Pasta Alfredo Cottage Cheese

# Ingredient List:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Alfredo Sauce

02 - 1 cup low-fat cottage cheese

03 - 1/2 cup whole or 2% milk

04 - 1/2 cup grated Parmesan cheese

05 - 2 tbsp unsalted butter

06 - 2 cloves garlic, minced

07 - 1/4 tsp freshly ground black pepper

08 - 1/4 tsp salt

09 - Pinch of freshly grated nutmeg (optional)

→ Garnish

10 - 2 tbsp chopped fresh parsley

11 - Extra grated Parmesan, to serve

# How to Make:

01 - Boil the pasta in a large pot of salted water until al dente, reserving 1/2 cup of the cooking water before draining.

02 - Blend the cottage cheese, milk, and Parmesan until smooth and creamy.

03 - Melt the butter in a large skillet over medium heat, then add the minced garlic and cook for 1 minute until fragrant without browning.

04 - Pour the blended mixture into the skillet, season with salt, pepper, and nutmeg if using, and heat gently for 2 to 3 minutes without boiling.

05 - Add the drained pasta to the skillet and toss to coat evenly. Adjust sauce consistency by adding reserved pasta water gradually as needed.

06 - Plate immediately, garnishing with chopped parsley and extra grated Parmesan.

# Expert Tips:

01 -

It tastes indulgent and creamy without the heaviness that leaves you wanting to nap afterward.
You probably already have cottage cheese in your fridge, so dinner comes together faster than takeout.
The whole thing takes 25 minutes from hungry to satisfied, no waiting around.

02 -

The blender step is non-negotiable—a food processor works too, but a hand blender or immersion blender won't give you that perfectly smooth texture you need.
Don't skip saving the pasta water; that starch is what keeps the sauce clinging to the noodles instead of pooling at the bottom of the bowl.

03 -