Pasta Alfredo Cottage Cheese (Printable Version)

A quick, creamy pasta dish with cottage cheese for rich flavor and easy preparation.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Alfredo Sauce

02 - 1 cup low-fat cottage cheese
03 - 1/2 cup whole or 2% milk
04 - 1/2 cup grated Parmesan cheese
05 - 2 tbsp unsalted butter
06 - 2 cloves garlic, minced
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp salt
09 - Pinch of freshly grated nutmeg (optional)

→ Garnish

10 - 2 tbsp chopped fresh parsley
11 - Extra grated Parmesan cheese, to serve

# How to Make It:

01 - Boil salted water in a large pot and cook the pasta until al dente following package directions. Reserve 1/2 cup of pasta water, then drain.
02 - Combine cottage cheese, milk, and Parmesan in a blender or food processor and blend until smooth and creamy.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant without browning.
04 - Add the blended cheese mixture to the skillet with salt, pepper, and nutmeg if using. Stir and warm gently for 2 to 3 minutes without boiling.
05 - Toss the drained pasta in the skillet with the sauce. Add reserved pasta water gradually if the sauce needs thinning, adjusting to desired consistency.
06 - Serve immediately, topped with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without leaving you feeling weighed down afterward.
  • Ready in under 30 minutes, making it perfect for weeknight dinners when you want something restaurant-quality fast.
  • The cottage cheese is a sneaky genius move that cuts fat while keeping all the richness your taste buds crave.
02 -
  • Never boil the cottage cheese sauce or it will break and turn grainy—medium heat and constant stirring are your friends here.
  • Reserve that pasta water before you drain; it's the secret to getting the sauce to cling to every strand without becoming a puddle at the bottom of the bowl.
03 -
  • Room-temperature cottage cheese blends more smoothly than cold—pull it out of the fridge 10 minutes before you start if you have the time.
  • If you don't have a blender, a whisk and patience can work, but a food processor or immersion blender will give you that crucial silky texture that makes people wonder about your secret.
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