Ingredients

¾ cup Garelick Farms cottage cheese
½ cup parmesan, plus more for serving
½ cup Garelick Farms milk, divided
1 tablespoon butter
1 tablespoon flour
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
pinch of red pepper flakes, plus more for serving
12 oz dried pasta
fresh basil for serving

How to

In a food processor or blender, mix cottage cheese and parmesan until very smooth. Slowly pulse in ¼ cup milk.

In a 12-inch skillet over medium low heat, melt butter until foamy. Sprinkle flour over butter, whisking to combine, and cook for about 1 minute. Add in cottage cheese mixture and the remaining ¼ cup milk, and cook for about 5 minutes, whisking frequently and vigorously to smooth out any lumps. Add in a little more milk if the sauce becomes too thick. Season with salt, pepper, garlic powder, and a pinch of red pepper flakes.

Meanwhile, cook pasta in boiling salted water according to package directions. Drain and transfer cooked pasta to skillet with Alfredo sauce. Toss to coat pasta in sauce. Serve with fresh basil, parmesan, and red pepper flakes as desired.