This Cottage Cheese Pasta Sauce is the most delicious creamy protein pasta sauce packed with a whopping 17 grams of protein per serving. If you love Alfredo sauce, this healthier version will hit the spot.

INGREDIENTS

▢2 teaspoons Olive Oil or butter
▢1 ½ cup Cottage Cheese
▢¾ cup Skim Milk or half-half (note 1)
▢½ cup Parmesan Cheese grated
▢6 Garlic Cloves
▢1 pinch Black Pepper to taste
▢1 pinch Salt to taste
▢2 tablespoons Cornstarch (note 2)
▢4 tablespoons Water
▢8 ounces Cooked Pasta spaghetti, fettuccine or penne

INSTRUCTIONS

Cook the pasta following the packaging instructions for al dente pasta. Drain, Set aside.
Add the cottage cheese, skim milk, and Parmesan to the jug of a high-speed blender or food processor.
Blend on high speed until creamy, thick, and smooth. Set aside.
In a medium saucepan, over medium heat, add olive oil and sautée the garlic until fragrant - about 30 seconds to 1 minute.
Pour the blended cottage cheese mixture, and bring to a gentle simmer. The sauce will thin out very quickly and look as thin as water, and that's normal. Reduce to low heat.
In a small bowl, whisk cornstarch with cold water. Whisk in the warm sauce and cook until the cottage cheese sauce thickens.
Stir in the cooked pasta of choice and cook for a few extra minutes until warm and the pasta is coated with the sauce.
Serve with freshly chopped Parsley over any pasta you love.

STORAGE

Store for up to 3 days in the fridge in an airtight container. The sauce thickens in the fridge, and rewarm with a splash of water to loosen the sauce. Freeze for up to one month and thaw in the refrigerator the day before.

NOTES

Note 1: Feel free to use unsweetened nut milk.

Note 2: You can use 1/2 teaspoon of guar gum. You don't need to stir the guar gum in cold water. Sprinkle over the sauce and whisk until it gets thick.

~ www.sweetashoney.com