Cottage Cheese Alfredo: Easy Weeknight Pasta

Ingredients

• 1 pound Fettuccine Pasta (dry, any brand; cook to al dente)
• 2 cups Cottage Cheese (low‑fat or regular, smooth texture)
• 1.5 cups Milk (whole milk recommended for richness; 2% or skim work too)
• 2 cloves Garlic (minced)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 teaspoon Arrowroot Powder (or cornstarch; used as thickener)
• 1 teaspoon Salt (kosher or table salt)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Cook the Fettuccine

   Bring a large pot of salted water to a rolling boil, add 1 lb fettuccine and cook until al dente, about 10‑12 minutes. Drain and set aside.

   Time: PT12M

   Temperature: 212°F

2. Blend the Sauce

   While the pasta cooks, combine 2 cups cottage cheese, 1½ cups milk, minced garlic, ½ cup grated Parmesan, 1 tsp arrowroot powder, 1 tsp salt and ¼ tsp black pepper in a blender. Blend on high until completely smooth.

   Time: PT3M

3. Thicken the Sauce

   Pour the blended mixture into a large skillet over medium‑high heat. Stir gently; the arrowroot will thicken the sauce in 2‑3 minutes. When it coats the back of a spoon, it’s ready.

   Time: PT4M

   Temperature: Medium-High

4. Combine Pasta and Sauce

   Add the hot fettuccine to the skillet. Toss continuously so every strand is coated. Cook together for another 2 minutes so the noodles absorb the flavor.

   Time: PT2M

   Temperature: Medium-High

5. Finish and Serve

   Taste and adjust seasoning if needed. Serve immediately, optionally garnished with extra grated Parmesan and freshly cracked black pepper.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

33 g

Carbohydrates

50 g

Fat

12 g

Fiber

2 g