Creamy Cottage Cheese Fettuccine
A silky, 15-minute pasta sauce made from blended cottage cheese, butter, garlic, and parmesan — no cream needed. Toss with hot fettuccine for an Alfredo that's lighter but just as luxurious.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 8 oz fettuccine
- 1 cup cottage cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup parmesan, grated
- 0 to taste salt and pepper
Instructions
- 1
Boil fettuccine in salted water until al dente, ~10 minutes.
- 2
Melt butter in a medium saucepan over medium heat, then add garlic and cook 30 seconds until fragrant.
- 3
Add cottage cheese, parmesan, and 0.25 cup pasta water to the pan, then blend with an immersion blender until smooth.
- 4
Drain pasta, reserving 1 cup pasta water, then toss with the sauce and add pasta water as needed to loosen.
- 5
Season with salt and pepper, then serve immediately.
Tools you’ll need
- large pot for boiling pasta
- medium saucepan
- immersion blender
- colander
- tongs or large spoon
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