Cottage Cheese Alfredo Sauce

# What You Need:

01 - 1 cup low-fat cottage cheese

02 - 1/2 cup whole milk

03 - 1/4 cup grated Parmesan cheese

04 - 2 tablespoons unsalted butter

05 - 2 cloves garlic, minced

06 - 1/4 teaspoon freshly ground black pepper

07 - 1/4 teaspoon salt, or to taste

08 - Pinch of freshly grated nutmeg (optional)

09 - Chopped fresh parsley

10 - Additional grated Parmesan cheese

01 - Combine cottage cheese and whole milk in a blender. Blend on high speed for 1 to 2 minutes until completely smooth and creamy.

02 - Melt unsalted butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30 to 60 seconds until fragrant but not browned.

03 - Pour the blended cottage cheese mixture into the saucepan. Stir in grated Parmesan cheese, black pepper, salt, and nutmeg if using.

04 - Cook gently, stirring constantly, until the sauce is warmed through and slightly thickened, approximately 2 to 3 minutes. Avoid boiling.

05 - Taste the sauce and adjust salt and pepper as needed.

06 - Toss immediately with hot cooked pasta or use as a sauce for vegetables or chicken.

07 - Finish with chopped fresh parsley and additional grated Parmesan cheese if desired.

01 -

It's genuinely creamy without heavy cream, and you actually feel good eating it.
Ready in fifteen minutes, with virtually zero fussy steps.
Packed with protein, so the sauce becomes a complete meal rather than just a coating.

02 -

Blending must happen first—if you try to blend everything together, you'll scramble the cheese instead of creating sauce.
Never let this sauce boil once the cottage cheese mixture is in the pan; boiling causes separation and a grainy texture that's impossible to fix.

03 -

Full-fat cottage cheese will give you even more creaminess if you want to lean into richness instead of restraint.
Make sure your pasta water is boiling and your pasta is hot when you dress it—cold pasta will cool the sauce and make it seize up.