Cottage Cheese Alfredo
This Cottage Cheese Alfredo is made with 10 ingredients, ready in 15 minutes, and packs 24 grams of protein with no heavy cream.
Servings: 4 servings
Calories: 464kcal
Ingredients
- 10 ounces fettuccine noodles
- 1 cup whole milk 2% or 1% will be less creamy
- 1 cup cottage cheese I used 2%
- 1/2 cup Parmesan cheese grated
- 2 tablespoons butter salted
- 1 garlic clove
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons parsley finely chopped
Instructions
- Bring large pot with water to a boil, then add a pinch of salt and fettuccine. Cook as per package instructions or until al dente, about 8-10 minutes.
- Meanwhile, in a high speed blender, add milk, cottage cheese, Parmesan cheese, butter, garlic, cornstarch, salt and pepper. Process until smooth.
- Pour mixture into large non-stick skillet and cook on low-medium heat just until bubbling and thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
- Drain fettuccine and add to the skillet. Using tongs, stir gently to coat and let simmer for 1-2 minutes. Stir again.
- Serve hot garnished with parsley, if desired.
Notes
- Store: Refrigerate pasta covered for up to 2-3 days.
- Freeze: Do not freeze pasta as pasta generally does not freeze well.
Nutrition
Calories: 464kcal | Carbohydrates: 59g | Protein: 24g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 767mg | Fiber: 2g | Sugar: 6g