Name: Cottage Cheese Alfredo
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-Inspired
Ingredients: 1 cup cottage cheese; ½ cup milk (or pasta cooking water); ½ cup freshly grated Parmesan cheese; 2 cloves garlic, minced (or roasted for milder flavor); 2 tbsp olive oil or butter; ½ tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp Italian seasoning (optional); 12 oz fettuccine or pasta of choice; Fresh parsley, chopped (for garnish)

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Why You’ll Love This Recipe

I love how this recipe gives me all the comforting flavor of Alfredo without the heaviness. It’s quick to make, uses just a few simple ingredients, and it’s packed with protein thanks to the cottage cheese. Whether I’m tossing it with pasta, drizzling it over veggies, or using it as a white pizza base, it’s a versatile sauce I turn to again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cottage cheese (full-fat or low-fat)
Milk (any kind – I usually use whole or 2%)
Fresh garlic or garlic powder
Grated Parmesan cheese
Salt
Black pepper
Olive oil or butter (optional, for richness)
Cooked pasta (like fettuccine or penne)
Chopped parsley (for garnish)

Directions

I start by blending the cottage cheese, milk, garlic, and Parmesan in a blender or food processor until completely smooth.
I pour the mixture into a saucepan and heat it over medium-low, stirring constantly so it doesn’t stick or curdle.
I add salt and pepper to taste, and sometimes stir in a little butter or olive oil if I want it extra silky.
Once the sauce is heated through and thickened slightly, I pour it over hot cooked pasta and toss to coat evenly.
I garnish with fresh parsley and an extra sprinkle of Parmesan before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I sometimes stir in steamed spinach, sautéed mushrooms, or grilled chicken for a full meal. For a dairy-free version, I’ve used plant-based cottage cheese and nutritional yeast instead of Parmesan. I also like using this sauce over spiralized zucchini or roasted cauliflower when I’m skipping pasta.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so I add a splash of milk when reheating it gently on the stovetop or in the microwave. I stir frequently to bring it back to a smooth, creamy consistency.

FAQs

Can I use low-fat cottage cheese?

Yes, I’ve made it with low-fat and full-fat cottage cheese. Both work, but full-fat gives a smoother, richer texture.

Does the sauce taste like cottage cheese?

Not at all. Once blended and cooked, the cottage cheese flavor disappears, leaving behind a creamy, cheesy Alfredo-style sauce.

Can I make this sauce ahead of time?

Yes, I often blend it in advance and store it in the fridge. I reheat it gently before using, whisking to keep it smooth.

What pasta works best with this sauce?

I love it with fettuccine or linguine, but it also works great with penne, rigatoni, or even stuffed shells.

Can I freeze cottage cheese Alfredo?

I’ve frozen it before, but the texture changes slightly when thawed. I prefer making it fresh or keeping it in the fridge for short-term use.

Conclusion

Cottage Cheese Alfredo is a lighter, high-protein take on a classic comfort dish that doesn’t sacrifice flavor or creaminess. It’s fast, customizable, and feels indulgent without the heaviness of traditional Alfredo. When I want a feel-good, no-guilt pasta night, this is my go-to sauce.