Kosher salt

225g dry fettuccine

1 tbsp extra-virgin olive oil

1 1/4 cup low-fat cottage cheese

1 cup 2% milk

30g Parmesan, shredded (about 1/3 cup packed)

2 small cloves garlic, finely chopped

3 tbsp unsalted butter, softened

1 tbsp all-purpose flour

85g baby spinach

Crushed red pepper flakes

Step 1:

Start by boiling fettuccine in a large pot of salted water until it reaches a very al dente texture, typically about 1 minute less than the package instructions suggest. Remember to reserve 1/2 cup of pasta water. Once cooked, drain the pasta and transfer it to a spacious bowl. Toss the pasta with oil to ensure it doesn't stick together.

Step 2:

While the pasta cooks, prepare the sauce. In a blender or food processor, blend cottage cheese, milk, Parmesan, garlic, butter, flour, and a teaspoon of salt until the mixture achieves a smooth consistency. Transfer the sauce to a large skillet and bring it to a gentle simmer over medium heat. Stir frequently with a heatproof spatula until the sauce thickens, usually around 8 to 10 minutes. Introduce the spinach to the sauce and stir until it wilts.

Step 3:

Add the drained pasta to the skillet and toss it in the sauce until well coated. If the sauce thickens too much, utilise the reserved pasta water to loosen it up.

Step 4:

Serve the pasta in individual bowls and garnish with red pepper for an extra burst of flavour. Enjoy your delicious Cottage Cheese Alfredo!