Chickpea Spaghetti with Cottage Cheese Alfredo
6
Points®
Temps total: 25 min • Préparation: 10 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Fat-free cottage cheese makes a surprisingly rich, silky, creamy Alfredo sauce. We don’t recommend using a food processor here; the key is to blend the cottage cheese well, until it’s completely smooth. Opt for 2% milk here, as the extra richness (as opposed to skim or 1%) is integral to the sauce’s Alfredo-like texture. When you first add the pasta to the sauce, it will be extremely creamy; the noodles will soak the sauce up quickly, though.
Ingrédients
Uncooked chickpea pasta
8 oz, spaghetti variety
2% reduced fat milk
1 cup(s)
Fat free cottage cheese
¾ cup(s)
Cornstarch
1 tbsp(s)
Kosher salt
¾ tsp(s)
Black pepper
½ tsp(s)
Garlic
1 clove(s), large, grated
Grated Parmesan cheese
¼ cup(s)
Fresh parsley
2 tbsp(s), chopped (optional)
Instructions
1
Cook the pasta according to the package directions.
2
Meanwhile, place the milk, cottage cheese, cornstarch, salt, pepper, and garlic in a blender; blend on high speed until completely smooth, 30 seconds to 1 minute. Pour the milk mixture into a large skillet. Cook over medium heat until just bubbly around the edges and thickened, stirring almost constantly, about 4 minutes. Stir in the cheese.
3
When the pasta is done, scoop out ½ cup of the pasta cooking water, then drain the pasta. Add the pasta to the sauce; toss well with tongs until thoroughly coated, adding a little pasta water if needed. Sprinkle with the parsley, if desired.
4
Serving size: 1 cup
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