In a large saute pan, place about half tablespoon of olive oil and over low/medium heat add the sliced garlic and cook for about 30 seconds to a minute, watching carefully to prevent burning.

Remove from heat and allow to cool slightly.

In a food processor (or blender) place the milk, cottage cheese, cornstarch, salt and pepper and pulse on high to combine and puree the cottage cheese.

Add in the cooled garlic and pulse to combine. Pour the sauce back into the saute pan, and stirring frequently cook for 2-3 minutes over low heat until the sauce begins to thicken.

Remove from heat.

Cook pasta according to the directions, drain and add to the saucepan, tossing to coat the pasta.

Garnish with freshly grated parmesan and freshly chopped basil.