This creamy Cottage Cheese Alfredo Sauce is a protein-packed twist on this traditional Alfredo recipe. With a smooth and creamy texture and a delicious garlic flavor, your family won’t even know they are eating a healthy Alfredo sauce with your meal.
Is your family a fan of creamy pasta dishes like this one? Then this Marry Me Tortellini recipe is a great option for you. It’s loaded with flavor from sun-dried tomatoes and garlic. It’s one of my favorite recipes to make when I want the ultimate one-bowl dinner.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- milk – Any type of dairy milk can be used. I like to use whole milk for the best creamy texture and flavor.
- cottage cheese – You can use low-fat or whole-milk cottage cheese. I used whole milk.
- cornstarch – This is a thickener and can be skipped if you want a thinner sauce.
- salt and black pepper – Feel free to adjust these to suit your tastes.
- garlic cloves – Fresh garlic works best, however, you can also use two teaspoons of minced garlic from the jar. Just saute it for only 30 seconds so you don’t burn it.
- grated parmesan cheese – Freshly grated will give you the best flavor and melt. You can use the powdered stuff if needed though.
- Fresh basil – This is an optional garnish, and fresh parsley would also work.
- Olive oil – Or any other type of mild flavored oil, canola oil, vegetable oil or even avocado oil will work.
- Pasta – Choose your favorite shape. I used pappardelle noodles.
Instructions
This is a quick overview of the simple steps needed to make this recipe. You can find the full steps in the recipe card.
Saute the garlic in the olive oil in a skillet or saute pan until fragrant.
Add the milk, cottage cheese, cornstarch, salt, and pepper to a food processor. Plus on high until the sauce is smooth. Add the garlic and pulse to combine.
Add the sauce back to the saute pan, and warm over low heat for 2-3 minutes. Once the sauce starts to thicken remove from heat.
Cook the pasta according to package instructions in a large pot of water and drain. Then toss the cooked pasta into the sauce, and garnish with a sprinkle of parmesan cheese and fresh parsley.
Hint: Make sure that you allow the sauteed garlic to cool before you add it to the homemade alfredo sauce, as you don’t want your sauce to curdle.
Variations
- Butter – Don’t have oil on hand? Use melted unsalted butter instead of oil to saute the garlic. You will still get a great sauce.
- Chicken alfredo – Grill or saute a chicken breast, and cut it up to top your pasta for even more protein.
- Low carb – On a low-carb diet? Use almond milk, or heavy cream for the sauce and serve with your favorite pasta substitute. Hearts of Palm is my go-to pasta alternative.
If you love delicious pasta recipes like this, then you may want to give this Crockpot Garlic Parmesan Chicken Pasta recipe a try next time.
Storage
Storage – Store leftover cottage cheese alfredo in an airtight container in the fridge for 2-3 days.
Freezing – This alfredo sauce can also be frozen for up to 3 months. Simply thaw in the fridge overnight before using.
Reheating – To reheat, simply warm the alfredo sauce in a pot over low heat, stirring occasionally until heated through.
Wendy’s Test Kitchen Tips
- If your pasta sauce thickens more than you like, add some hot water or milk to thin it back out. I like to use leftover pasta water.
- Don’t have a food processor? You can use a high-speed blender instead.
- If you are using garlic powder there is no need to saute the garlic, so you can skip this step and just add the powder into the food processor with the remaining ingredients.
FAQs
Since you are going to blend this into a smooth sauce you can use small curd or large curd cottage cheese. Good Culture is my favorite brand.
Yes, fresh spinach wilted down in the sauce adds a nice pop of color to this tasty recipe.
If your sauce thickens in the fridge, you can add a splash of milk, heavy cream, or even water to help thin it back out and give it that velvety texture of fresh sauce.
Related
Looking for other tasty recipes like this? Try these:
Serve With Alfredo
There are so many great side dishes you can pair with this meal. I like to serve it with a big green salad, or some garlic bread. If you want to try your hand at homemade bread give this Bread Machine Cheese Bread recipe a try.
However, you could also end this meal with one of these sweet treats.
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Cottage Cheese Alfredo Sauce
Equipment
- large skillet
- food processor
- Wooden Spoon
- large pot – for pasta
Ingredients
- 1 cup milk
- ¾ cup cottage cheese
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon fresh black pepper
- 4 garlic cloves
- ½ cup grated parmesan cheese
- Fresh basil for garnish
- ½ tablespoon Olive oil
- 8 ounces pasta pappardelle shown
Instructions
- In a large saute pan, place about half tablespoon of olive oil and over low/medium heat add the sliced garlic and cook for about 30 seconds to a minute, watching carefully to prevent burning.
- Remove from heat and allow to cool slightly.
- In a food processor (or blender) place the milk, cottage cheese, cornstarch, salt and pepper and pulse on high to combine and puree the cottage cheese.
- Add in the cooled garlic and pulse to combine. Pour the sauce back into the saute pan, and stirring frequently cook for 2-3 minutes over low heat until the sauce begins to thicken.
- Remove from heat.
- Cook pasta according to the directions, drain and add to the saucepan, tossing to coat the pasta.
- Garnish with freshly grated parmesan and freshly chopped basil.