Want to change things up for spaghetti night? This Cottage Cheese Alfredo sauce is going to be your kitchen’s best-kept secret.
It has a creamy, delicious taste and a lot of protein, so you’ll feel full and a little proud about how healthy your dinner is. Say goodbye to the thick, calorie-dense sauces of the past. This one is light, delicious, and will make your mouth water.
Introduction to Cottage Cheese Alfredo Sauce
This recipe for Cottage Cheese Alfredo is easy, good for you, and tastes great. If you use cottage cheese instead of heavy cream, this pasta sauce will be lighter and full of protein, but it will still taste creamy like typical Alfredo sauce. At first, I wasn’t sure, but after one taste, I was hooked. It’s remarkable how a simple modification can make a great difference in taste and health.
Fettuccine pasta is the traditional choice for Alfredo sauce. If you want a low-carb, gluten-free option, you may use whole wheat, chickpea, protein pasta, or even hearts of palm or zucchini noodles instead of fettuccine.
Cottage cheese is the key ingredient that gives the sauce a creamy texture and adds protein. You can use fat-free, 2%, or 4% depending on what you like. There isn’t a viable replacement here if you want the same health advantages and texture.
Butter: Makes the homemade Alfredo sauce richer. A light butter alternative can be a better choice for your health.
Garlic cloves: Fresh is ideal, but garlic powder can do in a pinch.
Parmesan cheese is hard to replace, although Asiago cheese can work in a pinch.
Ground black pepper: It’s best to use freshly cracked pepper.
Milk: Any kind of milk, dairy or non-dairy, works, but unsweetened almond milk is a lighter choice.
Salt: To taste; it brings out and balances flavors.
Ingredients
- 10 oz fettuccine pasta or pasta of choice
- 1 cup cottage cheese I use nonfat, but 2% or 4% works too
- 1 tablespoon butter
- 3 garlic cloves minced
- 1/4 cup parmesan cheese grated
- 1/2 teaspoon ground black pepper
- 1/2 cup milk chilled (I use unsweetened almond milk)
- Salt to taste
- Grated parmesan to garnish
- Fresh parsley to use as a garnish
Step-by-Step Instructions
- Follow the package directions to cook the fettuccine pasta until it is al dente. Don’t forget the salt! Add a generous pinch of salt to the water for the pasta to give it more taste.
10 ounces of fettuccine pasta
- Follow the package directions to cook the fettuccine pasta until it is al dente. Don’t forget the salt! Add a generous pinch of salt to the water for the pasta to give it more taste.
- Put the cottage cheese in a medium bowl and the minced garlic and butter in a small bowl. Gently microwave both dishes for around 30-45 seconds. To help the cottage cheese mix in better later, microwave it on low for 30 to 45 seconds. For another 30 seconds, heat the garlic and butter until the butter is completely melted and bubbling. Put the garlic and butter in a pan and heat them until the butter is completely melted and bubbling. You might also sauté the garlic in a skillet with butter. You could also sauté the garlic in butter in a pan, but this way you’ll have less dishes to clean.
1 cup cottage cheese,1 tablespoon butter,3 garlic cloves
- Put the cottage cheese in a medium bowl and the minced garlic and butter in a small bowl. Gently microwave both dishes for around 30-45 seconds. To help the cottage cheese mix in better later, microwave it on low for 30 to 45 seconds. For another 30 seconds, heat the garlic and butter until the butter is completely melted and bubbling. Put the garlic and butter in a pan and heat them until the butter is completely melted and bubbling. You might also sauté the garlic in a skillet with butter. You could also sauté the garlic in butter in a pan, but this way you’ll have less dishes to clean.
- In a blender or food processor, mix together the warm cottage cheese, garlic, butter, shredded parmesan cheese, milk, and a little bit of ground black pepper. Add the cottage cheese, garlic and butter, grated parmesan, milk, and ground black pepper to a blender and process for 1-2 minutes until absolutely smooth. Mix for 1 to 2 minutes, or until the mixture is entirely smooth.
- Taste the Cottage Cheese Alfredo sauce and add salt if needed. Taste your Alfredo sauce and add more salt if you think it needs it.
Salt to taste
- Taste the Cottage Cheese Alfredo sauce and add salt if needed. Taste your Alfredo sauce and add more salt if you think it needs it.
- Once the pasta is done cooking, drain it and let it sit for 5 minutes to cool down a bit. After cooking, drain the pasta and let it cool a little before putting it back in the pot.
- Put the Alfredo sauce on the spaghetti and mix it in well. Pour the creamy Alfredo sauce over the pasta and toss it thoroughly so that every strand is covered. If it’s too thick, add a little more milk.
- Taste and change the spices as needed. Taste the food one more time and change the seasoning if you need to.
Salt to taste
- Taste and change the spices as needed. Taste the food one more time and change the seasoning if you need to.
- Garnish with more grated parmesan and fresh parsley, and enjoy! Then, add some fresh parsley and more grated parmesan to the top for a splash of color and freshness.
Serve right away: Enjoy your creamy, healthier Cottage Cheese Alfredo pasta while it’s still warm.
Tips for Perfect Cottage Cheese Alfredo Sauce
- Blend well: For the best texture, make sure the cottage cheese is pureed until it is completely smooth.
- Change the consistency: If the sauce is too thick, add a little more milk until it reaches the right thickness. Don’t add hot pasta water because it can make the sauce separate. If it’s too thin, let it simmer for a while to thicken it up, or add extra grated Parmesan cheese.
- For sauce, use low heat: To keep the sauce from separating, heat it slowly on low heat. If it separates, let it wait for a minute and then whisk it. It should become creamy again.
- Storage: You may keep leftover sauce in an airtight container in the fridge for up to three days. Add a little milk and heat it up slowly.
Serving Suggestions & Variations
- Add protein: To make the dinner more filling, add cooked chicken breast, prawns, crispy bacon, or even tofu.
- Add some heat: A pinch of red pepper flakes can give the fettuccine Alfredo a good kick.
- Add sautéed mushrooms, spinach, broccoli, roasted red peppers, sun-dried tomatoes, or chopped cherry tomatoes to the mix for more nutrition and flavor.
- Extra Cheesy: Try adding a little cream cheese or ricotta to make it more creamier. Adding a little mozzarella can make it gooey.
- Herbs: Fresh basil or thyme can give the classic Alfredo flavor a new touch.
Storage & Reheating
- Cool & Airtight: Allow the pasta to reach room temperature, then move it into an airtight container.
- Refrigerate: It should keep well for up to 3 days.
- Reheat gently: When ready to enjoy again, reheat the pasta gently on the stove over medium-low heat, adding a splash of milk to bring back the creamy texture. Stir regularly to prevent sticking and ensure uniform cooking.
Perfect Pairings
- Vegetables: Air Fryer Brussels Sprouts, Air Fryer Carrots.
- Salad: Pickled Beet Salad, Healthy Coleslaw, or Sauerkraut.
- Bread: Garlic bread or a crusty baguette is great for sauce mopping, so you get every last bit of that creamy bliss.
- Protein: If you haven’t included protein directly into the spaghetti, pairing it with air fryer chicken, sautéed shrimp, or baked salmon creates a more full supper. Sliced sautéed mushrooms are also wonderful with this dish.