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Cottage Cheese Alfredo is a lightened-up twist on the classic, made with blended cottage cheese, milk, and garlic for a super creamy, high-protein sauce that tastes like the real deal.
Recipe Overview
I wasn’t sold on the idea of Alfredo made with cottage cheese at first. But once I blended it with a little milk and parmesan, it turned into the creamiest, dreamiest sauce. No strange texture, no strong cottage cheese taste – just a rich, smooth finish that coats the pasta perfectly. Even my kids were convinced it was the real thing.
It’s become one of my weeknight go-tos because it’s quick, comforting, and uses ingredients I usually already have. I love topping it with some extra parmesan and fresh parsley, and sometimes a pinch of red pepper flakes for a little kick. It’s one of those meals that feels like comfort food, but you still feel good about serving it.
You might also enjoy this Creamy Tomato Pasta, rich, silky, and gone in minutes every time!
Common Questions
Nope! Once it’s blended and cooked with garlic and parmesan, it turns rich, smooth, and super creamy. No cottage cheese flavor left behind – promise.
You can use a food processor or even an immersion blender. Just make sure it’s blended until completely smooth so the sauce turns out silky.
It thickens quickly once it starts simmering. Just stir in a little extra milk or pasta water until it loosens up again.
Tips from my kitchen
- For the smoothest sauce, blend the cottage cheese mixture until completely creamy – don’t skip this step.
- Use freshly grated Parmesan cheese if you can – it melts better and adds a richer flavor.
- If the sauce gets too thick, stir in a splash of reserved pasta water or milk to loosen it up.
- Don’t rush the garlic – let it gently sauté until fragrant to avoid bitterness.
- Make it a meal by adding cooked chicken, shrimp, or steamed broccoli.
- For extra flavor, sprinkle in some red pepper flakes or freshly chopped parsley before serving.
Ingredients needed
Here’s what you’ll need to make this Cottage Cheese Alfredo. Everything is simple, real, and easy to find in most kitchens. Full measurements are listed further down in the recipe card.
- Thin spaghetti, or any pasta you have on hand. There are high-protein pasta options now that you can use instead.
- Kosher salt and pepper
- Cottage cheese: small curd or large curd will work since it will be blended. I like to use. I like the brand “good culture” that I use all the time. 2% is my favorite, and 4 % works well too.
- Milk of choice: or any unsweetened dairy-free milk like almond or oat. A lot of times, I use 2% milk because that’s what my kids drink.
- Grated parmesan cheese, or pecorino romano for a saltier flavor. You can always shred your own Parmesan cheese.
- Olive oil or avocado oil will work too.
- Garlic cloves: minced, or use garlic paste in a pinch.
- Cornstarch or arrowroot powder
How to make Cottage Cheese Alfredo
Step 1: First I cook the pasta and while the pasta is cooking I start making the other stuff. First you will cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
Step 2: While the pasta is boiling, You can start making the sauce. Just try not to forget the pasta and let it over cook. In a blender, combine the cottage cheese, milk, and grated parmesan cheese. Blend until the mixture is smooth and creamy.
Step 3: Make the sauce. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for a few minutes until fragrant, then pour in the blended cottage cheese mixture. Try not to burn the garlic.
Step 4: In a small bowl or jug, whisk together the cornstarch and water until smooth. Pour the slurry into the sauce and stir well. Simmer for 4-5 minutes until the sauce thickens.
Add the cooked spaghetti to the sauce and toss until every strand is evenly coated. Serve warm, topped with black pepper or parmesan if you like!
Substitutions
If you need to make a few swaps, here are some helpful options that still keep the flavor and texture just right:
- Pasta: Any shape works – try fettuccine, penne, or even chickpea or lentil pasta for a protein boost.
- Parmesan cheese: Pecorino Romano is a great substitute, or use nutritional yeast for a dairy-free option with a cheesy vibe.
- Garlic: No fresh garlic? Use 1/2 teaspoon of garlic powder per clove as a backup.
- Cornstarch: Arrowroot or tapioca starch can be used in equal amounts to thicken the sauce smoothly.
Variations
Want to switch things up a little? Here are a few easy ways to customize this Cottage Cheese Alfredo to suit your taste:
- Add protein: Stir in cooked chicken, shrimp, or tofu to make it a complete meal.
- Go green: Toss in spinach, peas, or steamed broccoli for an extra veggie boost.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Swap the pasta: Try it over zucchini noodles or spaghetti squash for a lighter, low-carb version.
Cottage Cheese Alfredo
Ingredients
- 8 ounces thin spaghetti, or a high protein option
- Kosher salt and pepper, to taste
- 1 1/2 cups cottage cheese
- 1/2 cup milk, of choice
- 1/2 cup grated parmesan cheese
- 1 tablespoon olive oil
- 5-6 garlic cloves, minced
- 2 tbsp cornstarch
- 4 tbsp water
Instructions
- Cook the 8 ounces thin spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a blender, combine the 1 1/2 cups cottage cheese, 1/2 cup milk, and 1/2 cup grated parmesan cheese. Blend until smooth.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced 5-6 garlic cloves and sauté for a few minutes until fragrant, then pour in the blended cottage cheese mixture.
- In a small bowl or jug, whisk together the 2 tbsp cornstarch and 4 tbsp water until smooth. Pour the slurry into the sauce and stir well. Simmer for 4-5 minutes until the sauce thickens. If you want your sauce to be extra creamy, you can blend it again for 15 seconds.
- Add the cooked spaghetti to the sauce and toss until every strand is evenly coated. Taste and add some Kosher salt and pepper to taste. Serve warm and garnish with parmesan if you like!
Notes
- Any type of pasta works – use what you love or what’s in your pantry.
- Unsweetened almond, oat, or dairy milk all work in place of regular milk.
- Swap parmesan for pecorino romano or nutritional yeast if needed.
- Garlic paste can be used instead of fresh garlic in a pinch.
- Arrowroot or tapioca starch can be used in place of cornstarch.
- If the sauce gets too thick, stir in a bit of pasta water or milk to loosen it.
- For extra creaminess, blend the sauce again just before serving.
- Add chicken, shrimp, or veggies like broccoli to make it a full meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storing and reheating
- Storing and freezing: Store leftovers in an airtight container in the fridge for up to 4 days. This pasta doesn’t freeze well due to the dairy-based sauce, so it’s best enjoyed fresh or refrigerated.
- Reheating: Reheat gently on the stove over low heat, adding a splash of milk or water to loosen the sauce. You can also microwave it in short bursts, stirring in between to keep the sauce creamy.
More pasta recipes
- Chicken Spinach Pasta
- Tuscan Chicken Pasta
- Gigi Hadid Pasta
- Scallop Pasta
- Spinach And Mushroom Pasta
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