Cottage Cheese Alfredo
This cottage cheese alfredo comes together in 15 minutes or less and has the same rich and creamy texture as regular alfredo. Skip the heavy cream and butter because this high protein sauce and goes well with any pasta dish.
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Servings: 4 servings
INGREDIENTS
- 1/2 cup milk any kind
- 1 1/4 cups cottage cheese I use Good Culture whole milk, but any percentage works
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 cup pasta cooking water as needed
- Kosher salt and fresh cracked black pepper to taste
- 12 ounces pasta of choice
INSTRUCTIONS
- Blend the milk and cottage cheese in a high speed blender until smooth.1/2 cup milk, 1 1/4 cups cottage cheese
- Heat the olive oil a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, 1-2 minutes. Turn the heat down to low and pour the cottage cheese mixture into the pan with the parmesan cheese and Italian seasoning.1 Tablespoon olive oil, 2 cloves garlic, 1 cup freshly grated parmesan cheese, 1/2 teaspoon Italian seasoning
- Stir to melt the parmesan cheese and cook gently on very low heat to melt the parmesan cheese. Be careful not to overheat or the sauce can curdle.
- While it’s simmering, make the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest from the pasta.12 ounces pasta of choice
- To serve with pasta, add the cooked pasta to the pan with the cottage cheese alfredo sauce and use tongs to gently toss. Let it simmer for 1-2 minutes and add any reserved pasta water to thin the sauce as needed. Transfer to bowls and top with meat or vegetables of choice.
Notes
*Nutrition information is for sauce only. It does not include the pasta.
Cottage Cheese. Any percentage of cottage cheese works in this recipe. I prefer whole milk cottage cheese or 2%. I love Good Culture!
Low Heat. Higher heat can curdle the sauce so be patient and cook on low. If it does curdle, carefully add all of the sauce to a high-speed blender with a splash of milk and it will smooth right out!
Chicken and Broccoli Alfredo. Roast broccoli and chicken on a sheet pan. Preheat the oven to 425. Toss broccoli florets with a little olive oil, salt, pepper, and garlic powder. Pat the chicken dry and sprinkle with salt, pepper, and red pepper flakes. Bake together on a sheet pan for 18-20 minutes, until the chicken is 165 and the broccoli is tender.
Storage. Store leftover sauce (or mixed with noodles) in an airtight container for up to 4 days. Reheat the sauce alone or mixed with noodles over medium-low heat in a sauce pan so that the sauce does not curdle. Add a splash of milk as needed to thin it out.
Nutrition
Serving: 0.5cups | Calories: 205kcal | Carbohydrates: 7g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 850mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 0.5mg | Calcium: 339mg | Iron: 0.3mg
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