Ingredients
Paste and Water
- 8 oz fusilli pasta
- 1/2 cup pasta cooking water (reserved)
Sauce
- 1 cup cottage cheese
- 1 cup marinara sauce
- 1/4 cup shredded Parmesan cheese
- 1 garlic clove
- Salt, to taste
- Fresh basil leaves, to taste
Garnish
- Chili flakes, to taste
- Fresh basil leaves, to taste
- Extra Parmesan cheese, optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions minus 2 minutes to keep it slightly undercooked. Drain the pasta, reserving about 1 cup of the starchy pasta water before discarding the rest. Set pasta aside.
- Make the sauce: In a blender or food processor, combine cottage cheese, marinara sauce, Parmesan cheese, garlic clove, salt, and a few fresh basil leaves. Pour in approximately 1 cup of the reserved pasta water. Blend everything for 1-2 minutes until the sauce becomes silky smooth and creamy.
- Bring it all together: Return the drained pasta to the pot or transfer to a large skillet. Pour the creamy tomato sauce over the pasta. Stir the mixture over medium-low heat for 3–4 minutes to finish cooking the pasta and allow the sauce to thicken slightly. Taste and adjust seasoning as needed.
- Time to serve: Divide the pasta into serving bowls and garnish with a sprinkle of chili flakes and fresh basil leaves. Optionally, add extra Parmesan cheese on top. Serve hot and enjoy the creamy, flavorful pasta.
Notes
- You can substitute fusilli with any short pasta like penne or rotini.
- Reserve pasta water to help adjust sauce consistency and improve creaminess.
- Use fresh garlic for better flavor; minced or powdered garlic won’t give the same depth.
- Add chili flakes according to heat preference or omit for a milder dish.
- For a vegan alternative, substitute cottage cheese and Parmesan with plant-based versions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
