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Cottage Cheese Alfredo

High-protein Alfredo sauce made with cottage cheese that delivers 18g protein per serving with restaurant-quality taste
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz fettuccine pasta or pasta of choice
  • 1 cup cottage cheese nonfat, but 2% or 4% works too
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 0.25 cup parmesan cheese grated
  • 0.5 teaspoon ground black pepper
  • 0.5 cup milk chilled, unsweetened almond milk recommended
  • 1 pinch salt to taste
  • 1 tablespoon grated parmesan to garnish
  • 1 tablespoon fresh parsley to garnish

Equipment

  • Large pot for pasta
  • Blender
  • Medium microwave-safe bowl
  • Small microwave-safe bowl

Method
 

  1. Cook the fettuccine pasta to al dente according to package directions. Don't forget to add salt to the water!
  2. Add cottage cheese to a medium bowl, and minced garlic and butter to a separate small bowl. Gently microwave both bowls for about 30-45 seconds.
  3. Heat the garlic and butter an extra 30 seconds until butter is fully melted and bubbly. (Alternative: sauté garlic in butter in a pan)
  4. Add the cottage cheese, garlic and butter, grated parmesan, milk, and ground black pepper to a blender and blend for 1-2 minutes until perfectly smooth.
  5. Taste the cottage cheese Alfredo sauce and add salt if needed.
  6. When pasta is cooked, drain it and allow it to sit for 5 minutes to cool a little.
  7. Pour the Alfredo sauce over the pasta and mix well.
  8. Taste and adjust the seasoning.
  9. Garnish with extra grated parmesan and fresh parsley, and enjoy!

Notes

Store in refrigerator for up to 3 days. Reheat gently on stovetop with splash of milk. Not recommended for freezing as texture becomes grainy. Blend cottage cheese until absolutely smooth for best texture.