Cottage cheese alfredo

Step by Step

Step 1

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes.

Step 2

While the pasta is cooking, heat the olive oil over medium/high heat. When the olive oil is fragrant, add the onion and season with ¼ teaspoon of salt. Saute for 4-5 minutes. Add the garlic and saute for an additional 1 minute. Remove from heat and set aside to cool.

Step 3

Set aside ½ cup of pasta water before straining the pasta. Rinse with water and set aside.

Step 4

Add the cottage cheese, remaining salt, and the onions and garlic to a high-speed blender. Blend on high for about 30 seconds until smooth. Add 3 tablespoons of pasta water to the blender and blend on high for an additional 30 seconds to 1 minute. The mixture should be bubbly and almost frothy, but should have no lumps and be creamy.

Step 5

Transfer the pasta back into the pot and pour the Alfredo sauce over the pasta and toss. Heat over low heat until it reaches the desired temperature.

Step 6

Top with fresh parsley, grated parmesan, salt, and cracked pepper.

Tips and Warnings

It is important that the cottage cheese mixture is blended for 2 minutes. It incorporates all ingredients that prevent the sauce from curdling later.
To avoid curdling, do not heat the pasta over high heat.
This recipe used to include 2 tablespoons of heavy cream, but we’ve made it so many times without it, and it just doesn’t need it!
The nutrition information uses Carbe Diem pasta.