Cottage Cheese Alfredo Sauce
The classic humble cottage cheese turns into a magical sauce packed with protein.
Servings: 4 Servings
Ingredients
- 1 cup cottage cheese (Note 1)
- 1 cup milk (Note 2)
- ½ parmesan cheese shredded
- 1 teaspoon cornstarch (Note 3)
- 1 teaspoon garlic salt (Note 4)
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 12 ounces gluten free fettuccine noodles (Note 5)
Optional Add-Ins:
- 2 cups chicken cooked, shredded
Instructions
- In a large food processor, like a 12-cup or a blender, add the cottage cheese, milk, parmesan cheese, cornstarch, garlic salt, Italian seasoning, salt, and pepper. Blend for 30-60 seconds or until cottage cheese is smooth.
- Boil noodles according to package instructions. Drain well.
- In a large skillet, add the alfredo sauce and the cooked, drained noodles. Allow the noodles to soak up the sauce for five minutes over low, low heat. Do not boil the sauce. It is done once the sauce is creamy and warm. Sprinkle with chopped fresh parsley, grated parmesan cheese, and fresh cracked black pepper.
Notes
Note 1: Use 4% small curd cottage cheese or lactose-free cottage cheese if needed.
Note 2: Use whole, 2%, 1%, or lactose-free milk if needed. Do not use skim milk.
Note 3: Read the ingredients to be sure the cornstarch is gluten free if concerned about cross-contamination.
Note 4: For a low FODMAP option, use a certified low FODMAP garlic salt.
Note 5: Use 16 ounces fettuccine regular noodles or 12 ounces fettuccine gluten free noodles. Or chickpea noodles for more protein. Try different pasta shapes!
Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, add an additional splash of milk if the noodles have dried out.
Nutrition Facts do not include noodles.
Nutrition Information
Serving: 1 ServingCalories: 100kcalCarbohydrates: 8gProtein: 9gFat: 4gSugar: 1g
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