Pasta Alfredo Cottage Cheese

# What You’ll Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Alfredo Sauce

02 - 1 cup low-fat cottage cheese

03 - 1/2 cup whole or 2% milk

04 - 1/2 cup grated Parmesan cheese

05 - 2 tbsp unsalted butter

06 - 2 cloves garlic, minced

07 - 1/4 tsp freshly ground black pepper

08 - 1/4 tsp salt

09 - Pinch freshly grated nutmeg (optional)

→ Garnish

10 - 2 tbsp chopped fresh parsley

11 - Extra grated Parmesan cheese, to serve

# How-To Steps:

01 - Boil salted water in a large pot. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.

02 - Combine cottage cheese, milk, and Parmesan in a blender or food processor. Blend until completely smooth and creamy.

03 - Heat butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.

04 - Pour blended cottage cheese mixture into the skillet. Season with salt, pepper, and nutmeg if desired. Stir and warm gently for 2–3 minutes without boiling.

05 - Add drained pasta to the skillet and toss to coat thoroughly. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.

06 - Plate immediately, garnishing with chopped parsley and extra Parmesan cheese.

# Expert Hints:

01 -

It tastes genuinely creamy and indulgent while keeping you feeling light.
Ten minutes of prep means you can have dinner on the table faster than you'd expect.
The cottage cheese trick transforms something you might otherwise ignore into a secret weapon for silky sauces.

02 -

Blending the cottage cheese completely is non-negotiable—even small lumps will show up in your final dish, so don't skip this step.
The pasta water is your safety net; its starch helps the sauce cling to the pasta and adjusts consistency without diluting flavor.
Never let the sauce boil once you add the dairy, or it will separate and become grainy instead of silky.

03 -