Fettuccine Pink Alfredo is a fun twist on the classic Alfredo sauce. With an herb-filled creamy sauce, roasted garlic and a subtle tomato flavour, you’ll be wanting more and more of this pasta dish. Yum!
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 mins
Yield:4 to 5 1x
1 package pasta noodles
1 and 1/2 cups low fat cottage cheese
1 (156 ml) can of tomato paste
6 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons rosemary, dried
2 teaspoons parsley, dried
1/2 teaspoon salt
1/8 teaspoon pepper
Cook pasta al dente, according to package instructions. Reserve 1/2 cup of pasta water. Drain and set aside.
In a food processor, puree cottage cheese until it is thick, creamy and there are no more curds.
In a saucepan over medium heat, saute garlic in oil for 1 minute.
Cover garlic with flour, rosemary, parsley, salt and pepper. Stir to combine and cook for 1 minute.
Slowly whisk in pasta water, milk and tomato paste. Simmer for 1 minute, until sauce thickens.