Serves 4
Directions
- 1Start with either a blender or food processor.
- 2Add cottage cheese, milk, Italian seasoning, parmesan cheese, black pepper and salt to the blender.
- 3Blend until smooth.
- 4If the sauce is too thick, add a little more milk or high protein bone broth.
- 5Turn your burner on low heat, add butter, and let it melt.
- 6Add minced garlic and cook for a few minutes.
- 7Pour in your mix and add corn starch.
- 8Keep the sauce moving often as it heats up, and it begins to thicken.
- 9Boil water and add pasta.
- 10Once pasta is done cooking, drain it.
- 11Add pasta to your alfredo sauce.
- 12Mix everything around for a couple of minutes.
- 13Add anything else you want, like cooked protein or crushed red pepper.
Ingredients
- 1.5 cups cottage cheese
- 0.5 cup milk
- 1.5 teaspoons Italian seasoning
- 0.5 cup grated parmesan cheese
- 0.5 teaspoon black pepper
- pinch salt
- 1.5 tablespoons butter
- 1 tablespoon minced garlic
- 1 teaspoon cornstarch
- 6 ounces pasta
Equipment
blenderfood processorstove top pen
Tips
- Any cottage cheese will work; the more fat it has, the creamier your alfredo will be
- You can maximize protein by using higher protein milk
- Fresh block of parmesan gives the best results
- Low and slow is key. If it is too hot, you could ruin your sauce
- Reheat in the microwave for 45 seconds, mix it around, and repeat until it is hot
- To reheat on the stove top, add a little milk and reheat it over low heat
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