Cottage Cheese Fettuccine Alfredo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
280 grams fettuccine pasta or pasta of choice
02 -
240 millilitres cottage cheese, nonfat or 2%-4% fat
03 -
15 grams unsalted butter
04 -
3 garlic cloves, minced
05 -
25 grams parmesan cheese, finely grated
06 -
0.5 teaspoon ground black pepper
07 -
120 millilitres unsweetened almond milk or regular milk
08 -
Salt, to taste
09 -
Grated parmesan cheese, for garnish
10 -
Fresh parsley, finely chopped, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve some pasta water if needed, then drain and set aside to cool slightly.
02 -
Place the cottage cheese in a medium mixing bowl. In a separate bowl, combine the minced garlic and butter. Microwave both bowls for 30–45 seconds. Microwave the garlic and butter for an additional 30 seconds until fully melted and fragrant, or alternatively, gently sauté garlic in butter over low heat in a small pan.
03 -
Transfer the cottage cheese, melted garlic butter, parmesan cheese, almond milk, and ground black pepper to a blender. Blend on high speed for 1–2 minutes until silky and completely smooth.
04 -
Taste the blended sauce and adjust salt if needed, blending briefly to incorporate.
05 -
Pour the Alfredo sauce over the drained pasta. Toss thoroughly to coat the fettuccine evenly. Taste and adjust seasoning as desired.
06 -
Plate the fettuccine. Sprinkle with additional grated parmesan cheese and chopped parsley. Serve immediately while warm.
# Notes:
01 -
Blend cottage cheese until fully smooth for the creamiest consistency.
02 -
If the sauce is too thick, adjust by stirring in extra milk; avoid using hot pasta water to prevent curdling.
03 -
For a thicker sauce, simmer on low heat or add more grated parmesan cheese.
04 -
For best reheating, warm gently over medium-low heat and add a small amount of milk to restore creaminess.