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Cottage Cheese Alfredo in a pan with herbs.
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Cottage Cheese Alfredo

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!
Course Main Course
Cuisine American, Italian
Keyword Cottage Cheese Alfredo Sauce, Cottage Cheese Alfredo Sauce Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 247kcal
Author Natalya Drozhzhin

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
US Units - Metric

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.
    Cooked pasta in a bowl.
  • 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.
    Cottage cheese sauce in a cup.
  • 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.
    Cottage cheese sauce with pasta and parmesan.
  • Top the pasta with a generous sprinkle of extra grated Parmesan cheese. Serve warm and enjoy!
    Cottage Cheese Alfredo in a pan.

Video

Nutrition

Calories: 247kcal | Carbohydrates: 19g | Protein: 18g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 726mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 0.2mg | Calcium: 386mg | Iron: 1mg