Creamy Cottage Cheese Pasta Sauce

I'll admit, the reason I bought a big ol' tub of cottage cheese is because I know it's good for you. High in protein, low in calories, keeps hunger at bay... But I don't usually crave it in the way I would, say, cheese. So what's a girl with minimal fridge contents supposed to do? How about find a way to use what I already have... That is how this delicious Creamy Cottage Cheese Pasta Sauce came to be, with the help of Google, of course.

Creamy Cottage Cheese Pasta Sauce

adapted from Baking, deomesticity and all things mini

1 1/2 cup bowtie, penne, or even spaghetti dry pasta

1 cup cottage cheese

1/2 cup Pecorino Romano cheese (I used Mozzarella or Parm works as well) 

1 egg yolk

Salt and freshly ground pepper
*1/4 cup of the pasta water

Combine cottage cheese, other cheese, egg yoke and salt and pepper in a bowl. Cook pasta according to boxes instructions. Before draining, reserve 1/4 cup of the pasta water. Set pasta aside in a separate bowl.

Then, in the same sauce pan, add pasta water and allow it to swimmer until it reduces its volume by half. Then, add cottage cheese mixture and whisk. 
*sorry for the blurry photo, its difficult to whisk and take pictures...
Reduce heat to low and continue to whisk until it becomes a cream texture, about 4 minutes. Add pasta and toss to coat. Top with a little cheese and pepper, or add sauteed and roasted vegetables like I did here:

This is a great way to be calorie-conscious and still enjoy creamy pasta and cleaning out the fridge. I love adding veggies like above, or frozen peas and bacon, or even grilled chicken. It is very very good, but I'm not sure if leftovers would keep well since my boyfriend and I ate all of it! 
There are other cottage cheese recipes I'd like to try (maybe dessert?) so stay tuned ;) Until then, enjoy!