A Comforting Pasta Made A Little Healthier
This cottage cheese alfredo sauce is a creamy, lightened-up twist on a classic pasta dish that’s both easy and satisfying. Toss it with fettuccine for an easy weeknight meal.
Ingredients · Servings 4
- 8 ounces fettuccine (or long pasta, pasta water reserved)
- 1½ cups cottage cheese (full fat is best)
- ¼ cup shredded Parmesan cheese (more for serving)
- ¼ teaspoon onion powder
- 1 pinch ground nutmeg
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chopped fresh parsley (for garnish, optional)
Method · 16 min
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve 1 cup of pasta water before draining (see notes).
- In a blender or food processor, combine cottage cheese, Parmesan cheese, onion powder, and nutmeg. Blend until smooth and set aside.
- Heat the oil in a nonstick skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant.
- Add the cottage cheese sauce and reduce the heat to medium-low. Cook, stirring constantly for 2 to 3 minutes or until warmed. Season with salt and pepper.
- Add the cooked pasta to the sauce and toss to combine. Stir in pasta water to reach the desired consistency, you may not need all of the pasta water.
- Garnished with fresh parsley and Parmesan cheese.
Holly’s Recipe Highlights
- Flavor: Creamy, garlicky, and savory with cheesy Parmesan flavor.
- Why Make It: Alfredo comfort with healthier ingredients and an easy blender shortcut.
- Prep Note: Reserve pasta water before draining to be able to adjust consistency.
- Serving Suggestions: Add shredded chicken, peas, or steamed broccoli to make it a heartier meal.
Ingredients for Cottage Cheese Alfredo Sauce
- Pasta: Fettuccine gives that classic Alfredo feel, but linguine, spaghetti, or bucatini all work well. Short pasta is also a great option.
- Cottage Cheese: Full-fat gives the creamiest texture. Low-fat works, but won’t be quite as rich.
- Parmesan Cheese: Freshly grated melts in smoothly and adds that salty, nutty flavor that makes the sauce taste like classic Alfredo.
- Variations: Add chicken or shrimp for extra protein, or stir in baby spinach for an easy veggie boost. Swap parsley for basil or chives, or add red pepper flakes for heat. Zucchini noodles or chickpea pasta also work, just use a little pasta water to loosen the sauce.
From Blender To Bowl
- Blend the sauce until smooth, then warm it with the garlic.
- Toss with the hot pasta, adding pasta water as needed (full recipe below).
Leftovers That Reheat Well
- Store leftovers in an airtight container in the refrigerator for up to 4 days. This pasta is best freshly made, but leftovers reheat well with a little help from milk or water.
- Reheating: Microwave at reduced power with a splash of milk, stirring once or twice. Reheat on the stovetop over low heat with a splash of milk or water until loosened and warmed through.
- Freezing Creamy pasta sauces can change texture after freezing, so freezing the finished pasta is not the best option.
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