I love this high protein creamy spinach pasta because it’s easy enough for a busy Tuesday, but nice enough to serve to friends — especially with a sprinkle of Parmesan and some crusty bread on the side. Bonus: it reheats well for lunch the next day (if you’re lucky enough to have leftovers).
why i love this recipe
I don’t know about you, but anytime I’m scrambling for dinner plans and need something FAST I always turn to pasta!
I am big on my meals being protein-forward making this creamy spinach pasta a winner because I don’t have to thaw or cook any meat, but can get a decent amount of protein from the sauce alone! However, if available, I love to add a grilled chicken breast or some chicken meatballs for a very hearty & satiating meal!
Another thing I love about this creamy spinach pasta is how simple the sauce is. Cottage cheese blends into the creamiest, velvety sauce without needing heavy cream, and it’s such an easy way to sneak in extra protein. Once it’s tossed with the warm pasta, garlic, and spinach, it becomes rich, cozy, and so satisfying while still feeling lighter than most traditional creamy pasta dishes.
It’s also a great “use what you have” kind of meal. You can add sautéed mushrooms, roasted broccoli, sun-dried tomatoes, or whatever veggies you have in the fridge. It comes together in about the same amount of time it takes to boil the pasta, which makes it perfect for busy weeknights when you want something homemade but don’t want to spend forever in the kitchen.
Ingredients you’ll need for the creamy spinach pasta
- Olive Oil
- Spinach
- Parmesan Cheese– for this dish, I prefer Parmigiano Reggiano, it’s aged at least 12 months, has a rich, nutty flavor.
- Lemon Juice
- Cottage Cheese- My preference is low-fat for this recipe, but any milkfat percentage will work
- Garlic Cloves
- Pasta– use a pasta like rigatoni, penne, tortiglioni or any pasta the sauce can cling to
- Salt & Pepper
step-by-step
- Boil the pasta to “al dente” or “firm to the bite” — tender on the outside, but with a slight resistance in the center. Before draining, be sure you reserve 1/2 cup pasta water!
- Sauté the spinach in a skillet with a drizzle of olive oil until wilted. This can be done while the pasta is cooking.
- Blend the wilted spinach, cottage cheese, parmesan, lemon juice, herbs and garlic 2 tablespoons pasta water. If sauce is too thick, add more pasta water a little at a time.
- Pour the sauce over the cooked pasta and toss until combined.
- Serve & garnish with extra parmesan and herbs, if desired.
for a step-by-step tutorial of my creamy spinach pasta, watch the video on Instagram
pro tips
- Don’t skip the pasta water
That starchy pasta water is the secret to a silky sauce. Start with the 2 tablespoons in the blender, then add more a little at a time if needed. It helps the cottage cheese sauce cling perfectly to the pasta. - Blend until completely smooth
For the creamiest sauce, blend the cottage cheese mixture for at least 30–45 seconds. This transforms the texture from slightly curdy to smooth and velvety. - Salt your pasta water well
Pasta absorbs a lot of flavor while it cooks, so make sure your water is generously salted. This helps season the dish from the inside out. - Toss the sauce with hot pasta
Add the sauce immediately after draining the pasta while everything is still warm. The heat helps the sauce loosen slightly and coat the noodles beautifully.
variations
- Add Protein
For an even heartier meal, add grilled chicken, rotisserie chicken, turkey meatballs, or Italian chicken sausage. - Make it Extra Veggie-Packed
Stir in sautéed mushrooms, roasted broccoli, asparagus, or sun-dried tomatoes for more texture and flavor. - Swap the Greens
Spinach works great, but you can also use kale or even frozen spinach (just thaw and squeeze out excess water first). - Add a Little Heat
A pinch of red pepper flakes or a drizzle of chili oil adds a nice kick. - Make it Gluten-Free
Simply use your favorite gluten-free pasta and the recipe works perfectly.
storage & reheating
Store leftovers
Transfer any leftover pasta to an airtight container, like this one here, and store in the refrigerator for up to 3–4 days. The sauce may thicken as it sits, which is completely normal.
Reheat gently
When reheating, add a splash of milk, water, or broth to help loosen the sauce and bring it back to a creamy consistency. Warm in the microwave in 30–45 second intervals, stirring between each, or reheat in a skillet over medium-low heat.
Make the sauce ahead
You can blend the cottage cheese spinach sauce up to 2 days in advance and store it in the refrigerator. When ready to serve, simply cook the pasta and toss with the sauce and a little pasta water to warm everything through.
Freezing
This recipe is best enjoyed fresh, as cottage cheese sauces can change texture once frozen and thawed. For the best creamy consistency, stick to refrigerating leftovers instead of freezing.
If you love incorporating cottage cheese for a high protein meal, check out my other recipes:
High Protein McGriddle Muffins
Creamy Spinach Pasta
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 5oz container spinach, fresh
- ½ cup cottage cheese
- ⅓ cup parmesan cheese grated
- 2 tablespoons lemon juice
- handful of fresh herbs such as parsley and basil
- 1 garlic clove
- ½ teaspoon salt
- ½ teaspoon pepper
- 7 ounces uncooked pasta rigatoni, penne, or tortiglioni work well for holding the sauce
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve ½ cup of the pasta water and set it aside.
- In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach and sauté until wilted, about 2–3 minutes.
- Transfer the cooked spinach to a blender. Add the cottage cheese, parmesan, lemon juice, fresh herbs, garlic, and 2 tablespoons of the reserved pasta water. Blend until the sauce is smooth and creamy. If the sauce is too thick, add more pasta water a tablespoon at a time until it reaches your desired consistency.
- Pour the sauce over the cooked pasta and toss until evenly coated. Serve warm, garnished with extra parmesan if desired.
