Begin by boiling a large pot of salted water over high heat. Once boiling, add the fettuccine and cook according to package instructions until al dente, about 8–10 minutes.

While the pasta cooks, heat the cottage cheese in a microwave-safe bowl for about 30 seconds until warm. In another bowl, combine minced garlic with butter and microwave for 30-45 seconds until soft.

Transfer the warmed cottage cheese, garlic-butter mixture, grated Parmesan, milk, and ground black pepper into a blender. Blend on high for 1-2 minutes until smooth and creamy.

Once the pasta is cooked, drain it and return it to the pot. Pour the creamy Alfredo sauce over the pasta, tossing gently to coat.

Serve the Cottage Cheese Alfredo pasta on plates or in a serving bowl. Garnish with grated Parmesan and chopped parsley.