Cottage Cheese Alfredo Sauce
A high-protein cottage cheese alfredo sauce made with no heavy cream and no butter. Cottage cheese blends smooth with parmesan and garlic into a creamy, velvety pasta sauce in minutes.
Servings: 2 servings
Calories: 283kcal
Ingredients
- 1 cup cottage cheese
- ½ cup parmesan cheese
- ¼ cup mozzarella cheese
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt + black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- In a high-powered blender or food processor, blend the cottage cheese until smooth. Set aside.
- Cook the noodles according to package directions. Once cooked through, drain the cooked noodles.
- In a medium saucepan add the cottage cheese, milk, parmesan cheese, mozzarella cheese, garlic powder, italian seasoning, salt and black pepper. Cook over medium-low heat until everything is dissolved and it becomes a creamy pasta sauce. Taste and adjust the sauce.
- Add the cooked pasta to the saucepan. Garnish with more parmesan cheese and fresh parsley. Serve with cajun chicken if desired. Enjoy!
Notes
Serve with about 1/2 lb linguine, fettuccini, or spaghetti noodles.
Top the alfredo with blackened chicken. Spray the chicken breasts in avocado oil spray and coat them with a mixture of 1/2 tsp paprika, 1/4 tsp cayenne pepper, 1/4 tsp ground cumin, 1/4 tsp onion powder, salt, and pepper. Add to the air fryer for 20-23 minutes at 360°F, flipping halfway through.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm gently over low heat on the stove with a splash of milk or pasta water to loosen it back up. Avoid high heat, which can cause the sauce to split.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 8g | Protein: 26g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 843mg | Potassium: 250mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 544IU | Vitamin C: 0.02mg | Calcium: 537mg | Iron: 1mg