This creamy, cheesy Alfredo sauce gets a high-protein upgrade with cottage cheese. It’s made right in a blender, and it takes only 15 minutes from start to finish!
We are very much a “high protein” family. With our exercise routines, Tim, the boys, and I are always looking for ways to increase our protein intake for the day. Pasta Alfredo isn’t necessarily known for its protein content, so I set out to redesign it with our goals in mind.
I grew up with farmer’s cheese (aka tvorog), which is similar to cottage cheese. I can honestly eat it by the spoonful, but I understand the skepticism of adding it to pasta. However, the blender works its magic and transforms the cottage cheese into a luscious sauce — you’d never even guess it’s there! It has all the creaminess and flavor of traditional Alfredo sauce, but with a LOT more protein. I am obsessed with this recipe, and I can’t wait for you to try it!
Cottage Cheese Alfredo Video
How To Make Cottage Cheese Alfredo
I can’t express how much I love easy recipes like this. Whip up the sauce in five minutes, cook the pasta, and toss it all together — that’s it!
- Cook the pasta: In a medium pot of salted boiling water, cook the pasta according to the package directions. Drain the pasta through a colander.
- Blend up the sauce: Add the cottage cheese, milk, 2/3 cup of Parmesan cheese, garlic, salt, and pepper to a blender or food processor. Blend until the mixture is smooth.
- Toss everything together: Toss together the pasta, sauce, and 1/4 cup of Parmesan cheese. Top the pasta with additional cheese and enjoy it warm!
Hot tip: Make this a low-carb meal by omitting the pasta and using zucchini noodles or roasted spaghetti squash instead.
Cottage Cheese Alfredo Variations
Think of this cottage cheese Alfredo as a canvas for your dream meal. Here are some of my favorite swaps or additions to make it even yummier.
- Pasta: Swap the fettuccine for linguine, spaghetti, or your favorite long pasta. Or, take it to the next level with homemade pasta!
- Protein: Amp up the protein with cooked chicken, bacon, or shrimp.
- Veggies: Throw in peas, broccoli, spinach, or mushrooms for more nutrients.
Tips From the Kitchen
I’ve tweaked this cottage cheese Alfredo sauce recipe quite a bit to get it perfect. Take note of these tips I’ve learned along the way for a bangin’ Alfredo!
- Use full-fat cottage cheese. This creates the creamiest sauce. Feel free to use low-fat cottage cheese if you prefer, though.
- Blend the sauce to your liking. I love a smooth, creamy sauce, so I blend the Alfredo for a couple minutes. If you like more of a chunky texture, pulse the sauce only a few times.
- Double the recipe (optional). To use up the full pound of pasta and feed more hungry mouths, simply double the sauce recipe.
- Add toppings. Extra Parmesan cheese and fresh parsley/basil takes this dish over the top! Add a sprinkle of red pepper flakes for a spicy kick.
Storage & Reheating
This is one of those meals that you can’t wait to have again the next day. Store the Alfredo leftovers in the fridge, then give them a quick reheat when you’re ready to dig in again.
- Storage: Store leftover cottage cheese Alfredo for up to four days in an airtight container in the fridge.
- Reheating: Reheat cottage cheese Alfredo in a skillet with a splash of water or heavy cream, or use the microwave. Stir constantly to loosen up the noodles.
More Cottage Cheese Recipes
- Cottage Cheese Pancakes — One of our most popular recipes… taste and see why!
- Cottage Cheese Toast — A mouthwatering tomato-basil appetizer
- Cottage Cheese Buns — Lightly sweetened yeast-free buns
- Whipped Cottage Cheese — Super creamy and perfect for dipping
Recipe
Ingredients
- 8 oz fettuccine pasta
- 1 cup whole milk cottage cheese
- 1/2 cup milk
- 1 cup parmesan cheese freshly grated, divided
- 1 garlic clove minced
- 1 tsp garlic parsley salt adjust to preference
Instructions
- Bring a medium pot of salted water to a boil and cook the pasta to al dente according to the package directions. Drain the pasta and set it aside.
- While the pasta is cooking, blend the cottage cheese, milk, 2/3 cup of Parmesan cheese, garlic and garlic parsley salt in a food processor or blender. Blend until the mixture is smooth and creamy.
- Return the cooked pasta to the pot and pour in the prepared sauce. Add an additional 1/4 cup of Parmesan cheese and toss over low heat for 2-3 minutes, or until the sauce thickens and coats the pasta evenly.
- Top the pasta with a generous sprinkle of extra grated Parmesan cheese. Serve warm and enjoy!
It was good, it’s much thinner when it’s heated up. I was worried it was too thick. Until I heated it.
Great tip, Deidre! Thanks for sharing it!