Cottage Cheese Fettuccine Alfredo
This Cottage Cheese Alfredo sauce is about to become your kitchen's secret weapon. It's creamy, it's dreamy, and has a protein-packed twist that'll leave you feeling both satisfied and a bit smug about how cleverly healthy your dinner is. Say goodbye to the heavy, calorie-laden sauces of the past—this version is light, luscious, and absolutely lip-smacking.
Ingredients
- 10 ozfettuccine pasta (or pasta of choice)
- 1 cupcottage cheese (i use nonfat, but 2% or 4% works too)
- 1 tablespoonbutter
- 3garlic cloves (minced)
- ¼ cupparmesan cheese (grated)
- ½ teaspoonground black pepper
- ½ cupmilk (chilled (i use unsweetened almond milk))
- salt to taste
- grated parmesan (to garnish)
- fresh parsley (to garnish)
Directions
- 1
Begin by cooking the fettuccine pasta to al dente, according to the package directions. Don’t forget to add salt!
- 2
Add the cottage cheese to a medium bowl, and the minced garlic and butter to a separate small bowl. Gently microwave both bowls for about 30-45 seconds. Heat the garlic and butter an extra 30 seconds, until the butter is fully melted and bubbly. You can alternatively sauté the garlic in butter in a pan.
- 3
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.
- 4
Taste the Cottage Cheese Alfredo sauce and add salt if needed.
- 5
When the pasta is cooked, drain it and allow it to sit for 5 minutes to cool a little.
- 6
Pour the Alfredo sauce over the pasta and mix well.
- 7
Taste and adjust the seasoning.
- 8
Garnish with extra grated parmesan and fresh parsley, and enjoy!