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- 12 oz fettuccine pasta - 1 cup cottage cheese, preferably whole or low-fat - 1/2 cup grated Parmesan cheese, plus extra for serving - 1/2 cup unsweetened almond milk (or any milk of choice such as whole or oat milk) - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - Zest of 1 lemon to brighten the flavors - Fresh parsley, chopped, for garnish The main ingredients for this dish create a rich and creamy flavor. The fettuccine pasta serves as a perfect base. Its wide shape holds the sauce well. Next, cottage cheese adds creaminess without being too heavy. I love using whole or low-fat cottage cheese for a smooth texture. Grated Parmesan cheese brings a salty kick. It also enhances the creamy texture. For an even richer sauce, feel free to add more Parmesan when serving. Optional add-ins let you customize the dish. Unsweetened almond milk keeps it light. You can use any milk you like, such as oat or whole milk. Garlic adds a savory touch. I like to use minced garlic for a strong flavor. Olive oil gives the sauce a silky finish and helps sauté the garlic. For seasoning, dried oregano adds a warm herb taste. It pairs well with the lemon zest. The zest brightens the dish and adds freshness. Fresh parsley is a lovely garnish. It adds color and a hint of earthiness. Mixing these ingredients creates a delightful pasta dish. Each bite is creamy, tasty, and satisfying. First, grab a large pot and fill it with water. Add a pinch of salt. Bring the water to a rolling boil. Once it is boiling, toss in 12 ounces of fettuccine pasta. Cook the pasta for 8 to 10 minutes. You want it al dente, which means it should be firm but cooked through. After cooking, drain the pasta. Remember to save about 1 cup of the pasta water for later! Now it's time to whip up the sauce. In a high-speed blender, combine 1 cup of cottage cheese, 1/2 cup of grated Parmesan cheese, and 1/2 cup of almond milk. Add 2 minced garlic cloves, the zest of 1 lemon, and 1 teaspoon of dried oregano. Sprinkle in some salt and black pepper. Blend this mixture until it is smooth and creamy. If the sauce is too thick, add small amounts of the reserved pasta water. Blend again until you reach your desired creaminess. In a large skillet, heat 2 tablespoons of olive oil over medium heat. If you like, add more minced garlic for extra flavor. Sauté the garlic for about 30 seconds. You want it fragrant, but be careful not to burn it! Next, gently add the drained fettuccine to the skillet. Pour the whipped cottage cheese sauce over the pasta. Toss everything together gently until the pasta is well coated. Cook for an additional 2 to 3 minutes, stirring occasionally. If the sauce seems too thick, stir in more reserved pasta water. Taste and adjust the seasoning with more salt and pepper if needed. To get the sauce just right, focus on creaminess. Start by blending your cottage cheese with Parmesan cheese and almond milk. Blend until smooth. If it seems thick, add some reserved pasta water. A little at a time helps you reach the right texture. Next, balance your seasoning. After mixing the pasta and sauce, taste it. Add more salt and pepper as needed. For extra flavor, a squeeze of lemon juice brightens the dish. When sautéing garlic, keep your heat medium. Add the garlic to hot oil but watch carefully. Stir it often to avoid burning. Garlic cooks fast, so stay focused for about 30 seconds or until fragrant. For mixing pasta and sauce, gently toss them together. Use tongs or a spatula. This way, every piece of pasta gets coated well. If the sauce thickens too much, mix in a splash of reserved pasta water. For garnishing, fresh parsley is a must. It adds color and a fresh taste. You can also sprinkle extra Parmesan cheese on top for a cheesy finish. When choosing side dishes, think light. A simple salad pairs well. Roasted veggies also complement the creaminess of the pasta. Enjoy your meal! {{image_4}} You can switch up the pasta for this dish. Whole wheat pasta adds fiber. It also gives a nutty flavor. Gluten-free options work well too. Try brown rice or quinoa pasta for a different taste. You can also explore other shapes like penne or farfalle. Different shapes hold sauce differently. This can change your eating experience. You can replace the cottage cheese with Greek yogurt for a tangy twist. Ricotta cheese also adds a creamy texture. If you want a dairy-free option, use cashew cream or silken tofu. Both give a smooth base for the sauce. Each cheese brings its unique flavor. Experiment to find what you love best. Add vegetables to make the dish more colorful and healthy. Spinach or mushrooms blend well with the sauce. They also add nutrients and flavor. You can also include protein for a fuller meal. Grilled chicken or shrimp works great in this dish. This makes it hearty and satisfying. To keep your whipped cottage cheese Alfredo pasta fresh, place it in an airtight container. This helps seal in flavor and moisture. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When reheating, avoid using high heat. A gentle heat keeps the sauce smooth. You can reheat in a skillet over low heat. Add a splash of almond milk or reserved pasta water to help keep the sauce creamy. Stir often until heated through. Yes, you can freeze this pasta! However, the sauce may change a bit. To freeze, let it cool completely. Then, place it in a freezer-safe container. Use it within three months for the best taste. To thaw, move it to the fridge overnight before reheating. To make the sauce creamier, add some reserved pasta water. Start with a small amount and blend it in. This helps adjust the texture without losing flavor. If you want a richer taste, try more Parmesan cheese in the blender. This will add depth to the sauce. Yes, you can use different cheeses. If you want a lighter option, try ricotta cheese. For a sharper flavor, use aged Gouda or cheddar. Just keep in mind that the taste will change slightly. Mix and match to find your favorite combination. This recipe works well for meal prep. Cook the pasta and sauce separately. Store them in airtight containers in the fridge. They will last about 3 to 4 days. When you're ready to eat, just reheat and combine them. This saves time and makes meals easy! This recipe brings together simple ingredients to create a tasty Alfredo dish. We used fettuccine, cottage cheese, and Parmesan for a creamy base. Optional add-ins like garlic and olive oil elevate the flavor. Remember to cook your pasta just right and blend your sauce well. This meal is versatile and can adapt to your tastes. You can swap pasta types and cheese or add veggies. Store leftovers properly for later use, and enjoy reheating for a quick meal. I hope you make this dish soon and enjoy every bite!

