This recipe gives you all the richness of traditional Alfredo with none of the guilt. It’s lower in fat, higher in protein, and takes only minutes to make. The creamy cottage cheese base is surprisingly luxurious and pairs wonderfully with garlic, parmesan, and tender pasta. Plus, it’s family-friendly, customizable, and reheats well for lunch the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (fettuccine, penne, or any pasta of your choice) cottage cheese (preferably full-fat for creaminess) grated parmesan cheese garlic cloves olive oil or butter milk (optional, for thinning the sauce) salt black pepper fresh parsley or basil for garnish (optional)
Directions
Cook the pasta according to package instructions until al dente. Reserve some pasta water, then drain.
In a blender or food processor, combine cottage cheese, grated parmesan, and garlic. Blend until completely smooth and creamy.
In a saucepan, heat olive oil or butter over medium heat. Pour in the blended sauce and stir gently to warm through.
Season with salt and black pepper to taste. Add a splash of milk or reserved pasta water to thin the sauce if needed.
Add the cooked pasta to the sauce and toss until fully coated and heated through.
Serve warm, garnished with fresh herbs and additional parmesan if desired.
Servings and timing
This recipe makes approximately 4 servings. Preparation time: 5 minutes Cook time: 15 minutes Total time: 20 minutes
Variations
Add vegetables: Stir in steamed broccoli, spinach, or mushrooms for extra nutrition.
Include protein: Add grilled chicken, shrimp, or crispy tofu to make it more filling.
Make it spicy: Add a pinch of red pepper flakes or cayenne for a kick.
Use different cheeses: Try mixing in mozzarella or goat cheese for added depth.
Go gluten-free: Use gluten-free pasta to make this dish suitable for dietary needs.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta in a skillet over low heat, adding a splash of milk or water to restore creaminess. You can also microwave individual portions, stirring halfway through.
FAQs
Is cottage cheese Alfredo really creamy?
Yes, when blended properly, cottage cheese becomes smooth and creamy, making it a great substitute for traditional Alfredo sauce.
Can I use low-fat cottage cheese?
Yes, though full-fat will yield a richer and creamier sauce. Low-fat will still work, just with a slightly lighter texture.
Does the sauce taste like cottage cheese?
No, the garlic and parmesan balance out the flavor, and blending the cheese changes its texture and taste.
Can I make this sauce without a blender?
A blender or food processor is best for a smooth texture, but you can use an immersion blender as an alternative.
Can I freeze this dish?
It’s best enjoyed fresh. Cottage cheese can change texture when frozen, resulting in a grainier sauce.
What type of pasta works best?
Fettuccine, penne, rigatoni, or any short or long pasta that holds sauce well is a great choice.
Is this kid-friendly?
Absolutely. The mild flavor and creamy texture make it a hit with kids, especially when served with familiar pasta shapes.
Can I prepare the sauce in advance?
Yes, blend the sauce ahead of time and store it in the fridge for up to 3 days. Heat gently before mixing with pasta.
How do I make it more garlicky?
Simply add more garlic cloves to the blend or sauté additional garlic in the pan before adding the sauce.
Can I add other seasonings?
Yes, try Italian seasoning, nutmeg, or lemon zest for added flavor.
Conclusion
Cottage Cheese Alfredo Pasta is a clever and wholesome take on a beloved classic. It’s fast, flavorful, and offers a creamy texture without the heaviness of traditional cream-based sauces. Whether you’re trying to eat healthier or just want a quick dinner with a gourmet feel, this recipe delivers comfort and nutrition in every bite
Cottage Cheese Alfredo Pasta is a lighter, protein-rich version of classic Alfredo, made with blended cottage cheese for a creamy, velvety sauce without the heavy cream or butter.
Ingredients
12 oz pasta (fettuccine, penne, or any preferred pasta)
1 cup full-fat cottage cheese
1/2 cup grated parmesan cheese
2 garlic cloves
1 tbsp olive oil or butter
1/4 cup milk (optional, for thinning)
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley or basil for garnish (optional)
Instructions
Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
In a blender or food processor, combine cottage cheese, parmesan cheese, and garlic. Blend until smooth and creamy.
In a saucepan, heat olive oil or butter over medium heat. Add the blended sauce and warm through, stirring gently.
Season with salt and black pepper. Add a splash of milk or reserved pasta water to thin the sauce if needed.
Add the cooked pasta to the sauce and toss until evenly coated and heated through.
Serve warm, garnished with fresh herbs and extra parmesan if desired.
Notes
Use full-fat cottage cheese for a creamier sauce.Add veggies or protein to customize and make it more filling.Reheat gently with added liquid to restore creaminess.Blending the cottage cheese removes its grainy texture.This dish is best enjoyed fresh, not frozen.
