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Creamy Pasta with Florets

Total Time

Prep/Total Time: 30 min.


4 servings

Cottage cheese is the surprising base for the wonderfully creamy sauce that coats the pasta and veggies in this side dish. My husband, who doesn't like to compromise good taste for low-fat foods, didn't even realize this recipe was lower in fat. —Barbara Toher, Lexington, Kentucky
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  • 1 cup 1% cottage cheese
  • 1/2 cup 1% milk
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 5 cups broccoli florets
  • 4 cups cauliflowerets
  • 4 ounces uncooked angel hair pasta
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 2-1/2 cups sliced fresh mushrooms


  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.

Nutrition Facts

2 cups: 260 calories, 4g fat (2g saturated fat), 10mg cholesterol, 699mg sodium, 38g carbohydrate (9g sugars, 6g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat.

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