Chickpea Spaghetti with Cottage Cheese Alfredo
Uncooked chickpea pasta
8 oz, spaghetti variety
2% reduced fat milk
Fat free cottage cheese
1 large clove(s), grated
Grated Parmesan cheese
2 Tbsp, chopped (optional)
- Cook the pasta according to the package directions.
- 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.
- 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.
- Serving size: 1 cup