Ingredients:

  • 12 oz (340g) protein-based pasta
  • 1 tsp (6g) salt
  • 2 cups (450g) low-fat cottage cheese
  • ½ cup (120g) plain non-fat Greek yogurt
  • 1 ½ cups (170g) sharp cheddar cheese, shredded
  • ¼ cup (60ml) skim milk
  • 1 tsp (3g) garlic powder
  • ½ tsp (3g) onion powder
  • ¼ tsp (1.5g) smoked paprika

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the protein pasta and cook according to package instructions until al dente.
  3. Reserve ½ cup (120ml) of the starchy pasta water before draining the pasta in a colander.
  4. Add the cottage cheese, Greek yogurt, milk, garlic powder, onion powder, and smoked paprika into a high-speed blender.
  5. Blend on high for 60–90 seconds until the mixture is completely smooth.
  6. Pour the blended sauce into the pot over low heat.
  7. Gradually whisk in the shredded cheddar cheese until melted and glossy.
  8. Stir the cooked pasta back into the sauce.
  9. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time until velvety.