Pasta Alfredo Cottage Cheese

# What You Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Alfredo Sauce

02 - 1 cup low-fat cottage cheese

03 - 1/2 cup whole or 2% milk

04 - 1/2 cup grated Parmesan cheese

05 - 2 tbsp unsalted butter

06 - 2 cloves garlic, minced

07 - 1/4 tsp freshly ground black pepper

08 - 1/4 tsp salt

09 - Pinch of freshly grated nutmeg (optional)

→ Garnish

10 - 2 tbsp chopped fresh parsley

11 - Extra grated Parmesan cheese, to serve

# How-To Steps:

01 - Boil the pasta in a large pot of salted water until al dente, following package directions. Reserve 1/2 cup pasta water before draining.

02 - Blend cottage cheese, milk, and Parmesan in a blender or food processor until smooth and creamy.

03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.

04 - Add the blended cheese mixture to the skillet along with salt, pepper, and nutmeg if using. Stir gently and warm for 2 to 3 minutes without boiling.

05 - Toss the drained pasta in the skillet to coat evenly with the sauce. Adjust consistency by adding reserved pasta water gradually as needed.

06 - Plate immediately, garnishing with chopped parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -

It tastes decadent but uses cottage cheese instead of heavy cream, so you get the comfort without the heaviness.
Ready in under 25 minutes, which means weeknight dinner that feels like you tried.
A small revelation for anyone who thought cottage cheese couldn't belong in elegant food.

02 -

Don't skip blending the cottage cheese smooth; lumpy sauce tastes like cottage cheese salad, not Alfredo.
Reserve your pasta water before draining—that starchy water is what makes the sauce cling instead of sliding off.
Keep the heat at medium and never let it boil; high heat breaks the creamy texture and leaves you with scrambled-looking sauce.

03 -