Alfredo Sauce With Cottage Cheese Recipes

CREAMY COTTAGE CHEESE ALFREDO PASTA

Steps:

• Bring a large pot of water to a boil, and season it with salt.
• In a mini food processor (or high speed blender), process the garlic until finely chopped. Add the cottage cheese, and process until smooth (easiest sauce EVER!!). Scrape the sauce into a large heat-proof bowl.
• Cook the spaghetti in the boiling water according to the package directions. During the last 2 minutes of cooking, scoop out 1/2 cup of the cooking water (reserve it), and add the peas to the pot. Once the pasta is al dente, drain it (with the peas). Immediately transfer the hot pasta and peas to the bowl with the cottage cheese. Add the parmesan cheese, season well with salt and pepper, and toss to combine. Add a few splashes of the pasta cooking water, tossing until the sauce is loose enough to evenly coat the spaghetti.
• Twirl the spaghetti into bowls and garnish with more parmesan cheese and a sprinkle of chives, if you'd like. Devour!

ALFREDO SAUCE WITH COTTAGE CHEESE

Steps:

• Directions
• In blender, combine cottage cheese, milk, egg and pepper. Puree until smooth.
• In small saucepan, melt butter over low heat. Add puree and bring to a simmer, stirring occasionally. Stir in parmesan cheese.
• Season with italian herbs or garlic as desired.
• Serve over prepared whole wheat fettucine (6 oz. dry)
• Be sure to have fettucine ready to serve before sauce simmers. Sauce will separate if simmers too long.
• Makes 4 servings

LOW-FAT/LITE ALFREDO SAUCE

Steps:

• Put all ingredients, except basil, into food processor or blender and blend until smooth.
• Pour mixture in small saucepan and add basil.
• Cook over medium-low heat until heated through and smooth consistency.
• Add more basil, salt and/or pepper, if desired.
• Let cook on very low heat for 10 minutes, stirring occasionally.
• Serve over any type of pasta or use for vegetable lasagna.

CREAM CHEESE ALFREDO SAUCE

Steps:

• Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.
• Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.