In a blender, combine the cottage cheese, almond milk, freshly grated Parmesan cheese, cornstarch, Italian seasoning, salt, black pepper, red pepper flakes, and onion powder. Blend until completely smooth and creamy, about 1-2 minutes. I find that blending the sauce thoroughly ensures there are no lumps and creates a silky texture that coats the pasta beautifully. Set the blended mixture aside.

Heat the olive oil in a large saucepan or skillet over medium heat. Once shimmering, add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned. This brief cooking infuses the oil with garlic flavor while keeping the garlic delicate and subtle rather than harsh.

Pour the blended sauce mixture from Step 1 into the pan with the garlic-infused oil. Reduce heat to low and cook for 3-5 minutes, stirring occasionally, until the sauce is warm and thickens to a creamy consistency. The cornstarch will help the sauce cling to the pasta and create a luxurious mouthfeel. I like to keep the heat low to prevent the sauce from breaking or becoming grainy.

Taste the sauce and adjust seasoning as needed with additional salt, pepper, or Italian seasoning depending on your preference. The sauce should be creamy, well-seasoned, and ready to coat your pasta.

Toss the warm sauce with your cooked pasta until evenly coated, adding a splash of pasta water if needed to reach your desired consistency. Divide into bowls and serve immediately with additional Parmesan cheese and fresh herbs if desired.