The Alfredo sauce for this cottage cheese Alfredo is made with cottage cheese, a little bit of heavy cream, and sauted vegetables. All ou have to do is blend all of the ingredients together into athick and creamt sauce before tossing it with pasta.
Ingredients:
Salt and pepper to taste
8 oz. fettucini pasta
2 tablespoons olive oil or butter
½ large white onion, minced
3/4 teaspoon sea salt, separated
4 cloves garlic, minced
1 cup cottage cheese, 2% or whole milk
2 tablespoons heavy cream
3 tablespoons starchy pasta water
1 tablespoon fresh chopped parsley
2-3 tablespoons grated parmesan cheese
Instructions:
Top with fresh parsley, grated parmesan, salt, and cracked pepper.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes.
While the pasta is cooking, heat the olive oil over medium/high heat. When the olive oil is fragrant, add the onion and season with ¼ teaspoon of salt. Saute for 4-5 minutes. Add the garlic and saute for an additional 1 minute. Remove from heat and set aside to cool.
Set aside ½ cup of pasta water before straining the pasta. Rinse with water and set aside.
Add the cottage cheese, heavy cream, remaining salt, and the onions and garlic to a high-speed blender. Blend on high for about 30 seconds until smooth. Add 3 tablespoons of pasta water to the blender and blend on high for an additional 2 minutes. The mixture should be bubbly and almost frothy.
Transfer the pasta back into the pot and pour the Alfredo sauce over the pasta and toss. Heat over low heat until it reaches the desired temperature.
