This 20 minute creamy pesto pasta is a balanced and super satisfying one pot meal! My secret? Cottage cheese! Boasting almost 30 grams of protein per cup, plus the benefits of B vitamins, cottage cheese adds an extra dose of nutrition while also keeping you full longer after eating. Store bought pesto saves even more time so you can whip this up on a busy weeknight for a fuss free dinner the whole family can enjoy.
Over the years as a Registered Dietitian, I’ve heard my fair share of interesting nutrition claims. But one that seems to keep coming up time and time again is that “pasta is bad for you”. Well, I am here to dispel those rumors and tell you to go ahead and eat the dang pasta without a side of guilt. Pasta is often in our weekly meal rotation in one form or another.
Why?
Not only is pasta full of nutrients like fiber and B vitamins, it’s also easy to make (less stress), the kids love it (even less stress), and I’m able to create balanced one-pot meals, usually with built in leftovers. Plus who doesn’t love pasta?! It’s delicious.
This creamy pesto pasta has been a hit in our dinner rotation lately. It is beyond easy and the sauce is made with just 3 simple ingredients (plus salt and pepper) that pack in the nutrition— cottage cheese provides an instant no prep protein, spinach adds iron and Vitamin C, and pasta provides carbs, which, believe it or not are our body’s preferred source of energy. All you need is 20 minutes and you will have a stress-free balanced dinner the whole family will love.
Psst – Need some extra meal inspo? Check out my blog featuring 15+ balanced meal ideas.
Ingredients You Need To Make This Cottage Cheese Pesto Pasta
Cottage cheese: I’ve been loving experimenting with cottage cheese lately. From making a creamy and satisfying mac and cheese to a creamy french onion chip and veggie dip, cottage cheese adds that extra dose of protein while also contributing the creamiest texture. It’s also a homerun ingredient in this creamy pesto sauce.
Pesto: I used store-bought pesto to save time in the kitchen but you can go ahead and make your own if you want (try my walnut pesto here). Pesto, traditionally made from basil, garlic, pine nuts, parmesan, and olive oil, adds a rich, fresh flavor to this dish.
Spinach: I love adding a handful of spinach to a dish. Not only is spinach a nutrient powerhouse (more on that here), it’s also one of those greens that I have readily on hand, not to mention the vibrant color it adds.
Pasta Water: One of my favorite kitchen hacks. When the pasta cooks it releases some starch into the cooking water. When you add it to a sauce, it will help the sauce stick to the pasta noodles better while also making the sauce slightly creamy and overall smoothing it out. So if you’re someone who usually skips this step, I recommend testing it out! It really does improve the pasta experience!
Pasta: You can’t have a creamy pesto sauce without noodles. Any pasta type and shape will work. I often use Catelli smart noodles because they have an extra boost of fiber (to stabilize blood sugars and help you feel full) but a similar texture to white pasta. In the end, I recommend using whichever type of pasta and noodle shape you like best. The one that tastes good, feels good and is satisfying rather than the one you think is the “healthiest” (more on this here).
How To Make Creamy Pesto
Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ¼ cup of the pasta boiling water then drain and set aside.
In a blender, add the cottage cheese, pesto, pasta water, spinach, salt and pepper and blend until smooth. Adjust to taste adding more pesto, salt or pepper as desired.
Add the pesto sauce to the same pot the pasta was boiled in and return the pasta to the pot. Heat over medium heat until heated through, stirring frequently so the sauce doesn’t burn, about 2-3 minutes.
Top with parmesan and chili flakes if using. Serve with a lemon wedge and enjoy!
Nutritional Benefits (Nutrition by Addition)
This recipe is a perfect example of nutrition by addition – an intuitive eating principle that looks at what you can add to your plate instead of what you *should cut out*.
Let’s start with the cottage cheese: By blending up the cottage cheese and using it as the base of the sauce, not only am I adding some extra protein and vitamins, I’m also adding to the creaminess of the dish without taking away from the flavor or satisfaction.
While it has had a bad rap as a diet food in the past, cottage cheese has been getting a lot of praise this year and with good reason. It’s so versatile (you can use it in sweet recipes like this cottage cheese ice cream AND in savory dishes like this 5 minute warm queso dip).
While I wouldn’t recommend choking down cottage cheese as a forced snack if you don’t like it, diet culture also doesn’t get to claim any foods! If you find it enjoyable and satisfying in these recipes, reclaim it and use it as your own. (like adding it to pasta! Ain’t nothing diet-y here!)
Plus it packs a nutrient punch. 1 cup of cottage cheese has almost 30g of protein! It’s also rich in B12 (almost 60% of your DV) which plays a key role in red blood cell production. It also provides calcium (20% of your DV). Not to mention, other micronutrients like riboflavin, phosphorus, and selenium.
Next up spinach: I LOVE the addition of spinach to this recipe. It’s a nutrient dense leafy green that serves up iron, vitamin A, C, and K and is a great source of folate and antioxidants. Not only does it add a nice color to your meal it also helps support your overall immune, blood and bone health.
Last but not least—pasta: There was a time I wouldn’t touch pasta, and if I did…the guilt that would ensue! Everything we’d hear was that pasta was “bad”, too many carbs, empty calories, you name it. When I started to heal my relationship with food and began to eat foods with an intuitive eating lens, I was able to see pasta like any other food – a source of energy, satisfaction and nourishment. And with that permission came no more obsessing or feeling out of control around it.
