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First, add the milk and cottage cheese to a blender and blend until smooth. Next, add the butter to a pan over low heat on the stove. Then, crush the garlic clove into the pan. Saute the garlic with the butter. After that, add the blended cottage cheese mixture to the pan.

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While the pasta is cooking, brown the hamburger meat in a medium skillet, crumbling it as it cooks. Drain the fat and return to the pan. Stir in the pasta sauce and set aside. Meanwhile, beat together the cream cheese, cottage cheese, sour cream, garlic, chives, salt, and pepper with an electric mixer until well combined.

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Blend in the olive oil and the Parmesan, taste, then add salt and pepper as desired. Scrape the cottage cheese mixture into a large pasta bowl. Step 2. When the pasta water comes to a boil, add the pasta. Cook al dente, following the timing instructions on the package (about eight minutes for penne).

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Cottage cheese pasta is deliciously cozy and super easy to make. Here is a quick photo overview, there is a full recipe card below. Cook pasta: Add water and a bit of salt to a large pot and bring to a boil. Then add pasta and cook al dente, stirring occasionally. Follow package instructions, it should take 8-10 minutes.

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Instructions. Cook the pasta as per package instructions until al dente. Drain and set aside. In a pan, heat the olive oil. Sauté the garlic until fragrant. Add the diced tomatoes and cook for 5 minutes until they soften. Stir in the cottage cheese and cook for another 5 minutes. Toss in the cooked pasta and mix well.

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Instructions. Bring a large pot of water to a boil, and season it with salt. In a mini food processor (or high speed blender), process the garlic until finely chopped. Add the cottage cheese, and process until smooth (easiest sauce EVER!!). Scrape the sauce into a large heat-proof bowl.

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While the pasta is cooking, grab a blender or a food processor and gather your ingredients. Measure and add the cottage cheese, basil, herbs, garlic powder, salt and black pepper to it. Add 1 tbsp of pasta water at a time and blend until completely smooth but not super runny (3 tbsp MAX). Taste and adjust any salt or pepper.

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Once hot, add onion and saute for 5-6 minutes until fragrant and a bit translucent. Season with salt and pepper. Add garlic and saute 1-2 more minutes. Add ground turkey to the skillet and cook, breaking apart meat with a spatula or wooden spoon until evenly brown and cooked through, about 6-8 minutes.

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Put all the ingredients, except basil, into a food processor or blender and blend until smooth. Pour the mixture in a small saucepan and add basil and oregano. Cook over medium-low heat until heated through and smooth. Add more basil, oregano, salt, or pepper (or other seasonings), to taste.

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When the pasta is ready, reserve 1 1/2 cups of the pasta water. Drain the pasta and return to the now-empty pot. Place over medium-low heat and add the cottage cheese mixture and 1 cup of the pasta water, 1/2 cup at a time stirring between each addition until the sauce is well combined and creamy. Let sit to thicken slightly, about 2 minutes.

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Directions: Cook pasta according to the directions on the package. In a blender combine pasta sauce, cottage cheese, olive oil, salt, black pepper, garlic powder, basil and oregano. You may add about 1/4 to 1/3 cup of the pasta water. Blend until smooth. Transfer to a pan and heat over medium heat.

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Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered. Place marinara sauce, cottage cheese, parmesan cheese, melted butter, crushed red pepper and pasta water in a high speed blender and blend until smooth and creamy, 1-2 minutes.

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Meanwhile, in a large mixing bowl, toss halved cherry tomatoes, sliced scallions, freshly squeezed lemon juice, olive oil, and the soaked currants. When the pasta is done cooking, reserve some pasta water, then drain. Toss the pasta into the tomato mixture with 1 cup of cottage cheese, using the reserved pasta water to make a glossy sauce.

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Step 1: Prepare Ingredients. Bring a pot of heavily salted water to a boil. Cook pasta al dente according to package instructions, drain and set aside. While the pasta is cooking, slice all of the cherry tomatoes in half lengthwise, and thinly slice or mince the garlic cloves.

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Add the cherry tomatoes and 1/2 teaspoon salt. Use a wooden spoon to toss the tomatoes in the oil. Let them blister, stirring every few minutes. When the skin has started to blister, use the back of your wooden spoon to smash the tomatoes. Be careful as something the juice can spray out.

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Instructions. Add cottage cheese, parmesan cheese, butter, garlic, salt and pepper to a high speed blender and process until smooth to create an alfredo-like sauce. Bring a large pot of water to a boil. Season it to taste with salt, then add linguine and cook until al dente.