Cottage Cheese Alfredo

 

Ingredients:

• 1 cup cottage cheese (see notes)
• 1 cup milk (non-fat or any milk you prefer)
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning

Instructions:

1. Blend the Mixture:

   • In a blender, combine the cottage cheese, half of the Parmesan cheese, and the milk. Blend until the mixture is smooth and creamy.

2. Prepare the Slurry:

   • In a small saucepan, whisk together the cornstarch and a small amount of the blended cottage cheese mixture to create a slurry.

3. Cook the Sauce:

   • Gradually add the remaining blended cottage cheese mixture to the saucepan, whisking constantly to ensure a smooth texture.
   • Place the saucepan over medium heat. Cook for 4-5 minutes, stirring frequently, until the sauce thickens.

4. Season the Sauce:

   • Once the sauce has thickened, stir in the salt, pepper, and Italian seasoning.

5. Finish and Toss:

   • Remove the saucepan from the heat and stir in the remaining Parmesan cheese.
   • Toss the sauce with 8-10 ounces of cooked pasta or use as desired.

Notes:

• Cottage Cheese: Full-fat cottage cheese yields a richer and creamier flavor, but you can use any type depending on your preference.
• Storage: Store leftover sauce in an airtight container in the refrigerator for up to five days.
• Freezing: For longer storage, transfer the sauce to a freezer-safe container and freeze for up to three months. Thaw in the refrigerator overnight.
• Reheating: Reheat the sauce in a skillet over low heat, stirring often until warmed through.

Enjoy your creamy Parmesan sauce with your favorite pasta!