Mock Pasta Alfredo

This clever twist on classic Alfredo uses cottage cheese to create a luxuriously creamy sauce without the heavy cream. Blended until smooth, the cottage cheese combines with garlic, lemon, and herbs to coat tender corkscrew noodles in a light yet satisfying coating. It&# 226;ÂÂs a healthier way to enjoy rich pasta flavors, perfect for busy weeknights or when you want a comforting meal that feels indulgent but is actually quite balanced. The addition of fresh tomatoes and basil adds a bright, fresh contrast to the savory sauce. Simple, quick, and delicious, this dish proves that light can still be luscious.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 201.3

Dietary: Vegetarian

Description

This clever twist on classic Alfredo uses cottage cheese to create a luxuriously creamy sauce without the heavy cream. Blended until smooth, the cottage cheese combines with garlic, lemon, and herbs to coat tender corkscrew noodles in a light yet satisfying coating. It&# 226;ÂÂs a healthier way to enjoy rich pasta flavors, perfect for busy weeknights or when you want a comforting meal that feels indulgent but is actually quite balanced. The addition of fresh tomatoes and basil adds a bright, fresh contrast to the savory sauce. Simple, quick, and delicious, this dish proves that light can still be luscious.

Ingredients

1 1/2 cup 1% Cottage cheese
1/2 teaspoon Dry mustard
1/2 cup Skim milk
1/2 teaspoon Pepper
2 ea Garlic cloves, minced
1/4 teaspoon Salt
2 tablespoon All-purpose flour
8 oz Corkscrew noodles
1 tablespoon Lemon juice
1 teaspoon Dried basil
2 ea Tomatoes, seeded and chopped

Directions

1
Bring a large pot of salted water to a boil.
2
Add the corkscrew noodles and cook until al dente according to package directions.
3
Drain pasta, reserving 1 cup of pasta water.
4
In a blender, combine cottage cheese, skim milk, dry mustard, garlic, salt, pepper, lemon juice, and dried basil. Blend until completely smooth.
5
In a large skillet, melt a small amount of butter or oil over medium heat. SautÃÂ© minced garlic for 30 seconds until fragrant.
6
Pour the blended cottage cheese mixture into the skillet. Add the chopped tomatoes and simmer gently for 2-3 minutes until heated through.
7
Add the cooked pasta to the skillet. Toss to coat evenly, adding reserved pasta water one tablespoon at a time if the sauce is too thick.
8
Season to taste with additional pepper or salt if needed. Serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 201.3kcal

% Daily Value *
Total Fat 4.2g7%
Saturated Fat 2.3g12%
Cholesterol 12.6mg5%
Sodium 348.9mg15%
Total Carbohydrate 27.1g10%
Dietary Fiber 1.3g6%
Sugars 4.4g
Protein 14.9g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother sauce, ensure the cottage cheese is blended thoroughly until no curds remain.

You can substitute fresh basil for dried basil if available; use about 1 tablespoon of chopped fresh basil.

If you prefer a richer texture, you can use low-fat milk instead of skim milk.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.

This recipe is naturally gluten-free if you use gluten-free pasta.

Keywords: alfredo, cottage cheese, pasta, healthy, low fat, vegetarian, italian, garlic, lemon, basil, tomato, quick dinner, protein, creamy sauce, weeknight meal, light, comfort food, easy, homemade, saucy

Read it online: https://www.chefs-mate.com/recipe/mock-pasta-alfredo/