Cottage Cheese Alfredo
25 min4 servings
A creamy pasta sauce made with blended cottage cheese, milk, and parmesan—lower in fat than traditional alfredo but equally rich and smooth.
| prepPrepare pasta according to package directions | |||||
| prepPrepare any meat or vegetables for serving (optional) | |||||
| 240 ml milk of choice | Blend until completely smooth | Transfer to saucepan, add basil & oregano | Heat over medium-low, stirring often, until warm | Taste & adjust salt, pepper, basil, oregano | Reduce to low, simmer 5 min until thickened |
| 115 g cottage cheese | |||||
| 1 tablespoon cornstarch | |||||
| 1/4 teaspoon salt, more or less to taste | |||||
| 1/8 teaspoon freshly cracked black pepper, more or less to taste | |||||
| 1/4 teaspoon garlic powder, plus more to taste | |||||
| 50 g grated fresh parmesan or fresh romano | |||||
| dried basil to taste | |||||
| dried oregano to taste | |||||
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