Prep 5 mins
Cook 20 mins
This is a modification of Alfredo Sauce. Note: This recipe calls for arrowroot or cornstarch- the amounts are different so make sure you use the proper amount for the thickener you are using.
- 1 1⁄2 cups low fat cottage cheese
- 1⁄4 cup non-fat powdered milk
- 1 1⁄2 cups skim milk
- 1⁄4 teaspoon garlic powder (optional)
- 1 cup fresh parmesan cheese, grated
- 1 1⁄2 tablespoons arrowroot or 1 tablespoon cornstarch
- 1⁄8 cup cold water
- 1⁄8 teaspoon butter flavoring (optional)
- salt, to taste
- white pepper, to taste
- 16 ounces pasta, cooked according to package directions
- fresh parsley, snipped, divided
- Blend cottage cheese with powdered milk until smooth.
- Combine milk, garlic and cottage cheese mixture in 1 1/2 quart saucepan. Heat until warm, but do not boil.
- Dissolve arrowroot in cold water. Stir or whisk the cold mixture into, milk mixture.
- Bring liquid to a simmer and simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly.
- Remove from heat and whisk in parmesan cheese, salt and white pepper.
- Stir until just combined. Overstirring can make it thin again.
- Toss with hot pasta; sprinkle with parsley. Serve immediately.
Tried this with arrowroot... turned into a slimy mess. Then of course I looked up arrowroot in my Food Substitutions Bible and read "Arrowroot starch should not be used as a thickener for dairy-based sauces, since it turns them slimy". Sigh!
so cheesy, so light, so white. Did it w/ potato starch although I bet cornstarch is much better. Had no fresh parsley on hand either so used dried. Love the garlic here. Thanks for sharing. :)