Protein-Packed Cottage Cheese Alfredo (Print Version)
# Ingredients:
→ Sauce Base
01 -
1 tablespoon extra virgin olive oil
02 -
2 tablespoons cornstarch
03 -
1 cup vegetable or chicken broth (whatever you have on hand)
04 -
1/2 cup skim milk
→ Creamy Elements
05 -
1/2 cup 4% cottage cheese, blended until smooth
06 -
1/4 cup plain Greek yogurt
07 -
1/2 cup freshly grated Parmesan (please use the real stuff, not the powdered kind)
→ Seasonings
08 -
2 teaspoons minced garlic (about 2 cloves)
09 -
1/2 teaspoon Italian seasoning
10 -
1/4 teaspoon freshly ground black pepper
11 -
1/2 teaspoon salt, or to taste
# Instructions:
01 -
Warm the olive oil in a deep saucepan over medium heat until it shimmers. Toss in the minced garlic and let it sizzle for about 1-2 minutes until fragrant but not browned. Your kitchen should start smelling amazing right about now.
02 -
Sprinkle the cornstarch over the garlic and oil, then stir constantly for a minute. This quick cooking prevents any raw cornstarch taste while creating the thickening base for your sauce.
03 -
Pour in the broth and milk in a steady stream while whisking like crazy to avoid any lumps. Once everything's smoothly combined, crank the heat up to medium-high and bring the mixture to a gentle simmer, whisking often.
04 -
Let the sauce bubble gently for about 2 minutes, whisking constantly so it doesn't stick to the bottom. You'll notice it starting to thicken up – you want it slightly thinner than the final sauce as we'll be adding more ingredients.
05 -
Pull the pan off the heat and little by little, whisk in your blended cottage cheese and Greek yogurt until completely smooth. This off-heat addition prevents the proteins from seizing up and keeps your sauce silky.
06 -
Return the pan to medium heat and fold in the Parmesan cheese, salt, pepper, and Italian seasoning. Let the sauce come back to a gentle simmer for about 2 more minutes, whisking frequently, until everything is melted and your sauce is gloriously smooth and coats the back of a spoon.
# Notes:
01 -
This sauce is a protein powerhouse thanks to the cottage cheese and Greek yogurt, with significantly less fat than traditional Alfredo.
02 -
Make sure to blend the cottage cheese until completely smooth before adding it to the sauce to avoid any lumpy texture.
03 -
If the sauce thickens too much after sitting, thin it with a splash of milk or broth when reheating.
04 -
The sauce keeps well in the fridge for up to 4 days in an airtight container.