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Cottage Cheese Alfredo Sauce
Created by: Howcan Team
Ingredients
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 12 oz fettuccine pasta, cooked according to package instructions
Instructions
- In a blender, combine 1 cup of cottage cheese and 1/2 cup of grated Parmesan cheese. Blend until smooth and creamy.
- In a large skillet, melt 1/4 cup of unsalted butter over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.
- Pour the blended cottage cheese mixture into the skillet and stir to combine with the butter and garlic.
- Gradually pour in 1 cup of whole milk, stirring constantly until the sauce is smooth and heated through.
- Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Stir well to combine.
- Add the cooked fettuccine pasta to the skillet and toss to coat the pasta evenly with the cottage cheese alfredo sauce.
- Serve immediately and enjoy!
Cottage cheese alfredo sauce is a lighter, healthier twist on the classic alfredo sauce, popularized in recent years as a low-fat alternative. This creamy, velvety sauce has its origins in the health-conscious food movement, with chefs and home cooks seeking to create a guilt-free version of the indulgent Italian favorite. The dish has gained popularity in health-conscious regions like California and New York, where innovative chefs have embraced the use of cottage cheese to create a rich, flavorful sauce without the heavy cream and butter typically found in traditional alfredo. For the best version of this dish, look for high-quality cottage cheese and fresh herbs to elevate the flavor profile. Alternatively, some recipes incorporate Greek yogurt for added tanginess and protein. Whether served over pasta or used as a dip for vegetables, cottage cheese alfredo sauce offers a delicious, guilt-free indulgence.
20 min
4 servings
250 calories
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