Cottage Cheese Alfredo
A creamy, tangy Alfredo sauce made with cottage cheese for a lighter, protein-packed version of the classic dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (any shape)
- 1 cup full-fat cottage cheese
- 3/4 cup whole milk
- 1/2 cup shredded Parmesan cheese
- 1 tsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a rolling boil. Salt generously.
- Cook 8 oz pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
- Drain pasta and set aside.
- In a blender, add cottage cheese, whole milk, Parmesan, cornstarch, garlic powder, basil, and oregano. Blend for 60–90 seconds until completely smooth.
- Pour the blended mixture into a large skillet over low heat. Warm gently for about 5 minutes, stirring occasionally.
- Add the cooked pasta to the warm sauce and toss to coat evenly.
- Season with salt and freshly ground black pepper to taste. Serve immediately with extra Parmesan.
Notes
For a tangier sauce, use part-skim cottage cheese plus Greek yogurt. Substitute half-and-half for a creamier texture if desired.
Find it online: https://www.mealbreeze.com/cottage-cheese-alfredo-2/