Cottage Cheese Pasta Sauce
This creamy cottage cheese pasta sauce comes together in a blender in a mere 5 minutes. A high-protein, low-fat yet creamy sauce that's just as versatile and delicious as a classic Alfredo sauce. Perfect for busy nights!
Servings: 4 servings
Calories: 96kcal
Ingredients
- 1 cup cottage cheese full-fat
- 1/2 cup whole milk
- 1/4 cup parmesan cheese grated
- 1 garlic clove small
- 1 tsp salt
- 1/4 tsp black ground pepper
Instructions
- Add everything to a blender or a food processor.1 cup cottage cheese, 1/2 cup whole milk, 1/4 cup parmesan cheese, 1 garlic clove, 1 tsp salt, 1/4 tsp black ground pepper
- Blend until smooth.
- Season to taste with extra salt and ground black pepper.
- Heat a pan over low heat. Add the sauce and heat it through while stirring for 3-5 minutes to incorporate the flavors even further. Alternatively pour it over piping hot cooked pasta and serve it immediately.
Video
Notes
Subs: Use half and half or heavy cream instead of whole milk for a creamier sauce. Mix things up with fresh herbs such as parsley or chives.
Storage: The sauce does thicken up a fair bit if not used straight away. You can store leftover sauce in the refrigerator for up to 2 days and blend it again with some extra milk to loosen it up. However, for the best result, I recommend making it fresh.
Nutrition
Calories: 96kcal | Carbohydrates: 4g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 859mg | Potassium: 111mg | Fiber: 0.05g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 0.2mg | Calcium: 157mg | Iron: 0.1mg
