Cottage Cheese Alfredo Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
8 ounces dry pasta of choice
→ Alfredo Sauce
02 -
1 cup whole milk cottage cheese
03 -
180 milliliters whole milk
04 -
60 grams shredded Parmesan cheese
05 -
1 teaspoon cornstarch
06 -
1 teaspoon garlic powder
07 -
0.5 teaspoon dried basil
08 -
0.5 teaspoon dried oregano
09 -
Salt, to taste
10 -
Black pepper, to taste
# Instructions:
01 -
Prepare the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
02 -
In a blender, combine cottage cheese, whole milk, shredded Parmesan cheese, cornstarch, garlic powder, dried basil, and dried oregano. Blend until a smooth and creamy consistency is reached.
03 -
Pour the blended sauce into a large pan and warm over low heat, stirring occasionally, for about 5 minutes until heated through.
04 -
Add the drained pasta to the pan of Alfredo sauce. Toss thoroughly to coat the pasta evenly with sauce. Season with salt and black pepper to taste.
05 -
Transfer to serving plates and garnish with extra Parmesan cheese, fresh parsley, and freshly cracked black pepper if desired. Serve immediately.
# Notes:
01 -
Blending the sauce ingredients ensures a smooth, creamy texture without any curds from the cottage cheese.
02 -
Opt for bronze-cut or high-protein pasta for added nutritional value and better sauce adherence.