Mushroom and Cottage Cheese Pasta

By Hetty Lui McKinnon

Published November 27, 2022

  • Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Rating
4(1,125)
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

  • 2 tablespoons extra-virgin olive oil

  • 1 ½ pounds cremini mushrooms, cleaned, trimmed and roughly chopped (about 6 cups)

  • 1 yellow or red onion, roughly chopped (about 2 cups)

  • Kosher salt and black pepper

  • 6 garlic cloves, roughly chopped

  • 1 pound short pasta, such as rigatoni, penne or cavatappi

  • 1 cup full-fat cottage cheese, plus more for serving

  • ½ lemon

  • 1 teaspoon red-pepper flakes (or to taste)

  • Handful of parsley leaves, finely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

69 grams carbs; 6 milligrams cholesterol; 407 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 4 grams fiber; 628 milligrams sodium; 17 grams protein; 7 grams sugar

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
1,125 user ratings
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Comments

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.

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!

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.

Ariel

While the button isn’t letting me mark that I’ve cooked this, I have. I found this delicious, especially when eaten right after making. Following at least one other commenter’s suggestion, I blended the cottage cheese WITH the mushroom mixture and pasta water. My husband appreciated the smooth creaminess of the sauce, so I will continue blending it all together in future.

P.S

Describing cottage cheese as tangy is just kinda not right

AnnK

Here’s a more natural, human‑sounding version under 1,500 characters, keeping your tone but smoothing the flow: I like all of these ingredients—especially cottage cheese, which I use in lasagna or baked ziti—but it didn’t bring much flavor to this dish. The whole thing just tasted a bit flat. I enjoy reading everyone’s suggestions, but I usually try a recipe as written the first time so I know what the baseline is. When you have to change too many things, it starts feeling like a totally different recipe anyway. This one won’t make it into my regular rotation, but I’ll keep looking for recipes that use mushrooms and/or cottage cheese. If you want it to sound more casual, more direct, or a bit warmer, I can adjust it.

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