Cottage Cheese Alfredo Sauce (Print version)

A creamy, high-protein Alfredo with blended cottage cheese, ideal for enhancing pasta or vegetables.

# What you'll need:

→ Dairy

01 - 1 cup low-fat cottage cheese
02 - 1/2 cup whole milk
03 - 1/4 cup grated Parmesan cheese

→ Flavorings & Seasonings

04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt, or to taste
08 - Pinch of freshly grated nutmeg (optional)

→ Garnish

09 - Chopped fresh parsley (optional)
10 - Additional grated Parmesan (optional)

# Directions:

01 - Combine cottage cheese and milk in a blender. Blend on high speed for 1 to 2 minutes until completely smooth and creamy.
02 - In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for 30 to 60 seconds until fragrant, avoiding browning.
03 - Pour the blended cottage cheese mixture into the saucepan. Stir in Parmesan, black pepper, salt, and nutmeg if using.
04 - Cook gently, stirring constantly, until the sauce is heated through and slightly thickened, about 2 to 3 minutes. Do not allow it to boil.
05 - Taste the sauce and adjust seasoning with salt and pepper as desired.
06 - Toss immediately with hot cooked pasta or use as a sauce for vegetables or chicken.
07 - Finish with chopped fresh parsley and additional grated Parmesan, if desired.

# Expert Tips:

01 -
  • It tastes indulgently creamy but won't leave you feeling like you need a nap afterward.
  • Ready in 15 minutes, which means weeknight pasta that feels like you tried harder than you actually did.
  • Packed with protein so you can actually call it dinner instead of just a side dish.
02 -
  • If you boil this sauce, the cottage cheese proteins tighten up and you'll get a weird, broken texture that can't be fixed—medium heat is your friend.
  • The sauce will thicken more as it sits, so don't panic if it seems a little loose right off the heat; it'll be perfect by the time you toss it with pasta.
03 -
  • Blending the cottage cheese completely smooth is non-negotiable—even tiny flecks will be noticeable, so don't rush this step.
  • Cook the sauce on medium heat and never let it boil; high heat and cottage cheese don't play well together and you'll end up with something that separates and breaks.
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