Protein Creamy Garlic Tomato Pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.

Add the cottage cheese and milk to a high speed blender. Blend until completely smooth and whipped with no visible curds. Set aside.

Heat the olive oil or butter in a large skillet over medium heat. Add the garlic and cook until fragrant, stirring frequently.

Stir in the tomato paste and cook briefly to deepen the flavor.

Add the tomato sauce, Italian seasoning, salt, and pepper. Stir to combine and allow the sauce to gently simmer.

Reduce the heat to low. Slowly stir in the whipped cottage cheese mixture until the sauce is smooth and creamy. Avoid boiling.

Add the cooked pasta to the skillet and toss to coat evenly. Add reserved pasta water as needed to reach desired consistency.

Serve immediately and top with freshly grated parmesan if desired.