Cottage Cheese Alfredo Sauce

• Ingredients for Cottage Cheese Alfredo Sauce
• From Blender To Bowl
• Leftovers That Reheat Well
• Creamy Pasta Night Favorites

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 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

1. Cook the pasta and reserve some pasta water.
2. Blend the sauce until smooth, then warm it with the garlic.
3. 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.

Did you enjoy this Cottage Cheese Alfredo Sauce Recipe? Leave a comment and rating below.

Prep Time 5 minutes minutes

Cook Time 11 minutes minutes

Total Time 16 minutes minutes

• 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.

This recipe serves 4 as a side dish or 2 as a main course.

If you accidentally poured out your pasta water—or you’re using an alternative like zucchini noodles—you can make a quick substitute by mixing 1 cup cold water with a pinch of salt and 1/4 teaspoon cornstarch. Microwave for 1–2 minutes, until hot.

To reheat, add a splash of milk to your pasta and microwave at 60% power for 2-3 minutes or until heated through.

 

Keep leftovers in an airtight container in the refrigerator for up to 4 days. It does not freeze well. 

 

Calories: 355 | Carbohydrates: 44g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 66mg | Sodium: 660mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 0.3mg | Calcium: 144mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.