Effortless Cottage Cheese Alfredo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Fresh parsley, chopped fine, to sprinkle on top
02 -
Grated parmesan cheese for finishing
03 -
Salt, as you like
04 -
120 millilitres regular milk or almond milk with no sugar
05 -
0.5 teaspoon ground black pepper
06 -
25 grams parmesan cheese, shredded very fine
07 -
3 garlic cloves, chopped up
08 -
15 grams unsalted butter
09 -
240 millilitres cottage cheese, either low fat or a little creamy
10 -
280 grams fettuccine or any pasta you dig
# Instructions:
01 -
Twirl the fettuccine onto plates while it’s hot. Shower over a bit more parmesan and toss on some parsley. Dive in straight away.
02 -
Drench the drained noodles with the cheesy sauce. Mix it all together till the pasta’s coated nice and even. Take a taste, add more seasoning if you want.
03 -
Try the sauce and mix in a pinch of salt if it needs more, then give it another quick blend so it’s all mixed.
04 -
Tip the cottage cheese, butter with garlic, black pepper, almond or regular milk, and parmesan into your blender. Flip it on high for a minute or two so it turns velvety smooth.
05 -
Scoop the cottage cheese into one bowl. Chop the garlic, put it with the butter in a different bowl, and microwave both for 30–45 seconds. Melt the garlic-butter an extra 30 seconds till it smells awesome, or just fry it slowly together on the stove if you like.
06 -
Get a big pot of salty water bubbling. Drop in the fettuccine. Cook it al dente by checking the box. Save a splash of the water if you want it later, then strain and let it cool off a bit.
# Notes:
01 -
Zap cottage cheese until it’s super smooth if you want that rich, creamy texture.
02 -
Sauce thicker than you’d like? Just stir in more milk little by little (don’t use hot pasta water—it can make things weird).
03 -
Need it thicker? Let the sauce simmer gently or toss in some extra parmesan, easy fix.
04 -
To reheat leftovers, warm slow on medium-low and splash in some milk so it goes creamy again.