Cottage Cheese Alfredo
A creamy and protein-packed pasta dish made with cottage cheese, perfect for a quick and satisfying meal.
Equipment
- blender
- large skillet
- mixing bowl
Ingredients
- 10.5 oz uncooked pasta fettuccine or any preferred type
- 1 tbsp olive oil
- ½ tbsp butter or additional olive oil
- 2 cups cottage cheese preferably 4% fat
- ½ cup Parmesan cheese or shredded cheddar cheese
- 1 ½ garlic cloves minced
- 1 tbsp cornstarch
- 2 tbsp milk semi-skimmed, whole, or skimmed; or dairy-free alternative
- Salt to taste
- Pepper to taste
- Chopped parsley for serving
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and drizzle with olive oil.
- Blend cottage cheese, Parmesan, milk, olive oil, garlic, salt, and pepper until smooth.
- Heat butter in a skillet, add the blended mixture and cornstarch, cooking until warmed through.
- Stir in the cooked pasta and serve topped with additional cheese and parsley.
Notes
This dish is best served immediately for optimal flavor and creaminess. For meal prep, store pasta and sauce separately in airtight containers for up to 3 days in the refrigerator.