Description
This Cottage Cheese Alfredo is a lighter, protein-packed twist on the classic Alfredo sauce. Creamy and rich, it’s made with wholesome ingredients that deliver all the flavor without the guilt. Perfect for pairing with pasta, zoodles, or as a sauce for vegetables.
Ingredients
Units
Scale
For the Sauce:
- 1 cup (240 g) cottage cheese (low-fat or full-fat)
- 1/4 cup (60 ml) milk (or unsweetened almond milk)
- 1/4 cup (25 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1/4 teaspoon nutmeg (optional, for warmth)
- Salt and pepper, to taste
For the Pasta (Optional):
- 300 g (10 oz) pasta (fettuccine, linguine, or penne)
- 1 tablespoon salt (for pasta water)
For Garnish (Optional):
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
Prepare the Sauce:
- Blend the Cottage Cheese:
- In a blender or food processor, combine the cottage cheese, milk, Parmesan cheese, and nutmeg (if using). Blend until smooth and creamy.
- Sauté the Garlic:
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, or until fragrant.
- Combine and Warm the Sauce:
- Pour the blended cottage cheese mixture into the skillet with the garlic. Stir to combine and heat gently over low-medium heat. Do not let it boil.
- Season with salt and pepper to taste.
Cook the Pasta (Optional):
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- Toss with Sauce:
- Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat evenly. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
Serve:
- Plate and Garnish:
- Serve the pasta warm, garnished with fresh parsley and extra Parmesan cheese if desired.
Notes
- Add Protein: For extra protein, mix in grilled chicken, shrimp, or sautéed mushrooms.
- Gluten-Free Option: Pair with gluten-free pasta or zucchini noodles (zoodles).
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.