Ingredients:

  • 2 cups (450g) cottage cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/4 cup (60ml) reserved pasta water
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) Italian seasoning
  • 1/2 tsp (3g) onion powder
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) chopped fresh parsley

Instructions:

  1. Combine the cottage cheese, grated Parmesan, olive oil, and all dry spices into a high speed blender. Note: Adding the oil now helps the blender move more efficiently.
  2. Blend on high for 60–90 seconds until the mixture is completely smooth and no visible curds remain.
  3. Turn the blender to low and slowly stream in the reserved pasta water.
  4. Continue blending for another 30 seconds until the sauce appears glossy and pourable.
  5. Pour the blended mixture into a medium saucepan over low heat.
  6. Stir constantly with a silicone spatula for 3–5 minutes until the sauce is warm and fragrant.
  7. Stop immediately before the sauce reaches a rolling boil to prevent splitting.
  8. Stir in the lemon juice and fresh parsley just before removing from heat.