Challenging food rules like this is something I work on with my clients in the Make Food Feel Good Program as they learn to trust their bodies and feel confident in their every day eating. If you find yourself feeling guilty or constantly overthinking what you’re eating, check out the program and our amazing community for support!
How To Choose The Right Pasta For You
Have you ever gone cross-eyed in the pasta aisle, agonizing over labels, trying to decide which pasta is the “healthiest”?
You are not alone. I have been there and know how overwhelming it can be. So instead of stressing over the “right pasta”, ask yourself these three questions:
What would taste good? What would feel good? What would be satisfying?
Are you choosing a specific pasta because it has extra protein in it or is it one that you think actually tastes good to you? There are so many different pastas on the market – chickpea or lentil pastas, egg noodles, and whole grain to name a few. I’ve tried a lot of them. Some taste great and others, I’m not a huge fan of.
Some days I go with pastas that have some extra fiber because I know it will keep me feeling full while also giving me the energy I need. Other days, I feel like a handmade white flour fettuccine noodle because I love the way it works with a sauce.
Choosing a pasta that tastes good, feels good, and is satisfying to you will lead to overall satisfaction after eating and ultimately reduce cravings or feelings of guilt.
Recipe, Kitchen, & Time Saving Hacks
Freeze extra noodles! While I typically create recipes with larger yields for planned leftovers this pasta is definitely best eaten fresh (when stored/reheated the sauce dries up and can become separated). With that said we have eaten it as leftovers before but I definitely prefer fresh.
If you buy a box of noodles larger than the 275g called for and prefer to use up the whole box, simply let any extra noodles cool, toss in a bit of olive oil, then freeze laid out in a single layer (flat) in a sealable freezer bag for future use!
Turn it into a kitchen sink recipe: I try my best to reduce food waste as much as possible by using ingredients that I have on hand as substitutes or additions. Pasta recipes are always great ways to use leftover ingredients (especially veggies that have seen better days).
This dish would be delicious with kale, asparagus, peppers, tomatoes, and mushrooms. Sautee them in a little oil and garlic and toss them into the pasta! You can add in any leftover protein you might have in the fridge like salmon or chicken.
If you do experiment with different veggies and proteins, let me know in the comments. I love seeing your creations.
If you make this Creamy Cottage Cheese Pesto Pasta, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo
Print20 Minute Pesto Cottage Cheese Pasta
- Total Time: 18 minutes
- Yield: 3-4 1x
Description
This 20 minute creamy pesto pasta is a balanced and super satisfying one pot meal! My secret? Cottage cheese! Boasting almost 30 grams of protein per cup, plus the benefits of B vitamins, cottage cheese adds an extra dose of nutrition while also keeping you full longer after eating. Store bought pesto saves even more time so you can whip this up on a busy weeknight for a fuss free dinner the whole family can enjoy.
Ingredients
250g grams pasta noodles (I like Catelli smart pasta for a bit of extra fiber)
¼ cup pasta water
1 cups cottage cheese
¼ cup pesto
1 packed cup spinach
Salt and pepper, to taste (I like my food on the saltier side and add ¼ – ½ tsp salt but this is totally up to your preference!)
To serve:
Parmesan cheese, grated
Lemon wedges
Chili flakes (optional)
Instructions
-
Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ¼ cup of the pasta boiling water then drain and set aside.
-
In a blender, add the cottage cheese, pesto, pasta water, spinach, salt and pepper if using and blend until smooth (alternatively omit the salt and pepper, taste the sauce once blended and adjust to taste as desired. Note the flavor will mellow when mixed in with the noodles, but you can always salt once plated if desired!
-
Add the pesto sauce to the same pot the pasta was boiled in and return the pasta to the pot. Heat over low-medium heat until just heated through (if heat is too high, the sauce will separate), stirring frequently so the sauce doesn’t burn, about 1-2 minutes. Remove from heat and top with parmesan and a squeeze of lemon (don’t’ skip these!) and chili flakes, if using.
Notes
I recommend enjoying this pasta fresh. It is not the best leftover/reheated as I find it gets a bit dry and the sauce can separate a bit when reheated. That said we have had it as leftover before but definitely prefer it fresh!
Serving Additions: While it is a complete and balanced meal as is, I like to serve it with an additional protein like chicken thighs or breasts (my favorfite is BBQ’d!), salmon, prawns or scallops
Tip re: noodle package size: I generally try to create recipes using up the whole box/package if I can but as I mentioned this recipe is best eaten fresh which is why I only used 250g. If you’ve bought a larger package ( many come in 375-400g), cook the whole thing and freeze the extra noodles, or 1.5 x the sauce to cover all of the noodles if serving a larger crowd!
- Prep Time: 3 minutes
- Cook Time: 15 minutes
Alexandra says
Wow! This is the third recipe I’ve tried of Lindsay’s and this one was also SO delicious. We were in a bit of a pinch for time and this meal was truly so quick and easy to whip up, enjoy and be satiated for the rest of the evening. This will be added to our weekday dinner rotation it’s so easy!
Lindsay Pleskot, RD says
Wohoooo! love to hear this Alexandra! So happy to know you are enjoying the recipes! 🥰