High Protein Alfredo

Introducing our delectable High Protein Alfredo, a sumptuous blend that redefines classic comfort food. Begin with a base of unsweetened almond milk, offering a light and nutty undertone that pairs perfectly with the creamy richness of low-fat cottage cheese. Elevate the texture with a hint of cornstarch, ensuring a velvety smoothness that coats each strand of pasta with perfection.

The infusion of salt and pepper, complemented by the aromatic essence of Italian seasoning and garlic powder, creates a harmonious flavor profile that captivates the senses. A generous measure of grated Parmesan cheese contributes a luxurious depth, while red lentil or chickpea pasta ensures a protein-packed twist to this timeless dish.

As a finishing touch, sprinkle fresh parsley over the dish for a burst of vibrant color and an added layer of herbaceous freshness. Elevate your pasta nights with this High Protein Alfredo, a guilt-free indulgence that promises to satisfy your cravings while fueling your body with wholesome goodness.

This is great with veggies and/or a salad. Lots of protein as is but I’d of course add shrimp or chicken, if desired.

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INGREDIENTS

• 1 c unsw almond milk (cashew or coconut works too)

• 1-16 oz low-fat cottage cheese

• 1 tsp cornstarch

• 1/2 tsp each salt +pepper

• 1/2 tsp Italian seasoning

• 1/2 tsp garlic powder

• 1/2 c grated parmesan cheese

• 2 boxes red lentil or chickpea pasta, cooked (for lower carb use 2 cans/boxes of hearts of palm pasta)

• fresh parsley to top, optional

STEPS

1. Start boiling water and cook pasta as the box directions suggest.

2. Meanwhile, put all ingredients except pasta in a blender and blend until smooth. Pour into a sprayed saucepan or skillet over med heat.

3. Cook until heated through (about 5 min) and stir often.

4. Add cooked and drained pasta to the sauce and toss to soak up the sauce. Garnish with parsley and serve immediately.

5. Makes 10 cups total, serving size - 2 cups.

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High Protein Alfredo

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Servings: 5

Author: The Peachie Spoon

Prep time: 3 MinCook time: 17 Min: 20 Min

Ingredients

• 1 c unsw almond milk (cashew or coconut works too)
• 1-16 oz low-fat cottage cheese
• 1 tsp cornstarch
• 1/2 tsp each salt +pepper
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 c grated parmesan cheese
• 2 boxes red lentil or chickpea pasta, cooked
• fresh parsley to top, optional

Steps

1. Start boiling water and cook pasta as the box directions suggest.
2. Meanwhile, put all ingredients except pasta in a blender and blend until smooth. Pour into a sprayed saucepan or skillet over med heat.
3. Cook until heated through (about 5 min) and stir often.
4. Add cooked and drained pasta to the sauce and toss to soak up the sauce. Garnish with parsley and serve immediately.

Nourishment Breakdown

Calories

406

Fat

9 g

Starch/Carbs

53 g

Protein

35 g

Fiber

8 g

with chickpea pasta

PROTEIN cottage cheese, pasta 

FAT parm 

FIBER pasta

CARB/STARCH pasta 

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