This cottage cheese alfredo sauce is a creamy, lightened-up twist on a classic pasta dish that’s both easy and satisfying. Toss it with fettuccine for an easy weeknight meal.
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Holly’s Recipe Highlights
- Flavor: Creamy, garlicky, and savory with cheesy Parmesan flavor.
- Why Make It: Alfredo comfort with healthier ingredients and an easy blender shortcut.
- Prep Note: Reserve pasta water before draining to be able to adjust consistency.
- Serving Suggestions: Add shredded chicken, peas, or steamed broccoli to make it a heartier meal.
Ingredients for Cottage Cheese Alfredo Sauce
- Pasta: Fettuccine gives that classic Alfredo feel, but linguine, spaghetti, or bucatini all work well. Short pasta is also a great option.
- Cottage Cheese: Full-fat gives the creamiest texture. Low-fat works, but won’t be quite as rich.
- Parmesan Cheese: Freshly grated melts in smoothly and adds that salty, nutty flavor that makes the sauce taste like classic Alfredo.
- Variations: Add chicken or shrimp for extra protein, or stir in baby spinach for an easy veggie boost. Swap parsley for basil or chives, or add red pepper flakes for heat. Zucchini noodles or chickpea pasta also work, just use a little pasta water to loosen the sauce.
From Blender To Bowl
- Cook the pasta and reserve some pasta water.
- Blend the sauce until smooth, then warm it with the garlic.
- Toss with the hot pasta, adding pasta water as needed (full recipe below).
Leftovers That Reheat Well
- Store leftovers in an airtight container in the refrigerator for up to 4 days. This pasta is best freshly made, but leftovers reheat well with a little help from milk or water.
- Reheating:
- Microwave at reduced power with a splash of milk, stirring once or twice.
- Reheat on the stovetop over low heat with a splash of milk or water until loosened and warmed through.
- Freezing
- Creamy pasta sauces can change texture after freezing, so freezing the finished pasta is not the best option.
Creamy Pasta Night Favorites
Did you enjoy this Cottage Cheese Alfredo Sauce Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 8 ounces fettuccine or long pasta, pasta water reserved
- 1½ cups cottage cheese full fat is best
- ¼ cup shredded Parmesan cheese more for serving
- ¼ teaspoon onion powder
- 1 pinch ground nutmeg
- 1 tablespoon olive oil
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chopped fresh parsley for garnish, optional
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve 1 cup of pasta water before draining (see notes).
- In a blender or food processor, combine cottage cheese, Parmesan cheese, onion powder, and nutmeg. Blend until smooth and set aside.
- Heat the oil in a nonstick skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant.
- Add the cottage cheese sauce and reduce the heat to medium-low. Cook, stirring constantly for 2 to 3 minutes or until warmed. Season with salt and pepper.
- Add the cooked pasta to the sauce and toss to combine. Stir in pasta water to reach the desired consistency, you may not need all of the pasta water.
- Garnished with fresh parsley and Parmesan cheese.
Notes
This recipe serves 4 as a side dish or 2 as a main course.
If you accidentally poured out your pasta water—or you’re using an alternative like zucchini noodles—you can make a quick substitute by mixing 1 cup cold water with a pinch of salt and 1/4 teaspoon cornstarch. Microwave for 1–2 minutes, until hot.
To reheat, add a splash of milk to your pasta and microwave at 60% power for 2-3 minutes or until heated through.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. It does not freeze well.
Nutrition Information
Calories: 355 | Carbohydrates: 44g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 66mg | Sodium: 660mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 0.3mg | Calcium: 144mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Excellent recipe and I appreciate the healthier high protein option. Note – my sauce separates due to leaving the heat too high but I fixed it with about a quarter cup of heavy cream. Still healthy and very delicious!
Tammy, I am glad to hear that you enjoyed the recipe and that the heavy cream helped fix the separation of the sauce.
Hi. Am I to use creamed cottage cheese or non-creamed? Thank you.
You want to use a creamed cottage cheese. Enjoy Nadia!
This sounds like great week night dinner .I have saved it and will try it soon..Thank you for all the great recipes you post.
Thank you for the kind words Joyce! I am so glad you are enjoying the recipes.
This is a really good idea. Will try to make this one day. Is it possible to sauté the garlic and onion in oil first, and then stir in the cottage cheese. It’ll save having to wash the blender.
Hi Iris, without blending the sauce won’t be as smooth. You could try a small curd cheese which may help melt it down more but it still won’t be as smooth.