Description
A wholesome twist on classic fettuccine Alfredo, using cottage cheese for a creamy, healthier sauce.
Ingredients
Scale
- 8 oz pasta (Fettuccine or any pasta shape)
- 1 cup cottage cheese (preferably full-fat)
- 3/4 cup whole milk (room temperature)
- 1/2 cup shredded Parmesan cheese (freshly grated)
- 1 tsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and black pepper (to taste)
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside, saving a splash of the pasta water for later.
- In a blender, combine the cottage cheese, whole milk, grated Parmesan cheese, cornstarch, garlic powder, dried oregano, and dried basil. Blend until smooth and creamy.
- Add the blended cottage cheese mixture to a large pan over low heat and warm for about 5 minutes, stirring occasionally.
- Add the cooked pasta to the sauce and toss until evenly coated. Adjust the sauce consistency with reserved pasta water if necessary.
- Season with salt and black pepper to taste. Serve warm, topped with extra Parmesan and parsley if desired.
Notes
Ensure butter is at room temperature for a smooth sauce. Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Heating
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg