Creamy Cottage Cheese Alfredo Florentine Recipes

CREAMY COTTAGE CHEESE "ALFREDO" FLORENTINE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, blend milk, cottage cheese, Neufchatel, garlic and 1/4 cup Parmesan in blender until smooth; pour into large skillet. Cook on medium heat 5 min. or until heated through, stirring constantly.
• Drain pasta. Add to sauce in skillet along with the spinach and tomatoes; mix lightly. Cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Remove from heat. Sprinkle with remaining Parmesan.

CREAMY COTTAGE CHEESE ALFREDO PASTA

Steps:

• Bring a large pot of water to a boil, and season it with salt.
• In a mini food processor (or high speed blender), process the garlic until finely chopped. Add the cottage cheese, and process until smooth (easiest sauce EVER!!). Scrape the sauce into a large heat-proof bowl.
• Cook the spaghetti in the boiling water according to the package directions. During the last 2 minutes of cooking, scoop out 1/2 cup of the cooking water (reserve it), and add the peas to the pot. Once the pasta is al dente, drain it (with the peas). Immediately transfer the hot pasta and peas to the bowl with the cottage cheese. Add the parmesan cheese, season well with salt and pepper, and toss to combine. Add a few splashes of the pasta cooking water, tossing until the sauce is loose enough to evenly coat the spaghetti.
• Twirl the spaghetti into bowls and garnish with more parmesan cheese and a sprinkle of chives, if you'd like. Devour!

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

CREAM CHEESE ALFREDO SAUCE

Steps:

• Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.
• Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.