Cottage Cheese Alfredo Sauce

# What You Need:

→ 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

# Steps:

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

02 - Heat unsalted butter in a medium saucepan over medium heat. Add minced garlic and cook for 30 to 60 seconds until fragrant, avoiding browning.

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

04 - Gently cook the sauce, stirring constantly, for 2 to 3 minutes until warmed through and slightly thickened. 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. Garnish with parsley and extra Parmesan if desired.

# Expert Advice:

01 -

It tastes indulgent and rich but actually keeps you full without the heaviness of cream.
The whole thing comes together in fifteen minutes, making weeknight dinners feel less like a rush.
You're getting serious protein in every bite, which my body actually notices the next morning.

02 -

Do not skip the blender step—lumpy cottage cheese will never taste like Alfredo, no matter how much Parmesan you add.
The moment your sauce starts to boil, it can break and look grainy; keep your heat at medium and stay present while it warms.
Taste as you season, because cottage cheese brands vary in saltiness, and you need to find your own balance.

03 -