Pumpkin Protein Pasta Sauce with Cottage Cheese -

Pumpkin Protein Pasta Sauce with Cottage Cheese

In a blender or food processor, combine 2/3 cup cottage cheese with 1/4 cup almond milk. Blend until completely smooth and set aside.
In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 3 cloves minced garlic, 1 teaspoon Italian seasoning, 1/4 teaspoon paprika, 1/4 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Cook for 1 minute until fragrant.
Pour in 1 cup almond milk (reserving the remaining 1/4 cup). In a small bowl, stir 1 tablespoon cornstarch into the reserved 1/4 cup milk, then add to the saucepan. Simmer for 2-3 minutes until the sauce begins to thicken.
Stir in 1/2 cup pumpkin puree and 1/2 cup shredded parmesan cheese. Continue stirring until cheese is melted and sauce is smooth.
Remove the saucepan from heat. Gently stir in the blended cottage cheese mixture until fully combined and smooth. Serve warm over your favorite pasta or veggies.

Blend the cottage cheese first: This keeps the sauce silky and prevents curdling.

Don’t skip the garlic: It adds so much depth and really ties the fall flavors together.

Use any milk you like: Almond, oat, or dairy milk all work, whatever suits your diet and taste.

Simmer, don’t boil: Boiling can cause the sauce to separate or thicken too much.

Did you make this recipe?Please let me know in the comments below how it turned out :)