Pasta Alfredo Cottage Cheese (Printable Version)

A creamy pasta dish using cottage cheese for a light and rich flavor, ready in just 25 minutes.

# What You 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

# How-to Steps:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - While pasta cooks, blend cottage cheese, milk, and Parmesan in a blender or food processor until smooth and creamy.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
04 - Pour blended cottage cheese mixture into the skillet. Season with salt, pepper, and nutmeg if using. Stir and gently heat for 2 to 3 minutes without boiling.
05 - Add drained pasta to the skillet and toss to evenly coat. Adjust sauce consistency by adding reserved pasta water gradually as needed.
06 - Plate immediately, garnished with chopped parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • You get that creamy, luxurious Alfredo taste without the heavy cream guilt that usually follows.
  • Cottage cheese is protein-packed and affordable, making this both smarter and kinder to your wallet than traditional versions.
  • The whole thing comes together in 25 minutes, which means weeknight dinner doesn't have to be a scramble.
02 -
  • The texture of cottage cheese varies wildly between brands, so taste your blended mixture before committing; if it's still grainy, keep blending, because that's what will ruin everything.
  • Never, ever boil the sauce after the cottage cheese goes in—heat makes dairy separate and seize up, which is why gentle is the only temperature that works here.
  • Pasta water isn't just for fixing thickness; it's starchy and emulsified, which means it actually helps the sauce cling to the noodles in a way plain water never could.
03 -
  • Grate your Parmesan fresh from the block right before cooking; pre-grated has additives that make it grainy in sauces instead of silky.
  • Cold pasta water is useless for adjusting sauce, so only add the hot stuff you've reserved; the starch and heat are what make the emulsion work.
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