Description
Make a rich, creamy Alfredo sauce using cottage cheese for a high-protein, lower-fat alternative to traditional cream-based sauces. This recipe blends quickly for a velvety smooth texture.
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 1/2 cup milk (dairy or unsweetened non-dairy)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1/4 teaspoon black pepper
- Pinch of salt (to taste)
- 12 ounces pasta (your choice)
- Optional: 1/2 cup reserved pasta water
Instructions
- Cook your pasta according to package directions. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
- While the pasta cooks, prepare the sauce. Combine the cottage cheese, milk, Parmesan cheese, minced garlic, black pepper, and salt in a high-speed blender.
- Blend the mixture on high until it is completely smooth and velvety. This step is key for removing any cottage cheese curds.
- In a large skillet over medium heat, melt the butter or heat the olive oil. Pour the blended sauce into the skillet.
- Heat the sauce gently for 1-2 minutes, stirring constantly. Do not let it boil rapidly.
- Add the cooked pasta to the skillet with the sauce. Toss to coat everything evenly.
- If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
- Serve immediately.
Notes
- For a richer flavor, use whole milk cottage cheese or add 1 tablespoon of cream cheese to the blender.
- Add cooked, shredded chicken or sautéed mushrooms for extra substance.
- If you do not have a high-speed blender, blend the sauce in two smaller batches to ensure maximum smoothness.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 3 oz dry pasta)
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
- Cholesterol: 25