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A bowl of creamy fettuccine pasta coated in a smooth cottage cheese alfredo sauce with black pepper and parmesan

Cottage Cheese Alfredo

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 8 oz fettuccine pasta
  • 1 cup low -fat cottage cheese
  • 1/2 cup freshly grated parmesan cheese
  • 2 cloves garlic , minced
  • 1 tablespoon olive oil
  • 1/4 cup low -fat milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup reserved pasta water

Method
 

  1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
  2. While pasta cooks, place the cottage cheese and milk in a high-speed blender or food processor and blend until completely smooth with no visible curds.
  3. In a large skillet over medium-low heat, add olive oil and minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
  4. Reduce heat to low and pour the blended cottage cheese mixture into the skillet. Stir in the parmesan cheese, salt, and pepper.
  5. Whisk constantly until the cheese has melted and the sauce is warmed through. Do not boil, as high heat may cause the cottage cheese to grain.
  6. Drain the pasta, reserving a small amount of pasta water. Add the pasta to the skillet with the sauce.
  7. Toss to coat, adding reserved pasta water one tablespoon at a time if the sauce is too thick.
  8. Serve immediately.