Creamy Cottage Cheese Alfredo
Cottage Cheese Alfredo Sauce takes a traditional Parmesan Alfredo and adds a twist of cottage cheese. It’s a simple recipe that tastes delicious over pasta.
Servings: 5
Calories: 611kcal
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.
Video
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
Calories: 611kcal | Carbohydrates: 74g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 875mg | Potassium: 342mg | Fiber: 3g | Sugar: 5g | Vitamin A: 651IU | Vitamin C: 0.2mg | Calcium: 277mg | Iron: 1mg