Cottage Cheese Alfredo Sauce

# Components:

→ Dairy

01 - 1 cup low-fat cottage cheese

02 - 1/2 cup whole milk

03 - 1/4 cup grated Parmesan cheese

→ Flavorings & Seasonings

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

→ Garnish (optional)

09 - Chopped fresh parsley

10 - Additional grated Parmesan cheese

# Directions:

01 - Combine cottage cheese and whole milk in a blender and blend on high 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, black pepper, salt, and nutmeg if using.

04 - Cook the sauce gently over medium heat, stirring constantly until warmed through and slightly thickened, about 2 to 3 minutes. Avoid boiling.

05 - Taste the sauce and adjust seasoning as needed.

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

07 - Optionally garnish with chopped parsley and additional grated Parmesan before serving.

# Expert Advice:

01 -

Fifteen minutes from kitchen to plate, with minimal cleanup and maximum flavor.
Packed with protein that keeps you satisfied, so this isn't just pasta guilt-free, it's genuinely nourishing.
The blended cottage cheese trick is foolproof and transforms a humble ingredient into something that tastes restaurant-quality.

02 -

Blending the cottage cheese all the way smooth is non-negotiable; any graininess will show up in your finished sauce and disappoint you.
The sauce will thicken as it cools, so pull it off heat when it looks slightly looser than your target consistency, and it'll be perfect by the time you plate.

03 -