Macro friendly pasta Alfredo?? Nope, you’re not dreaming! This high protein vegetarian meal is creamy, cheesy, and bound to keep the whole family happy. Especially the cook – it’s ready in 15 minutes and requires minimal effort. The best kind of weeknight dinner! 

Servings: 6

Serving Size: 1 cup (90g) cooked pasta with ½ cup (114g) sauce

Prep Time: 5 minutes

Total Time: 15 minutes

Nutrition Facts:  307 calories / 34g carbs / 24.5g protein / 8.5g fat

Ingredients:

• For the alfredo sauce:
• 1 ½ cups (375g) 1% cottage cheese
• 1 ½ tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• ¼ teaspoon salt
• 1 ½ cups (368g) nonfat milk
• 1 cup (100g) grated Parmesan cheese

For the pasta:

• 9oz (252g) uncooked “Barilla” chickpea pasta (any shape)

Optional garnishes: 

• fresh or dried basil, parsley, or oregano, red pepper flakes, or additional Parmesan (macros not included)

Instructions:

1. Cook the pasta per package directions. In the meantime make the sauce.
2. Blend the cottage cheese, cornstarch, spices, and salt  together in a blender or food processor until the cottage cheese is completely smooth.
3. Pour the sauce into a saucepan along with the milk and cheese. Cook for 5-10 minutes over medium high heat until bubbly and thickened, stirring frequently. Season to taste with additional salt and pepper.
4. Toss the cooked pasta in the sauce. Garnish with any of the optional garnishes listed above if desired.

Notes:

1. Feel free to use any shape of chickpea pasta.