Description
Creamy, high-protein Alfredo made with cottage cheese instead of heavy cream. Ready in 20 minutes and perfect for weeknights.
Ingredients
- 8 oz fettuccine noodles or pasta of choice
- 1 (16-oz) container low-fat cottage cheese (2 cups)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup milk (2% used)
- 1 garlic clove, roughly chopped (about 1 tsp)
- Kosher salt, as needed
- Chopped fresh parsley
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook 8 oz fettuccine until al dente, 10–12 minutes.
- While pasta cooks, add cottage cheese, Parmesan, milk, and garlic to a blender. Blend until completely smooth, 45–60 seconds.
- Taste sauce and add kosher salt if needed.
- Reserve 1 cup pasta water, then drain noodles.
- Return noodles to pot over low heat. Pour in blended sauce and toss, adding pasta water as needed for creaminess.
- Divide among bowls. Top with extra Parmesan, black pepper, and parsley. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge up to 4 days. Reheat gently with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American