Mushroom and Cottage Cheese Pasta

By Hetty Lui McKinnon

Published Nov. 28, 2022

Mushroom and Cottage Cheese Pasta
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(1,077)
Comments
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This low-effort, intensely flavored pasta dish highlights the earthiness of mushrooms. First, the mushrooms are cooked to release moisture and to concentrate their flavor, then they are puréed into a velvety sauce. Cremini mushrooms are an excellent choice because they are accessible and have a bold mushroom taste, but other varieties also work. For even more mushroom flavor, add a few shiitake mushrooms or a small handful of rehydrated dried porcinis. Cottage cheese is perhaps the most underappreciated of the supermarket fresh cheeses. The curds melt through this pasta to add a feathery light, mildly sweet creaminess.

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons extra-virgin olive oil
  • 1½pounds cremini mushrooms, cleaned, trimmed and roughly chopped (about 6 cups)
  • 1yellow or red onion, roughly chopped (about 2 cups)
  • Kosher salt and black pepper
  • 6garlic cloves, roughly chopped
  • 1pound short pasta, such as rigatoni, penne or cavatappi
  • 1cup full-fat cottage cheese, plus more for serving
  • ½lemon
  • 1teaspoon red-pepper flakes (or to taste)
  • Handful of parsley leaves, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

405 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 17 grams protein; 628 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large (12-inch) skillet over medium-high. Drizzle with the olive oil and add the mushrooms, onion, 1 teaspoon salt and a big pinch of pepper. Cook, stirring occasionally, until the mushrooms have released some of their liquid, 4 to 5 minutes. Add the garlic and cook, stirring for another 7 to 8 minutes, until the mushrooms are completely soft, and golden in parts, and the liquid has cooked away. Turn off the heat.

  2. Step 2

    Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Reserve 3 cups of the pasta cooking water, then drain the cooked pasta. Return the pasta to the pot.

  3. Step 3

    Transfer the mushroom mixture to a blender or food processor and add 2 cups of the pasta cooking water. (Keep the rest, in case you need more to loosen the sauce.) Blend until silky. Taste, and add a touch more salt and pepper, if needed.

  4. Step 4

    Pour the mushroom sauce onto the pasta, add the cottage cheese and toss to coat the pasta.

  5. Step 5

    To serve, squeeze over some lemon juice; top with red-pepper flakes and chopped parsley. Finish with an additional dollop of cottage cheese, if you like.

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Ratings

4 out of 5
1,077 user ratings
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Comments

KM

When I was a child, my mother often made whole-wheat spaghetti with cottage cheese and spinach. It was delightful, and there’s a satisfying lightness that cottage cheese adds. I often use it now, in place of other richer cheeses, in lasagnas and dips. I think the nuttiness of a whole grain pasta would be a delicious complement to the umami of the mushrooms in this dish!

momonjava

I have to agree with other comments about the color of this sauce, but this is not a deal breaker because it's similar to cream of mushroom soup. The first time I made this I followed the recipe but didn't love the cottage cheese curds. This time, I blended the cottage cheese in with the mushrooms and the sauce was Silky with a capital S. I also added a little dried marjoram (love this herb with mushrooms) and balsamic vinegar instead of lemon juice. It was much improved IMHO.

Patnj

Good grief ''don't'' puree the mushrooms leave them whole and saute until all the water from the mushrooms evaporate. The cottage cheese will make a sauce. Being of Hungarian/Ukrainian grew up on noodles/farmers cheese/fried chopped cabbage.

Suzanne

I agree the appearance is unappealing. I added some chopped fresh spinach to the drained pasta, and lots of lemon. Delicious but quite the ick look.

Eva M. Smorzaniuk MD

Should have read the previous comments. Puréed mushrooms look like gray gruel. And the flavor was MEH. I would leave the mushroom/onion mix whole and add some herbs and balsamic vinegar.

J

Tasted OK but the sauce is an ugly gray color. Underwhelming in general. Maybe try the tip to add balsamic vinegar and some more spices?

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