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
Servings: 2 servings
Ingredients
- 1/2 cup cottage cheese
- 3/4 cup unsweetened almond milk or milk of choice
- 1/2 cup parmesan grated
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 4 ounces chickpea pasta elbows
Instructions
- 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!
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
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