Cottage Cheese Alfredo Pasta (Creamy High-Protein Sauce)

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william By 1 min read

Cottage Cheese Alfredo Pasta (Creamy High-Protein Sauce)
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Cottage Cheese Alfredo Pasta (Creamy High-Protein Sauce)

Cottage Cheese Alfredo Pasta (Creamy High-Protein Sauce)

When you blend cottage cheese until it is perfectly smooth and warm it gently with parmesan, garlic, and butter, it transforms into a silky, rich sauce. It is ready in 20 minutes flat.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Calories: 420
Ingredients Method

Ingredients
  

  • 12 ounces fettuccine or linguine
  • 1 1/2 cups cottage cheese 4% or full-fat recommended
  • 3/4 cup freshly grated parmesan cheese plus more for serving
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper plus more to taste
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons chopped fresh parsley for garnish
  • Reserved pasta water as needed

Method
 

  1. Boil the pasta. Bring a large pot of well-salted water to a rolling boil. Cook the fettuccine until just shy of al dente, about 9 to 10 minutes. Before draining, scoop out and reserve 1 cup of the starchy pasta water — it is liquid gold for loosening the sauce later.
  2. Blend the sauce base. While the pasta cooks, add the cottage cheese, parmesan, and milk to a blender. Blend on high for a full 60 to 90 seconds, scraping down the sides halfway through, until completely smooth and silky with zero visible curds.
  3. Sauté the garlic. In a large skillet over medium heat, melt the butter. Add the garlic and cook, stirring, for about 1 minute, until fragrant and just starting to turn golden. Do not let it brown — burnt garlic will haunt the whole dish.
  4. Warm the sauce gently. Pour the blended cottage cheese mixture into the skillet. Add the salt, pepper, and nutmeg. Warm over medium-low heat for 2 to 3 minutes, stirring constantly, until heated through and steaming. Never boil the sauce or it will separate.
  5. Toss with pasta. Add the drained fettuccine directly to the skillet. Toss thoroughly so every strand is coated, adding splashes of the reserved pasta water until the sauce clings to the noodles in a glossy coat. The starch in the water is what makes restaurant pasta look like restaurant pasta.
  6. Serve immediately. Divide among warm bowls, top with extra parmesan, cracked pepper, and fresh parsley. Alfredo waits for no one, so get it to the table fast.