Cottage Cheese Alfredo
This Cottage Cheese Alfredo offers a lighter twist on the classic creamy pasta sauce. With simple ingredients like cottage cheese, milk, and Parmesan, it’s a guilt-free indulgence that’s packed with flavor and perfect for any pasta night.
Servings 4
Ingredients
- 10 ounces fettuccine noodles
- 1 cup whole milk 2% or 1% will be less creamy
- 1 cup cottage cheese
- 1/2 cup Parmesan cheese grated
- 2 Tbsp butter salted
- 1 1/2 Tbsp cornstarch
- 2 Tbsp parsley finely chopped
- 1 garlic clove
- 1/2 Tsp salt
- 1/4 Tsp ground black pepper
Instructions
- Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, then toss in the fettuccine.
- Cook according to the package directions or until perfectly al dente, which typically takes 8 to 10 minutes.
- While the pasta cooks, combine milk, cottage cheese, Parmesan, butter, garlic, cornstarch, salt, and pepper in a high-speed blender. Blend until the mixture becomes velvety smooth.
- Transfer the blended mixture to a large non-stick skillet and heat over low-medium heat.
- Stir continuously until it begins to bubble and thickens into a creamy sauce, about 5 minutes. Be careful not to overcook.
- Drain the fettuccine and transfer it to the skillet with the sauce. Use tongs to gently toss the pasta, ensuring each strand is evenly coated.
- Allow it to simmer for 1-2 minutes, then give it another stir.
- Serve immediately, garnished with fresh parsley if you like.
Notes
Storage: Keep the pasta covered and refrigerated for up to 2-3 days.
Freezing: Avoid freezing, as pasta tends to lose its texture and quality when frozen.
Freezing: Avoid freezing, as pasta tends to lose its texture and quality when frozen.