Cottage Cheese Alfredo (Printable Version)
Silky, protein-packed Alfredo sauce made with cottage cheese and parmesan. Italian flair and super quick.
# What You'll Need:
→ Pasta
01 -
8 ounces of any dry pasta you like
→ Alfredo Sauce
02 -
1 cup of whole milk cottage cheese
03 -
180 milliliters whole milk
04 -
60 grams of grated Parmesan
05 -
1 teaspoon cornstarch
06 -
1 teaspoon garlic powder
07 -
Half a teaspoon dried basil
08 -
Half a teaspoon dried oregano
09 -
Add salt as you like
10 -
Add black pepper as needed
# Step-by-Step Guide:
01 -
Spoon the pasta onto plates and top with more Parmesan, some fresh parsley, and a good bit of cracked black pepper if you want. Eat while hot.
02 -
Toss your cooked pasta into the warm Alfredo sauce and mix it up so every noodle gets coated. Hit it with salt and pepper till it tastes right to you.
03 -
Scrape the blended sauce into a big skillet. Let it heat up on low for about five minutes, stirring now and then so nothing sticks.
04 -
Dump the cottage cheese, milk, Parmesan, garlic powder, cornstarch, basil, and oregano into your blender. Blend that until it looks super smooth and creamy.
05 -
Cook the pasta you picked in a big pot of salty bubbling water using the instructions on the box. Drain it and leave it ready for later.
# Additional Notes:
01 -
Blending everything for the sauce makes it silky with zero cottage cheese curds showing up.
02 -
Pasta made with bronze molds or high-protein flour hangs onto creamy sauce way better and gives a nice nutrition bump too.