In a blender, combine the milk, cottage cheese, cornstarch, salt, pepper, garlic powder, onion powder, and freshly grated parmesan. Blend on high speed until completely smooth and creamy—this is crucial because the cottage cheese must be fully incorporated so the sauce has a silky texture rather than lumpy. I always blend for at least 30-45 seconds to ensure there are no cottage cheese curds visible, which makes a big difference in the final result.

Pour the blended mixture into a medium pot and place over medium-low heat, stirring frequently to prevent sticking on the bottom. As it heats, stir in the basil and oregano. Once small bubbles form around the edges and the sauce begins to steam, reduce the heat to low and simmer for 5 minutes, stirring occasionally. The cornstarch will gradually thicken the sauce during this time. Taste and adjust seasoning with extra salt, pepper, or herbs as needed—I like to add a touch more fresh basil at the end for brightness.

Add the cooked al dente pasta directly to the pot and stir gently for 2-3 minutes over low heat until the pasta is well coated and heated through. The residual heat will finish warming everything without overcooking the pasta. If the sauce seems too thick, you can add a splash of milk to loosen it to your desired consistency.

Divide the pasta into bowls or plates and serve immediately while hot. Top or serve alongside your cooked meat and prepared vegetables, then garnish with fresh parsley for color and freshness.