Cottage Cheese Alfredo
Protein-packed pasta with only six ingredients! Make this creamy but light cottage cheese Alfredo pasta next time you're craving comfort food.
Servings: 4 servings
Ingredients
- 1 ½ cups whole milk cottage cheese
- ½ cup finely grated parmesan cheese
- ½ cup milk I use 2%
- ¼ tsp salt adjust to taste
- freshly cracked black pepper adjust to taste
- 1 box (12-oz) pasta
- 1 Tbsp butter
- 2 cloves garlic minced
Instructions
- Add cottage cheese, parmesan, milk, salt, and pepper to your blender. Blend until completely smooth and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Reserve 1/2 cup of pasta water right before draining your pasta.
- Put the pot back on the stove and lower the heat to medium-low. Melt the butter, and add minced garlic. Cook for about 1-minute or until just fragrant.
- Pour blended cottage cheese sauce into the pot and stir. Gently warm the sauce until it's steaming and just beginning to bubble. Don't over-heat the sauce or it could separate or curdle.
- Turn off the heat and stir in cooked pasta. If needed, gradually stir in small splashes of pasta water to thin the sauce. You're aiming for a creamy, silky consistency when everything is mixed together. Taste, and adjust salt and pepper if desired.
- Serve immediately with extra parm and freshly cracked black pepper. Enjoy!
Notes
- I prefer whole milk cottage cheese for the creamy texture. You can use low-fat but your pasta will be more watery and less silky, but I do not recommend non-fat.
- Feel free to use any pasta shape you love. Use gluten-free noodles if needed.
Nutrition
Calories: 471kcal | Carbohydrates: 70g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 653mg | Potassium: 340mg | Fiber: 0.03g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 0.5mg | Calcium: 251mg | Iron: 3mg