Cottage Cheese Fettuccine Alfredo (Print Version)
# Ingredients:
→ Pasta and Sauce
01 -
10 oz fettuccine pasta (or pasta of choice)
02 -
1 cup cottage cheese (nonfat, 2%, or 4%)
03 -
1 tablespoon butter
04 -
3 garlic cloves, minced
05 -
¼ cup Parmesan cheese, grated
06 -
½ teaspoon ground black pepper
07 -
½ cup milk (unsweetened almond milk or any milk of choice)
08 -
Salt, to taste
→ Garnishes
09 -
Grated Parmesan, to garnish
10 -
Fresh parsley, to garnish
# Instructions:
01 -
Cook the fettuccine pasta to al dente according to package directions. Drain and let it sit for 5 minutes to cool slightly.
02 -
In a medium bowl, microwave the cottage cheese for 30–45 seconds. In a separate small bowl, microwave the minced garlic and butter for 30–45 seconds, or until the butter is melted and bubbly. Alternatively, sauté the garlic in butter in a pan.
03 -
In a blender, combine the cottage cheese, garlic and butter mixture, grated Parmesan, milk, and black pepper. Blend for 1–2 minutes until smooth. Taste and add salt if needed.
04 -
Pour the Alfredo sauce over the cooked pasta and mix well. Garnish with extra grated Parmesan and fresh parsley. Serve immediately.
# Notes:
01 -
Blend the cottage cheese until completely smooth for the best texture.
02 -
Adjust sauce consistency with more milk if too thick or simmer gently to thicken if too thin.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk.