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Cottage Cheese Alfredo

Original Source: Linley Hanson from fit foodie finds (Found by Katie)

Servings per Recipe: 4

Description: The Alfredo sauce for this cottage cheese Alfredo is made with cottage cheese, a little bit of heavy cream, and sauted vegetables. All ou have to do is blend all of the ingredients together into athick and creamt sauce before tossing it with pasta.

Ingredients

  • 8 oz. fettucini pasta
  • 2 Tbsp olive oil or butter
  • ½ large white onion, minced
  • ¾ tsp sea salt, separated
  • 4 cloves garlic, minced
  • 1 cup cottage cheese (2% or whole milk)
  • ¼ cup starchy pasta water
  • 1 Tbsp fresh chopped parsley
  • 2-3 Tbsp grated parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 7-9 minutes.
  2. While the pasta cooks, heat olive oil or butter in a pan over medium-high heat. Add the minced onion, season with ¼ tsp salt, and cook for 4-5 minutes. Toss in the garlic and cook another minute. Pull off the heat and let it cool.
  3. Before draining, scoop out ½ cup of pasta water and set it aside. Drain and rinse the pasta.
  4. Dump the cottage cheese, remaining salt, and the cooked onion and garlic into a blender. Blend until smooth, about 30 seconds. Add 3 Tbsp of the pasta water and blend another 30-60 seconds — it should come out creamy and frothy with no lumps.
  5. Pour the sauce over the pasta in the pot and toss to coat. Warm over low heat until heated through.
  6. Serve topped with fresh parsley, parmesan, salt, and cracked pepper.

Farris Family Notes

  • Don't rush the blending — the longer you blend, the creamier the sauce.
  • Keep the heat low when warming the pasta or the sauce will break.