing and reheating: Store leftover pasta in the fridge for up to 4 days and reheat single servings in the microwave for about 2 minutes, stirring halfway through.
Recipe updated on 8/12/25: We updated this recipe to simplify the steps. We no longer call for heating the sauce on the stove after blending it. This makes the recipe far simpler and leads to a creamier sauce.
Nutrition
Serving: 1serving | Calories: 782kcal | Carbohydrates: 93g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 64mg | Sodium: 1164mg | Potassium: 816mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7188IU | Vitamin C: 20mg | Calcium: 478mg | Iron: 4mg
