Description
A creamy, high-protein Alfredo sauce made with cottage cheese and Greek yogurt, perfect for pasta, veggies, and grain bowls.
Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup pasta water (reserved from cooking pasta)
Instructions
- In a blender, combine cottage cheese, Greek yogurt, Parmesan cheese, minced garlic, olive oil, salt, black pepper, and nutmeg. Secure the lid.
- Blend until smooth and creamy. Stop and scrape down the sides if needed. Taste and adjust salt or pepper.
- If the sauce is too thick, gradually add reserved pasta water while blending or stirring until you reach the desired consistency. Transfer the sauce to a small saucepan and heat over low heat just until warmed through, stirring constantly. Do not boil.
- Toss the warm sauce with freshly cooked pasta. Add a splash more pasta water if needed to loosen the sauce. Serve immediately, sprinkled with extra Parmesan and cracked black pepper.
Notes
Store in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of water or milk to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2.5g
- Sodium: 610mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.1g
- Protein: 12g
- Cholesterol: 20mg