Description
Make a quick, high-protein Alfredo sauce using cottage cheese instead of heavy cream for a lighter meal base.
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 1/2 cup milk (any kind)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- In a small saucepan over medium heat, melt the butter or heat the oil. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
- Transfer the cottage cheese, milk, melted butter/oil mixture, pepper, and salt to a high-speed blender.
- Blend on high until the mixture is completely smooth and creamy. This may take 1 to 2 minutes. Stop and scrape down the sides if needed.
- Pour the blended mixture back into the saucepan.
- Stir in the grated Parmesan cheese until fully incorporated and the sauce is heated through. Do not boil the sauce once the cheese is added.
- Serve immediately over your preferred pasta or dish.
Notes
- For the smoothest texture, use a powerful blender. If you do not have one, press the sauce through a fine-mesh sieve after blending.
- Adjust the amount of milk to control the thickness of your final sauce. Add more milk for a thinner sauce.
- If you prefer a richer flavor, substitute half the milk with reserved pasta water.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Sauce
- Method: Stovetop/Blender
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 25
- Cholesterol: 30