Ingredients:

  • 1.5 cups low-fat cottage cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup unsweetened almond milk
  • 1 tsp garlic powder
  • 2 cloves fresh garlic, minced
  • 1 tbsp salted butter
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 pinch ground nutmeg
  • 0.25 cup reserved starchy pasta water

Instructions:

  1. Blend the base. Combine 1.5 cups cottage cheese, 0.25 cup almond milk, 1 tsp garlic powder, salt, pepper, and nutmeg in a blender. Process until completely smooth and shimmering.
  2. Sizzle the aromatics. Melt 1 tbsp butter in a large skillet over medium low heat. Add 2 cloves minced garlic and cook until heady and fragrant but not browned.
  3. Temper the sauce. Lower the heat to the lowest setting. Slowly pour the blended mixture into the skillet. Note: Rapid temperature changes can cause the proteins to seize.
  4. Incorporate the Parmesan. Sprinkle in 0.5 cup freshly grated Parmesan. Whisk gently until the cheese has fully melted into the sauce.
  5. Adjust the consistency. Pour in the 0.25 cup reserved pasta water. Stir until the sauce looks glossy and velvety.
  6. Toss with pasta. Add your cooked noodles directly to the pan. Fold gently until every strand is coated in the cheese alfredo sauce.
  7. Final seasoning check. Taste a noodle. Add a pinch more salt or pepper if the flavors don't pop.
  8. Serve immediately. Plate the pasta while it's hot. The sauce will thicken significantly as it sits.