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
Nadine Brown
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.
