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Creamy Pumpkin Cottage Cheese Pasta

5 Minutes + 10 Minutes Cooking

super easy

4 Servings

This Creamy Pumpkin Cottage Cheese Pasta exudes the ideal autumnal spirit! The sauce, enriched with pumpkin purée and cottage cheese, is delightfully creamy. With minimal cooking involved, it truly embodies a cozy autumn embrace in a dish!

Are you a fan of high protein pasta recipes? Try also my Creamy Tomato Cottage Cheese Pasta!



Adjust Servings
300 grams uncooked pasta
1 small onion
250 grams pumpkin purée
250 grams cottage cheese
125 ml half & half *you can use heavy cream as well
100 grams grated parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1 tablespoon nutritional yeast
salt to taste
To Finish
4 tablespoon unsalted butter
6 leaves fresh sage
150 grams panko breadcrumbs
salt and pepper to taste
Nutritional Information
512 Calories
13 g Fat
28 g Protein
68 g Carbs
8 g Sugars


Perfect Pasta
Start by boiling your pasta in salted water, as per the package instructions, until al dente. Once done, drain and set aside. In a large pan, sauté your finely diced onion in a splash of olive oil or butter. Cook until translucent. Then sprinkle in the black pepper, nutmeg, nutritional yeast, and salt. Cook for 1 minute.
Stir in the pumpkin purée, half & half and cottage cheese and let it meld with seasoned onions. Allow the sauce to simmer for a few minutes, letting the flavors intertwine. Transfer your sauce to a blender and blend until velvety smooth. Pour it back into the pan, embracing its creamy consistency.
Mark as complete
Pasta Meets Sauce
Gently fold in the cooked pasta, ensuring each strand gets coated in the sauce. Sprinkle in the grated parmesan cheese, allowing it to melt through.
In a separate small pan, melt the butter. Toss in the fresh sage leaves and let them sizzle until fragrant. Now, stir in the panko breadcrumbs. Season with salt and pepper and toast until golden brown. This breadcrumb mixture will bring a crunchy contrast to our creamy pasta. Dish out your creamy pumpkin cottage cheese pasta, top generously with the sage panko breadcrumbs
Mark as complete
Ensure your blender is suitable for hot liquids when transferring the sauce. Alternatively, let the sauce cool slightly before blending to avoid potential splatters and burns.
While any pasta shape works, rigatoni, fusilli, or penne are great choices as they hold the sauce well.
Keep an eye on the breadcrumbs when toasting. They can quickly turn from golden brown to burnt.
Consider adding a pinch of cayenne pepper or smoked paprika for a subtle heat.
Let the pasta cool down to room temperature before considering storage to maintain texture and flavor. Store the pasta in an airtight container in the refrigerator. It should remain fresh for up to 3 days.
When reheating, consider adding a splash of milk or broth to keep the pasta creamy. Gently warm it up on the stove or microwave. If you've stored the breadcrumbs separately, sprinkle them on top after reheating for that fresh crunch.
For longer storage, you can freeze the pasta without the breadcrumbs. When ready to enjoy, thaw in the refrigerator and reheat.

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