This Cottage Cheese Alfredo packs 24 grams of protein thanks to creamy cottage cheese and no heavy cream in sight. It is ready in 15 minutes and is lower in fat and calories than traditional fettuccine alfredo!
Why You’ll Love This Recipe
I’ve made healthy alfredo sauce with Greek yogurt but this cottage cheese alfredo is next level, so creamy and delicious!
It took me 3 tries and I’ve finally perfected cottage cheese alfredo sauce so it doesn’t separate! Now I use it to make cottage cheese mac and cheese as well! It stays smooth and velvety just like traditional alfredo but without the guilt.
This cottage cheese alfredo pasta recipe is one of my personal favorite cottage cheese recipes! Creamy cottage cheese boosts each serving to 24 grams of protein without any meat, and it also doubles as an easy 15 minute meal!
You can use your favorite pasta, gluten-free pasta, or veggie noodles and top it off with chicken or shrimp to make it even higher in protein.
Reader’s Review
I loved this recipe and so did my picky husband. Using the cottage cheese totally healthifies this dish. Thank you!!
Lohnay
Ingredients for Cottage Cheese Alfredo
- Cottage cheese: Feel free to use any fat % of cottage cheese you like but just like with milk, the higher the fat, the creamier the sauce. I used 2% cottage cheese.
- Pasta: I used fettuccine just like the restaurants do because its wide, flat shape holds the alfredo sauce with cottage cheese perfectly. You can also use other pastas like linguine, penne, or farfalle.
- Milk: I like whole milk because it produces a creamy alfredo sauce! 2% or 1% milk works but sauce won’t be as rich. You can use plant-based milk but make sure it’s unsweetened milk and keep in mind the dish will have less protein.
- Parmesan cheese: Make sure to add freshly grated Parmesan for the best results.
- Butter: Traditional alfredo sauce is packed with butter but I stick to just 2 tablespoons of salted butter to bring the cottage cheese alfredo sauce together and add richness. It also cuts down on fat and calories while still keeping that creamy texture and delicious flavor we all love!
- Cornstarch: To thicken the sauce. I went for cornstarch, but you can substitute it with arrowroot powder.
- Garlic: Fresh garlic always brings the most flavor, especially in pasta dishes.
- Herbs and spices: All you need is salt and pepper, and I always garnish with fresh parsley.
How to Make Cottage Cheese Alfredo
Before you begin, I highly recommend to use non-stick skillet for the sauce, so cheese doesn’t stick to the bottom of the pan, like it would in a stainless steel pot.
- Cook pasta: Boil a large pot of water, add a pinch of salt, and then the fettuccine. Cook according to package instructions or until al dente, most noodles take 8-10 minutes.
- Blend sauce ingredients: Meanwhile, add milk, cottage cheese, Parmesan, butter, garlic, cornstarch, salt and pepper to a blender and process until smooth.
- Thicken the sauce: Pour cottage cheese mixture into a large non-stick skillet and cook it on low-medium heat. Keep stirring until it starts bubbling and thickens into a sauce, it should take about 5 minutes. Just don’t let it overcook!
- Combine and simmer: Drain the fettuccine and add it to the skillet. Using tongs, gently stir to coat the noodles, then let it simmer for about 1-2 minutes. Give it another stir.
Tips for Best Results
- Don’t use non-fat dairy: It tends to separate, tastes bland, and doesn’t yield creamy sauce. I would only go as low as 1% for both milk and cottage cheese.
- Don’t overcook the sauce: You want to cook cottage cheese alfredo sauce just until it resembles sauce so it doesn’t separate.
- Cook low and slow: Keep cottage cheese pasta sauce on low heat, stir, and be patient, so it doesn’t curdle.
- Follow the recipe: Cottage cheese tends to separate when heated, so all ingredients and their amounts have been tested for foolproof results. For example, don’t skip the butter, it helps pull the alfredo sauce together.
Variations
- Lower in carbs: Swap regular pasta for spaghetti squash noodles for an even healthier alfredo that’s low in carbs and high in protein.
- Higher in protein: Use high protein pasta and high protein milk. You can also add less pasta so there is more protein and less carbs in the dish, then add chicken and pre-cook it like I do in healthy chicken alfredo.
- Different pasta: Regular, whole wheat, or gluten-free pasta all work great for this cottage cheese alfredo. Just remember to adjust the cooking time, gluten-free noodles take less time to cook.
- Add vegetables: Quickly saute some broccoli, asparagus, green beans, or mushrooms, set aside, then add back into the skillet with the fettuccine. You can also stir in some spinach or frozen peas with the noodles towards the end.
Serving Ideas
This is one of those dishes it’s best to enjoy fresh while the alfredo sauce has the best consistency. You can totally enjoy this pasta on its own but if you want to add a little extra, go for it:
- Meat options: Air fryer shrimp, sirloin tip steak or air fryer chicken bites with a dollop of basil pesto for added flavor.
- Veggie options: Roasted asparagus, crispy brussels sprouts, or roasted butternut squash are all winners.
- Salad options: Whip up a Caesar salad, Greek salad or my personal favorite strawberry spinach salad for a touch of sweetness.
- Bread: A slice of cottage cheese bread or Greek yogurt bread for even more protein!
How to Store and Reheat
Store: Refrigerate your leftovers in an airtight container for 2-3 days.
Freeze: I never freeze pasta because in my experience it doesn’t hold up well in the freezer.
Reheat: Only reheat in the microwave as it helps prevent the sauce from separating, which will happen if it’s reheated on the stovetop.
More Healthy Pasta Recipes to Try
- Cottage cheese pasta
- Healthy chicken alfredo
- Instant Pot chicken alfredo
- Chicken alfredo spaghetti squash boats
- Healthy mac and cheese
Cottage Cheese Alfredo
Equipment
Ingredients
- 10 ounces fettuccine noodles
- 1 cup whole milk, 2% or 1% will be less creamy
- 1 cup cottage cheese, I used 2%
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter, salted
- 1 garlic clove
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons parsley, finely chopped
Instructions
- Bring large pot with water to a boil, then add a pinch of salt and fettuccine. Cook as per package instructions or until al dente, about 8-10 minutes.
- Meanwhile, in a high speed blender, add milk, cottage cheese, Parmesan cheese, butter, garlic, cornstarch, salt and pepper. Process until smooth.
- Pour mixture into large non-stick skillet and cook on low-medium heat just until bubbling and thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
- Drain fettuccine and add to the skillet. Using tongs, stir gently to coat and let simmer for 1-2 minutes. Stir again.
- Serve hot garnished with parsley, if desired.
Notes
- Store: Refrigerate pasta covered for up to 2-3 days.
- Freeze: Do not freeze pasta as pasta generally does not freeze well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe and so did my picky husband. Using the cottage cheese totally healthifies this dish. Thank you!!
That’s so great! It sounds like you have a new favorite, Lohnay!