Ingredients:

  • 12 oz (340g) Dried Pasta (Rigatoni, Penne, or Fusilli)
  • 1 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 lb (450g) Mixed Mushrooms (Cremini, Shiitake, or button), roughly sliced
  • 3 cloves Garlic, minced finely
  • 1 tsp Fresh Thyme leaves
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 1 cup (225g) Low-Fat Cottage Cheese
  • ½ cup reserved Pasta Cooking Water
  • 2 Tbsp Nutritional Yeast
  • 1 tsp Dijon Mustard
  • Pinch of Nutmeg
  • ¼ cup Fresh Parsley, chopped
  • Freshly grated Parmesan or Pecorino cheese, for serving

Instructions:

  1. Cook the pasta in a large pot of generously salted boiling water until al dente, according to package directions. Before draining, reserve at least 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3–4 minutes to brown nicely. Toss and continue cooking until moisture has evaporated (about 8–10 minutes total).
  3. Reduce heat to medium. Add the minced garlic and thyme. Cook for 1 minute until fragrant. Season with salt and pepper. Remove the skillet from the heat.
  4. In a blender, combine the cottage cheese, ½ cup of reserved pasta water, nutritional yeast, Dijon mustard, and a pinch of nutmeg. Blend until perfectly smooth and creamy.
  5. Pour the smooth sauce directly into the skillet with the mushrooms. Place the skillet back on low heat. Stir gently to combine.
  6. Add the drained pasta to the skillet. Toss everything thoroughly, adding splashes of the remaining reserved pasta water (one tablespoon at a time) until the sauce coats the pasta beautifully.
  7. Stir in the fresh parsley. Divide immediately into bowls and top generously with freshly grated Parmesan or Pecorino cheese.