Alfredo Sauce with Cottage Cheese
This cottage cheese Alfredo is a rich, creamy, restaurant-worthy pasta dish made with blended cottage cheese instead of heavy cream! It delivers all the flavor of classic Alfredo with more protein and fewer calories. The sauce comes together in just 20 minutes and tastes SO good that no one will ever guess how much healthier it is. It's an easy, healthy pasta recipe the whole family will love - make it tonight!
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Servings: 4 servings
Equipment
- 1 large pot
- 1 blender or food processor
Ingredients
- 1 cup cottage cheese
- 1 cup milk
- 1/2 cup parmesan cheese freshly grated
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 pound fettucine
- fresh chopped parsley for serving
Instructions
- Cook fettucine in a large pot of salted boiling water according to package instructions. Reserve ½ cup pasta water before draining.
- Blend the cottage cheese, milk, parmesan, cornstarch, Italian seasoning, garlic powder, salt, and pepper until completely smooth.
- Transfer the sauce to a large skillet over medium heat. Cook 8–10 minutes, whisking frequently, until thickened.
- Add the drained pasta and toss to coat. Add pasta water as needed to thin. Serve immediately with fresh parsley and red pepper flakes.
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Notes
- Blend the sauce until completely smooth — no curds remaining — for the creamiest texture.
- Reserve pasta water before draining; use it to adjust sauce consistency as needed.
- Keep the heat at medium and whisk constantly to prevent the sauce from sticking or seizing.
- Serve immediately — Alfredo sauce thickens as it sits. Reheat leftovers with a splash of milk over low heat.
- Do not freeze — dairy-based sauces can separate and become grainy when thawed.
Nutrition
Serving: 1serving | Calories: 520kcal | Carbohydrates: 80g | Protein: 26g | Fat: 7g | Fiber: 3g | Sugar: 5g