Whipped Cottage Cheese Alfredo
A richer and more flavorful version of the classic whipped cottage cheese Alfredo, featuring a touch of cream cheese and fresh herbs.
1 pound
Pasta-fettuccine
16 ounces
Cottage Cheese-full fat
4 ounces
Cream Cheese-softened
1/4 cup
Parmesan Cheese-freshly grated
3 tablespoons
Butter
See all 11 ingredients ↓
A richer and more flavorful version of the classic whipped cottage cheese Alfredo, featuring a touch of cream cheese and fresh herbs.
Instructions
- Cook Pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, melt Butter in a medium saucepan over medium heat. Add Garlic and cook for 1 minute, until fragrant.
- Add Cottage Cheese and Cream Cheese to the saucepan and stir to combine. Cook for 5 minutes, stirring frequently, until smooth and creamy.
- Stir in Heavy Cream, Parmesan Cheese, Nutmeg, Salt, and Pepper. Heat through, but do not boil.
- If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Add cooked Pasta to the sauce and toss to coat. Garnish with Parsley and serve immediately.
-
1 pound
450 g
Pasta-fettuccine
-
16 ounces
450 g
Cottage Cheese-full fat
-
4 ounces
115 g
Cream Cheese-softened
-
1/4 cup
60 mL
Parmesan Cheese-freshly grated
-
3 tablespoons
45 mL
Butter
-
3 cloves
15 g
Garlic-minced
-
1/4 cup
60 mL
Heavy Cream
-
1/4 teaspoon
1.25 mL
Nutmeg-ground
-
1/4 teaspoon
1.25 mL
Salt
-
1/8 teaspoon
0.625 mL
Black Pepper
-
2 tablespoons
30 mL
Parsley-freshly chopped
Equipment
- Large pot
- Medium saucepan
- Colander
- Whisk
Instructions
- Cook Pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, melt Butter in a medium saucepan over medium heat. Add Garlic and cook for 1 minute, until fragrant.
- Add Cottage Cheese and Cream Cheese to the saucepan and stir to combine. Cook for 5 minutes, stirring frequently, until smooth and creamy.
- Stir in Heavy Cream, Parmesan Cheese, Nutmeg, Salt, and Pepper. Heat through, but do not boil.
- If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Add cooked Pasta to the sauce and toss to coat. Garnish with Parsley and serve immediately.
Nutrition per serving
You May Also Like
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava
No reviews yet
Comments