Cottage Cheese Alfredo Sauce
Make a protein-packed cottage cheese Alfredo sauce in just 25 minutes without any cream, butter, or roux.
Servings: 4 servings
Ingredients
- 2 cups Low Fat Cottage Cheese 16 ounces
- ½ cup Parmesan grated
- ½ cup Low Fat Milk or milk of choice
- ½ teaspoon Garlic Powder
- ⅛ teaspoon Nutmeg
- ½ teaspoon Pepper
- ½ teaspoon Dried Parsley
- 8 ounces Chickpea Pasta or Barilla high protein pasta
Instructions
- In a blender, blend cottage cheese, milk, Parmesan, garlic powder, nutmeg, and pepper until smooth. Set aside. The mixture will have a liquid consistency but will thicken when it cooks.
- Fill a saucepan with water and bring to a boil. Cook the pasta according to package instructions. Remove from the saucepan and strain.
- Pour the sauce into a large skillet over low heat. Heat the sauce 2 to 3 minutes then add the cooked pasta and dried parsley, tossing to combine. Taste and add salt if needed. Some cottage cheese brands are saltier than others
- Serve hot with the chopped fresh parsley and more Parmesan as desired on top.
Notes
- Heat the Alfredo sauce over low heat to avoid curdling it.
- The sauce will thicken as it cooks, so don’t try to thicken the blended sauce even if it appears too thin to you.
- Store leftovers in the refrigerator for 3-4 days, but they do not freeze well.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 37g | Protein: 33g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 744mg | Potassium: 161mg | Fiber: 8g | Sugar: 10g | Vitamin A: 203IU | Vitamin C: 0.4mg | Calcium: 294mg | Iron: 6mg