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 freshly grated nutmeg (optional)

→ Garnish

09 - Chopped fresh parsley (optional)

10 - Additional grated Parmesan (optional)

# Directions:

01 - Combine cottage cheese and whole milk in a blender and blend on high speed for 1 to 2 minutes until 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 without browning.

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

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

05 - Taste the sauce and adjust salt or pepper as needed.

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

07 - Garnish with chopped fresh parsley and additional grated Parmesan if desired.

# Expert Advice:

01 -

It comes together in 15 minutes with ingredients you probably already have.
You get restaurant-quality creaminess without the heavy guilt that comes with traditional Alfredo.
At 15 grams of protein per serving, it actually keeps you full instead of leaving you hungry an hour later.

02 -

Blend the cottage cheese until it's completely smooth—even tiny lumps will show up in your finished sauce and ruin the whole effect.
Never let the sauce boil once you've combined everything; high heat will cause the proteins to seize up and turn it grainy instead of creamy.

03 -