Cottage cheese alfredo
Prep time: 30 minsTotal time: 
Cottage cheese alfredo
Using cottage cheese in place of cream in this creamy classic reduces the calories, while still creating a comforting bowl of pasta
Prep time: 30 minsTotal time: 
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
- 260g linguine
- 200g cottage cheese
- 125ml semi-skimmed milk
- 30g parmigiano reggiano, grated, plus extra to serve
- 2 garlic cloves, chopped
- ½ tbsp cornflour
- 10g unsalted butter
- salad leaves, to serve
Step by step
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Bring a large saucepan of salted water to the boil. Cook the linguine according to packet instructions until al dente. Drain, reserving a cup of the pasta water.
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Meanwhile, blitz the cottage cheese, milk, parmigiano reggiano, garlic, cornflour and ½ teaspoon fine salt until smooth. Taste and adjust the seasoning if necessary.
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Transfer the sauce to a large, deep saucepan. Bring to a simmer over a medium-low heat and cook, whisking frequently, until thickened. It will start to curdle but keep whisking, removing from the heat briefly if need be. After 10 minutes, you should have a smooth sauce, about the consistency of double cream. Remove from the heat and whisk in the butter.
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Add the pasta to the pan with the sauce and toss to coat. Add a little of the pasta water to loosen the sauce if needed. Season with freshly ground black pepper, sprinkle with extra parmigiano reggiano and serve with salad leaves on the side.
