Cottage Cheese Alfredo with Chickpea Pasta
Cottage cheese replaces heavy cream in this Cottage Cheese Alfredo recipe. Paired with chickpea pasta, this dish is a healthier, higher protein way to enjoy your favorite meal! Gluten Free + Low Calorie
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dinner, Lunch
Cuisine: American, Italian
Diet: Gluten Free
Servings: 2 servings
Calories: 371kcal
In a blender, blend cottage cheese, milk, parmesan, cornstarch, garlic powder, nutmeg, and pepper until smooth. Set aside. The mixture will have a liquid consistency but will thicken as it sits and cooks.
Fill a saucepan with water and bring to a boil.
Add the chickpea elbows and cook according to package instructions. Remove from the saucepan and strain.
Place the saucepan back on the heat and reduce to low. Transfer the cottage cheese mixture from the blender to the pan. Cook 3 minutes to thicken.
Toss pasta with the cottage cheese alfredo, sprinkle with parsley and enjoy!
Serving: 1serving | Calories: 371kcal | Carbohydrates: 39g | Protein: 29g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 806mg | Potassium: 78mg | Fiber: 8g | Sugar: 7g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 492mg | Iron: 6mg