Add cottage cheese, marinara and Parmesan cheese to high-speed blender and blend 1 to 2 minutes or until completely smooth. Set aside but leave blender set up (you’ll be adding pasta water to this mixture later).

Heat large pot of salted water to boiling over high heat. Add pasta and cook according to package directions for al dente. Add broccoli to pot during last 1 minute of pasta cooking time, reserving 1-1/2 cups pasta cooking water BEFORE you add the broccoli. After broccoli cooks 1 minute, drain pasta and broccoli and set aside.

Meanwhile, while water is coming to a boil and pasta is cooking, heat oil in large high-sided skillet over medium heat. Add onion and cook until 3 to 5 minutes or until onion begins to brown, stirring occasionally.

Add garlic and mushrooms and cook 5 to 7 minutes or until mushrooms are deeply browned, stirring occasionally.

Add carrots, Italian seasoning, salt, black pepper and red pepper flakes. Cook 2 minutes, stirring frequently. Remove from heat.

Add 1 cup pasta cooking water to sauce in blender and blend until well combined.