⭐HIGH PROTEIN Cottage Cheese Alfredo Sauce - Weight Watchers Pasta Sauce 🍝Trying Pinterest Recipes!!

Ingredients

• 0.5 cup Parmesan Cheese (freshly grated)
• 1.5 cup Cottage Cheese (low‑fat (1% milk fat))
• 0.75 cup Unsweetened Almond Milk (any brand, unsweetened)
• 2 tablespoon Olive Oil (extra virgin)
• 3 teaspoon Minced Garlic (fresh minced or jarred)
• 0.125 teaspoon Ground Nutmeg (freshly grated if possible)
• 2 tablespoon Corn Starch (for slurry)
• 8 ounce Whole Grain Linguini (any whole‑grain pasta shape)
• 4 tablespoon Water (for corn starch slurry)
• 0.5 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Dried Parsley (for garnish)
• 0.25 teaspoon Red Pepper Flakes (optional garnish)

Instructions

1. Blend sauce base

   Add the almond milk, cottage cheese, and grated Parmesan to the blender. Blend on high until completely smooth, about 1 minute.

   Time: PT2M

2. Sauté garlic

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant but not browned.

   Time: PT2M

3. Combine sauce and simmer

   Pour the blended mixture into the skillet with the garlic. Stir and bring to a gentle simmer.

   Time: PT5M

   Temperature: medium heat

4. Make corn‑starch slurry

   In a small bowl, whisk together 4 tablespoons water and 2 tablespoons corn starch until no lumps remain.

   Time: PT2M

5. Thicken sauce with slurry

   Reduce the heat to low. Slowly whisk the corn‑starch slurry into the simmering sauce. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 15 minutes.

   Time: PT15M

   Temperature: low heat

6. Cook linguini

   While the sauce thickens, bring a pot of salted water to a rolling boil (212°F). Add the 8 oz whole‑grain linguini and cook until al dente, about 10 minutes. Reserve ½ cup of the pasta water, then drain the pasta.

   Time: PT12M

   Temperature: 212°F

7. Season and combine

   Stir the ground nutmeg, black pepper, and salt into the sauce. Add the drained linguini to the skillet and toss to coat evenly. If the sauce looks dry, drizzle in reserved pasta water a little at a time until desired consistency is reached.

   Time: PT4M

   Temperature: low heat

8. Plate and garnish

   Divide the pasta among four plates. Sprinkle each serving with dried parsley and a pinch of red‑pepper flakes, if desired. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

18 g

Carbohydrates

55 g

Fat

12 g

Fiber

6 g