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Creamy Pasta with Florets

Rated as 3 out of 5 Stars

"'Cottage cheese is the surprising base for the wonderfully creamy sauce that coats the pasta and veggies in this side dish,' notes Barbara Toher of Lexington, Kentucky. 'My husband, who doesn't like to compromise good taste for low-fat foods, didn't even realize this dish was lower in fat.'"
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30 m servings
Original recipe yields 8 servings


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  1. In a blender or food processor, combine the cottage cheese, milk, sour cream, Parmesan cheese, salt and cayenne; cover and process until smooth. Set aside.
  2. In a saucepan, bring 1 in. of water to a boil; place broccoli and cauliflower in a steamer basket over water. Cover and steam for 3-4 minutes or until crisp-tender. Meanwhile, cook pasta according to package directions; drain.
  3. In a large nonstick skillet, saute garlic in oil for 2 minutes. Add mushrooms; saute 5 minutes longer. Stir in the broccoli, cauliflower, pasta and cottage cheese mixture; heat through.


  • Nutritional Analysis: One serving (1 cup) equals 151 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 357 mg sodium, 20 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.


Read all reviews 3
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I like that these are all ingredients that I have on hand. With the exception of the cauliflower. I just used more broccoli (frozen). I added 1/4 tsp of Italian seasoning to the sauce, the ca...

this was a super quick fix for me tonight. i pared it down to feed just me with some leftovers and the sauce was pretty good. i didn't have any fresh veggies, but i did use the mushrooms. not a ...

I wasn't crazy wild for this recipe, but it was pretty good. I think I might have liked it better with bowtie pasta instead of the angel hair pasta. The sauce was nice and creamy when I blende...