Halloumi protein Alfredo
The best high protein alfredo you will try!
Another easy 20min pasta dish perfect for a balanced and nutritious weeknight meal! Pasta can be a great nourishing carb choice specially when balanced with a good amount of protein and healthy fats, in this case the halloumi cheese, parmesan and olive oil!
I love a good indugent Alfredo but I also love hittting my protein goals and that’s why for this high protein version I am swapping the cream and butter in the traditional recipe for cottage cheese. But I promise this is not another boring and bland cottage cheese recipe, the parmesan cheese, roasted garlic and halloumi cheese add a lot of flavour so you won’t feel like you are missing out!
I use low fat cottage cheese for the highest protein version but feel free to swap it out for full fat cottage cheese or even ricotta for a creamier consistency.
🌱Vegetarian
🍽️ 2 portions
Ingredients
220g (low fat) cottage cheese
40g Parmesan cheese
1 garlic head
1/2 tbsp olive oil
Chopped parsley
200g halloumi cheese
2 tbsp honey
200g dried pasta
Method
Roast the garlic head by drizzling with olive oil, cutting the top off with a knife, wrapping it in tin foil and baking for 40min at 180C in a pre-heated oven.
Boil your pasta in salted water following package instructions until al dente. Drain off the water and keep some of the pasta cooking water
In a bowl add the cottage cheese, grated parmesan cheese, peeled roasted garlic, olive oil, 1/4 cup pasta boiling water salt and papper to taste. Use a blender to get a creamy and smooth consistency.
Cut the halloumi cheese into cubes and fry until it turns golden on both sides. Turn off the heat and drizzle the honey over the halloumi
Mix your pasta with the cottage cheese sauce and add a bit of the pasta water until getting a creamy consistency if needed. Plate it and then add some of the honey coated halloumi and chopped parsley on top
FAQS and Tips
You can prepare the cottage cheese sauce in advance and store it in a container in the fridge for up to 3 days until ready to eat.
The roasted garlic can also be prepared in advance. I like to make it in batches and then freeze it so I have it ready to go for my recipes !
