Linguine with Cottage Cheese

Charmaine Lu -

  • 100g cottage cheese
  • 250ml milk
  • 1 tbsp cornstarch
  • 1 tsp garlic powder
  • 150g dried linguine
  • 25g grated parmesan
  • ½ tsp crushed peppercorns
  • Chopped parsley
  • Mix the cottage cheese, milk, cornstarch, garlic and some seasoning in a food processor until completely smooth. Pour into a pan and bring to a slow simmer, then reduce until thick and creamy.
  • Meanwhile, cook the linguine in boiling salted water until al dente. Drain and reserve a splash or two of cooking water, then tip the pasta into the pan with the cottage cheese mixture. Stir in the pepper and parmesan, adding some cooking water if too thick. Divide between plates, scatter with chopped parsley, and serve.
15 mins
2 serving