Combine the milk, cottage cheese, cornstarch, salt, pepper, garlic powder, and nutmeg in a blender. Blend on high speed for 60-90 seconds until the mixture is completely smooth with no visible cottage cheese curds—this creates the creamy foundation of the sauce. The cornstarch will thicken the sauce as it heats, while blending ensures a silky texture rather than a grainy one. Add the freshly grated parmesan and blend for another 10-15 seconds just until combined, being careful not to overblend as this can affect the cheese texture.

Pour the blended sauce mixture into a medium pot and place it over medium-low heat. Stir frequently with a whisk or wooden spoon as the sauce heats—this prevents sticking and ensures even cooking. Once the sauce reaches a gentle simmer and begins to steam, reduce the heat to low and add the dried basil and oregano, stirring well to distribute the herbs. I like to taste the sauce at this point and adjust seasoning with extra salt, pepper, or herbs as needed since cottage cheese brands vary in saltiness. Simmer on low for 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon—the cornstarch will continue thickening as it cooks.

Add the prepared al dente pasta to the thickened sauce and gently stir to coat each strand evenly. Cook together over low heat for 2-3 minutes, stirring gently to prevent the pasta from sticking and to ensure the sauce coats everything evenly. I find that this brief cook time allows the pasta to absorb some of the sauce's flavor while staying tender. If the sauce seems too thick, thin it with a splash of milk (1-2 tablespoons at a time) until you reach your desired consistency.

Transfer the pasta to serving bowls or plates. Top each serving with the prepared meat and vegetables, and finish with a sprinkle of fresh parsley for brightness and color. Serve immediately while the sauce is still warm and creamy.