This Cottage Cheese Alfredo Sauce recipe shouldn’t be overlooked! If you love Alfredo, you have to give this a try. It has the same creamy texture and rich flavor you adore with the added protein of cottage cheese. It tastes just as amazing as the classic Parmesan sauce you know and love but is a healthier option since it skips the heavy cream!
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Blended cottage cheese is a fabulous thickener and works wonders in this Alfredo sauce. It ensures that the sauce retains the velvety smooth texture that it’s known for, while still allowing the Parmesan cheese and garlic to shine.
If you like easy pasta recipes, you will love Spicy Italian Sausage Pasta, Butternut Squash Ravioli Sauce, and Pasta Napoletana.
Why You’ll Love This Recipe
- It’s simple. This is a basic, yet flavorful Alfredo sauce recipe. I love making this when I have a pasta craving.
- It pairs with so many dishes. You can enjoy this cottage cheese sauce in so many ways! From chicken to pasta, to veggies, and more.
- It’s budget-friendly. The ingredients used are inexpensive, so you don’t have to worry about breaking the bank to make it.
Ingredients
These are all of the ingredients you’ll need to make this cottage cheese pasta sauce. It’s much easier than you think!
- Cottage cheese: This is the most important ingredient! I blend it up until it’s smooth, so you don’t have to worry about having curds in your Alfredo. It’s a high-protein and low-fat replacement for heavy cream!
- Parmesan cheese: Freshly grated Parmesan cheese melts better than the packaged kind. Pre-shredded cheese is covered with an anti-caking agent that keeps it from sticking.
- Garlic: I love the flavor of fresh garlic cloves, but you can use jarred minced garlic if you like. It works well in a pinch!
- Linguine: Any type of pasta, such as linguine or fettuccine, will work well for this recipe and make it feel like a classic Alfredo dish. Everyone loves a good cottage cheese fettuccine Alfredo!
- Butter: You must use room-temperature butter for this recipe because it will be blended with the cottage cheese before it’s cooked. It won’t blend as well if you add cold butter. I go for unsalted, so I can have more control over the flavor.
- Parsley: A fresh green garnish goes a long way for the presentation. I love sprinkling chopped parsley on top for some color.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cajun: Combine the ingredients with Cajun seasoning instead of salt and pepper for depth and spice in this Alfredo sauce with cottage cheese.
- Bacon: For texture and savory flavor, add chopped cooked bacon when you’re cooking the sauce.
- Spinach: Stir in fresh spinach during the last couple minutes of cooking time for extra nutrition and texture in the protein Alfredo sauce.
How to Make Cottage Cheese Alfredo Sauce
Here are the instructions on how to make this pasta sauce with cottage cheese. I’ve also included the pasta for serving purposes.
Step 1: Blend the sauce ingredients. Add the cottage cheese, Parmesan cheese, garlic, butter, salt, and pepper to a blender. Blend it at high speed until it’s perfectly smooth and free of lumps.
Step 2: Cook the pasta. Boil some salted water and cook the linguine according to the package directions. Drain all the water extra for ½ cup. Put the reserved pasta water to the side.
Step 3: Combine in a saucepan. Put the cooked pasta back into the pot with the blended cottage cheese sauce and the pasta water. Cook over low heat for 3 minutes or until the sauce is nice and warm.
Step 4: Garnish and serve. Top the pasta with extra shredded Parmesan and freshly chopped parsley. Serve and enjoy!
Recipe Tips
- Strain the sauce if needed. If the sauce still has noticeable pieces of cottage cheese curds, run it through a fine mesh strainer to remove them.
- Don’t overcook the sauce. Only warm the sauce over low heat. If the heat gets too high or if the sauce cooks too long, it will make the sauce curdle.
- Roast the garlic for depth. Place the cloves in olive oil and roast them in the oven for a few minutes before adding them to the sauce mixture. It adds complexity!
If you love recipes like this cheesy pasta, you may also enjoy this creamy Boursin Pasta Recipe.
Storage Directions
- Storing: Place leftovers in an airtight container for up to 2 days in the refrigerator. I do not recommend freezing it, as it will not thaw and reheat properly.
- Reheating: For best results, place it in a saucepan over low heat until warm. Keep an eye so it doesn’t get too hot too quickly.
Serving Suggestions
- Alfredo and chicken are a great combination. Try this cottage cheese pasta with baked oregano chicken or a sous vide whole chicken.
- It works beautifully with pork, too. Try these simple broiled pork chops or Parmesan crusted pork chops.
- Even seafood dishes like this baked cod with panko go well with this pasta dish.
Recipe FAQs
If you don’t blend it long enough, it can result in a grainy texture. This is also true if you don’t have a high-powered blender. Blend it a bit on its own before you add the other ingredients to help make it smoother.
You can, but I recommend full-fat cottage cheese. It’s much richer and blends better!
Add some Greek yogurt, sour cream, or even softened cream cheese to make the sauce extra creamy.
More Delicious Alfredo Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Creamy Cottage Cheese Alfredo
Ingredients
- 16 ounces cottage cheese 4% fat
- 1 cup freshly grated Parmesan cheese divided
- 1 garlic clove
- ½ teaspoon salt plus more for seasoning pasta water
- ½ teaspoon black pepper
- 1 pound linguine
- 5 tablespoons unsalted butter at room temperature
- ¼ cup chopped fresh parsley optional
- Additional grated Parmesan cheese for serving (optional)
Instructions
- Blend the cottage cheese, ½ cup of Parmesan cheese, butter, garlic, salt, and black pepper in a high-speed blender until smooth and creamy.
- Boil a large pot of salted water and cook the linguine until al dente, following the package instructions.
- Reserve 1 cup of pasta water before draining the linguine, then return the pasta to the pot.
- Pour in the blended sauce along with ½ cup of the reserved pasta water, stirring continuously over low heat until the sauce is warmed through and clings to the pasta, about 3 minutes. Slowly add remaining ½ cup water until desired consistency is reached.
- Remove from heat and sprinkle the remaining ½ cup of Parmesan cheese over the top. Garnish with fresh parsley if desired, before serving.
Notes
- If the blender didn’t make the cottage cheese smooth enough, run the Alfredo sauce through a fine mesh strainer to remove any remaining lumps.
- Store leftover cottage cheese Alfredo sauce in an airtight container in the refrigerator for up to 2 days.
- Try adding another element like Greek yogurt, sour cream, or cream cheese for an even creamier result.
Nutrition
This post was originally published in April 2019. It's been updated with new content and images.
Najla says
Hi Karen and ken , it looks so delicious I’m going to try it this weekend ?thank you beautiful ladies ?
Karin and Ken says
I just read my husband your comment and he laughed with me! I can’t thank you enough for it! Today has been so hectic! That being said, this sauce is so easy and a favorite of ours! I can’t wait to hear what you think of it! Take care and enjoy the rest of your day! Talk soon. Karin (and Ken says hi!)