Photo of Chickpea Spaghetti with Cottage Cheese Alfredo by WW

Chickpea Spaghetti with Cottage Cheese Alfredo

Points® value
Total Time
25 min
10 min
15 min
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.


Uncooked chickpea pasta

8 oz, spaghetti variety

2% reduced fat milk

1 cup(s)

Fat free cottage cheese

¾ cup(s)


1 tbsp(s)

Kosher salt

¾ tsp(s)

Black pepper

½ tsp(s)


1 clove(s), large, grated

Grated Parmesan cheese

¼ cup(s)

Fresh parsley

2 tbsp(s), chopped (optional)


  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