Cottage Cheese Pasta Sauce

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

Creamy and good protean

About a pound of pasta, cooked just shy of al dente and drained, with ½ cup of pasta water reserved

1 cup full-fat cottage cheese

1 cup evaporated milk

½ teaspoon Dijon mustard

¼ teaspoon fine salt

¼ teaspoon white pepper

Pinch of MSG

Directions at lifehacker.com

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