Cottage cheese al fredo

Cottage cheese spaghetti

Name: Cottage cheese spaghetti
Total time: 15 min
Yield: Serves 2
Ingredients: 100g Cottage cheese; 250ml semi-skimmed milk; 1 tbsp cornflour; 1 tsp garlic granules; 150g wholewheat spaghetti; (or veggie alternative) 25g parmesan finely grated; tsp black peppercorns ground to make ½ tsp; a small bunch flat-leaf parsley roughly chopped

Adam Bush

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Serves 2

Easy

Total time: 15 mins

A star rating of 5 out of 5.1 ratingRate

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Make a low-calorie, smooth and creamy pasta sauce in 15 minutes using just cottage cheese, milk, garlic granules and a little cornflour... magic!

Vegetarian

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Alternatives

Complete the dish

Try this cottage cheese spaghetti pasta, then check out our fettuccine alfredo, spaghetti carbonara, chicken alfredo, spaghetti bolognese, spinach pasta and plenty more spaghetti recipes. Try more cottage cheese recipes such as our fluffy cottage cheese pancakes.

Cook's tip for cottage cheese spaghetti: Making a sauce from cottage cheese means you can get all of the creamy texture of dairy into this pasta dish, whilst keeping the fat content low.

Ingredients

Nutrition

100g Cottage cheese
250ml semi-skimmed milk
1 tbsp cornflour
1 tsp garlic granules
150g wholewheat spaghetti
(or veggie alternative) 25g parmesan

finely grated
tsp black peppercorns

ground to make ½ tsp
a small bunch flat-leaf parsley

roughly chopped

Nutrition: per serving

kcal460

low
fat11.1g
saturates5.7g
carbs61.5g
sugars7.6g
fibre8.8g
protein24.1g

high
salt0.7g

low

Method

step 1

Tip the cottage cheese, milk, cornflour, garlic granules and a little seasoning into a high-powered blender or food processor, and whizz until completely smooth. Pour into a frying pan and bring to a gentle simmer. Reduce until the consistency of pouring cream.
step 2

Cook the spaghetti in a large pan of lightly salted boiling water following pack instructions, drain well, reserving some of the cooking water, then tip into the sauce in the frying pan with the parmesan and black pepper. Toss well, adding some of the reserved pasta water if it’s a little claggy. Divide between two plates and finish with the parsley.

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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