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Creamy cottage cheese alfredo sauce in blender showing smooth texture

Cottage Cheese Alfredo

Creamy, high-protein alfredo sauce made with cottage cheese that tastes just like traditional alfredo but with triple the protein and fewer calories.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz pasta any shape
  • 1 cup cottage cheese full fat/whole milk
  • 3/4 cup whole milk
  • 1/2 cup shredded parmesan cheese freshly grated preferred
  • 1 tsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • salt to taste
  • black pepper to taste

Equipment

  • High speed blender or food processor
  • Large pot for pasta
  • Large cooking spoon
  • Colander

Method
 

  1. Cook pasta according to package directions in well-salted water. Reserve 1 cup pasta water before draining. Drain and set aside.
  2. Add cottage cheese, whole milk, parmesan cheese, cornstarch, garlic powder, oregano, and basil to a blender. Blend for 60-90 seconds until completely smooth.
  3. Pour blended mixture into a large pan over low heat. Warm gently for 5 minutes, stirring occasionally, until heated through and slightly thickened.
  4. Add cooked pasta to the warm alfredo sauce and toss to coat. Add reserved pasta water as needed to reach desired consistency.
  5. Season with salt and black pepper to taste. Serve immediately topped with extra parmesan cheese and fresh parsley.

Notes

Use full-fat cottage cheese and whole milk for best creaminess. Heat sauce on low heat to prevent curdling. Store leftovers in refrigerator for 3-4 days.