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.