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A bowl of creamy fettuccine pasta with smooth cottage cheese alfredo sauce and black pepper
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High Protein Cottage Cheese Alfredo

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 410kcal

Ingredients

  • 8 oz protein -enriched or chickpea pasta
  • 1.5 cups 2% low-fat cottage cheese
  • 0.5 cup freshly grated parmesan cheese
  • 0.25 cup unsweetened almond milk or skim milk
  • 2 cloves garlic , minced
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp ground black pepper
  • 0.125 tsp ground nutmeg

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  • Reserve 0.5 cup of pasta cooking water, then drain the pasta and set aside.
  • In a high-speed blender, combine the cottage cheese, grated parmesan, milk, salt, pepper, and nutmeg; blend on high until the mixture is completely smooth and no curds remain.
  • Heat the olive oil in a large skillet over medium heat; add the minced garlic and sauté for approximately 1 minute until fragrant but not browned.
  • Reduce the skillet heat to low and pour in the blended cottage cheese mixture.
  • Whisk the sauce constantly for 2 to 3 minutes until heated through, ensuring the sauce does not reach a rolling boil to prevent curdling.
  • Add the cooked pasta to the skillet and toss to coat thoroughly.
  • Adjust the consistency by adding the reserved pasta water 1 tablespoon at a time until the sauce reaches the desired thickness.
  • Serve immediately, garnished with additional black pepper if desired.