Whipped Cottage Cheese Alfredo Pasta

Indulge in a creamy delight with this Whipped Cottage Cheese Alfredo Pasta recipe! Perfectly cooked fettuccine is tossed in a smooth sauce made from cottage cheese, Parmesan, and a hint of lemon zest, creating a comforting dish that's both delicious and nutritious. Ready in just 20 minutes, it's perfect for a quick weeknight meal. Click through to discover the full recipe and impress your family with this tasty twist on a classic!
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Ingredients
  

12 oz fettuccine pasta

1 cup cottage cheese, preferably whole or low-fat

1/2 cup grated Parmesan cheese, plus extra for serving

1/2 cup unsweetened almond milk (or any milk of choice such as whole or oat milk)

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Zest of 1 lemon to brighten the flavors

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions, typically for 8-10 minutes, until al dente. Once cooked, drain the pasta but reserve about 1 cup of the pasta water for later use. Set aside.

    Prepare the Sauce: In a high-speed blender, add the cottage cheese, Parmesan cheese, almond milk, minced garlic, lemon zest, oregano, a pinch of salt, and freshly ground black pepper. Blend until the mixture is perfectly smooth and creamy. If the mixture seems too thick for your preference, you can easily adjust the consistency by incorporating a bit of the reserved pasta water until you reach the desired creaminess.

      Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the remaining minced garlic (if desired for extra flavor), and sauté for about 30 seconds, just until fragrant. Be attentive and stir to prevent the garlic from burning.

        Combine Pasta and Sauce: Gently transfer the drained fettuccine into the skillet with the sautéed garlic. Pour the whipped cottage cheese sauce over the pasta. Toss the pasta and sauce together gently until everything is well coated. Allow it to cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through. If you find the sauce is too thick, stir in a bit more of the reserved pasta water to loosen it up.

          Adjust Seasoning: Taste the pasta and sauce, then enhance with additional salt and freshly ground black pepper as needed to suit your preference.

            Serve: Plate the creamy fettuccine in individual bowls. Finish with a generous sprinkle of chopped fresh parsley, along with a dusting of extra Parmesan cheese on top for added flavor and presentation.

              Prep Time/Total Time/Servings: 10 minutes | 20 minutes | Serves 4