Cottage Cheese Alfredo

# What You'll Need:

01 - 1 cup low-fat cottage cheese

02 - 1/2 cup whole milk

03 - 1/4 cup grated Parmesan cheese

04 - 2 tablespoons unsalted butter

05 - 2 cloves garlic, minced

06 - 1/4 teaspoon freshly ground black pepper

07 - 1/4 teaspoon salt, or to taste

08 - Pinch of freshly grated nutmeg (optional)

09 - Chopped fresh parsley

10 - Additional grated Parmesan

01 - Combine cottage cheese and whole milk in a blender and blend on high speed for 1–2 minutes until fully smooth and creamy.

02 - Heat unsalted butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant without browning.

03 - Pour blended cottage cheese mixture into the saucepan. Stir in grated Parmesan, black pepper, salt, and nutmeg if using.

04 - Cook sauce over medium heat, stirring constantly, until just warmed through and slightly thickened, about 2–3 minutes. Avoid boiling.

05 - Taste the sauce and adjust salt or pepper if needed. Toss immediately with freshly cooked pasta or serve over vegetables or chicken.

06 - Optionally top with chopped parsley and additional grated Parmesan before serving.

01 -

You get all the creamy comfort of Alfredo with way less guilt and way more protein
The blender does most of the work, making this faster than delivery and cheaper than a restaurant

02 -

Blending the cottage cheese thoroughly is the single most important step—any lumps will ruin the sauce texture
Never let this sauce boil or it can separate and turn grainy, which is heartbreaking after all that blending

03 -

Make a double batch and freeze portions in silicone muffin cups for instant sauce nights later
If your blender struggles, add the milk a tablespoon at a time to help it catch
Room temperature ingredients blend more smoothly than cold straight from the fridge