Cottage Cheese Fettuccine Alfredo
This easy cottage cheese fettuccine alfredo uses blended cottage cheese instead of heavy cream and butter for a high-protein, lower-calorie twist on the fettuccine alfredo classic.
Servings 6 servings
Ingredients
- 2 cups cottage cheese
- ½ cup grated parmesan cheese
- 4 tablespoons butter (room temperature)
- 1 garlic clove (peeled)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound fettuccine
Instructions
- Bring a large pot of water to a boil. Add the fettuccine noodles, or other pasta of choice, and cook until al dente, about 7-9 minutes.
- While the pasta is cooking, combine the cottage cheese, parmesan cheese, butter, garlic, salt, and pepper in a high-speed blender. Blend for at least 2 minutes.
- Before straining the pasta, reserve ½ cup of the pasta water. Return the strained noodles to the pot.
- Pour the reserved pasta water and Alfredo sauce over the fettuccine noodles and toss together. Warm the mixture over low heat until the pasta reaches the desired temperature.
- Top with grated parmesan, salt & pepper, and parsley.
Notes
Prevent the cottage cheese alfredo sauce from curdling by not heating the pasta at high temperatures.