Cottage Cheese Alfredo Sauce
Servings: 4 Yield 1 ½ cups
Calories: 203kcal
Equipment
- 3 quart pan, such as a saucier
Ingredients
- 1 cup full fat cottage cheese
- 1 cup finely grated parmesan cheese plus more to finish if preferred
- ½ cup whole milk plus a little more if needed to thin
- 1 tablespoon unsalted butter
- 1 large garlic clove finely zested
- ¼ teaspoon black pepper
- 1-2 pinches nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon water for the slurry
- 1 tablespoon fresh chopped parsley garnish, optional
Pasta (if serving over pasta)
- 8 ounces pasta of choice, fettuccine is classic other shapes work as well
Instructions
Start pasta water
- If serving with pasta, get a large pot of water on to boil and add a little salt.
Blend the base
- Blend the cottage cheese and milk until smooth in a blender, about 30 seconds.
Make the sauce
- Gently sauté the garlic in butter, 30 seconds on med low heat in a 3 quart pan. Add the blended cottage cheese and milk to the pan, stir and heat. Add the parmesan cheese and whisk until smooth, turning heat down heat to ow so the sauce does not boil and break (separate).
Thicken sauce
- To thicken the Alfredo sauce, add the cornstarch and water and mix smooth, then whisk in to the sauce. Cook 1-2 minutes to thicken. If it gets too thick, add a bit more milk, a tablespoon at a time. The slurry helps the sauce stay cohesive and smooth. Add pepper, and a pinch or two of nutmeg. Warm it gently in the pan—don’t boil it. oss with hot pasta and serve.
Nutrition
Serving: 6tablespoons | Calories: 203kcal | Carbohydrates: 6g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 578mg | Potassium: 130mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 0.2mg | Calcium: 380mg | Iron: 0.3mg