Creamy Cottage Cheese & Spinach Alfredo

Method

1. 1

   Bring a large pot of salted water to the boil. Cook the pasta to al dente (around 7–9 minutes).

2. 2

   Heat the olive oil in a pan over medium-high heat. Add the onion with ¼ tsp salt and sauté for 4–5 minutes until soft. Stir in the garlic and cook a further minute, then take off the heat to cool.

3. 3

   Reserve ½ cup of the pasta water before draining.

4. 4

   Add the cottage cheese, cooled onion-garlic mix, parmesan, and remaining salt to a high-speed blender. Blend on high for around 30 seconds until completely smooth.

5. 5

   Add 3 tbsp of the reserved pasta water and blend for another 30–60 seconds until frothy with no lumps.

6. 6

   Return the pasta to the pot over low heat. Add the baby spinach and toss for 30 seconds until just wilted.

7. 7

   Pour over the cottage cheese sauce and stir to coat. Warm gently — do not boil.

8. 8

   Top with parsley, an extra crack of black pepper, and a final dusting of parmesan.