Pasta Alfredo Cottage Cheese (Printable Version)

A light and creamy pasta dish using cottage cheese to enrich the sauce without heaviness.

# 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 freshly grated nutmeg (optional)

→ Garnish

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

# Method:

01 - Boil pasta in salted water according to package directions until al dente. Reserve 1/2 cup cooking water, then drain the pasta.
02 - Blend cottage cheese, milk, and Parmesan until completely smooth and creamy.
03 - Melt butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
04 - Add blended cottage cheese mixture to skillet. Season with salt, pepper, and nutmeg if using. Cook gently for 2 to 3 minutes until warmed through without boiling.
05 - Toss drained pasta in the skillet with the sauce. Adjust consistency by adding reserved pasta water gradually as needed.
06 - Plate immediately and garnish with chopped parsley and extra Parmesan cheese.

# Expert Hints:

01 -
  • It tastes indulgent but won't leave you feeling heavy afterward.
  • Cottage cheese gives you all the creaminess without the cream budget or dairy overload.
  • From start to finish, you're looking at less time than ordering takeout.
02 -
  • The blender step is what separates this from grainy disaster—don't try to skip it with a fork or whisk.
  • Never let this sauce bubble or boil; high heat will split it and you'll end up with clumpy, separated sauce that can't be salvaged.
  • Taste as you season; Parmesan and butter are both salty, so hold back and adjust at the end.
03 -
  • Grate your Parmesan fresh right before cooking—pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If you don't have a blender, a food processor works just as well, or even an immersion blender in a bowl, though it takes a bit longer.
  • Make sure your butter is unsalted so you have total control over seasoning; salted butter can throw everything off.
Return