Want to change things up for spaghetti night? This Cottage Cheese Alfredo sauce is going to be your kitchen’s best-kept secret.
It has a creamy, delicious taste and a lot of protein, so you’ll feel full and a little proud about how healthy your dinner is. Say goodbye to the thick, calorie-dense sauces of the past. This one is light, delicious, and sure to make your mouth water.
This recipe for Cottage Cheese Alfredo is easy, good for you, and tastes great. This pasta sauce is lighter and full of protein when you use cottage cheese instead of heavy cream. It still has the creamy richness you’d expect from typical Alfredo sauce. At first, I wasn’t sure, but after one bite, I was hooked. A tiny alteration can make a significant difference in both taste and health.
Main Ingredients and Possible Replacements
Fettuccine is the traditional pasta for Alfredo sauce. If you want a low-carb, gluten-free option, you may use whole wheat, chickpea, protein pasta, or even hearts of palm or zucchini noodles instead of fettuccine.
Cottage cheese is the key ingredient that gives the sauce a creamy texture and adds protein. You can use 2%, 4%, or no fat at all, depending on what you want. If you want the same health advantages and texture, there is no good substitute.
Butter: Makes the homemade Alfredo sauce taste richer. If you want a healthier option, choose a light butter replacement.
Fresh garlic is ideal, but garlic powder may work in a pinch.
Asiago cheese might work in a pinch, but Parmesan cheese is hard to substitute.
Freshly cracked black pepper is best.
Milk: Any type of milk, dairy or non-dairy, works, but unsweetened almond milk is lighter.
Salt: to taste; it balances and brings out flavors.
- ◯ 10 oz fettuccine pasta or pasta of choice
- ◯ 1 cup cottage cheese I use nonfat, but 2% or 4% works too
- ◯ 1 tablespoon butter
- ◯ 3 garlic cloves minced
- ◯ 1/4 cup parmesan cheese grated
- ◯ 1/2 teaspoon ground black pepper
- ◯ 1/2 cup milk chilled (I use unsweetened almond milk)
- ◯ Salt to taste
- ◯ grated parmesan to garnish
- ◯ fresh parsley to garnish
Preparation
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Make the pasta: Follow the package directions to boil the fettuccine until it is al dente. Add a good amount of salt to the water for the pasta to make it taste better. Begin by cooking the fettuccine pasta until al dente, according to the package guidelines. Don’t forget to add salt!
10 oz fettuccine pasta -
Warm up the butter, cottage cheese, and garlic: Put the cottage cheese in a medium bowl and the butter and minced garlic in a small bowl. To assist the cottage cheese mix in later, microwave it gently for 30 to 45 seconds. Put the garlic and butter in a pan and heat them until the butter is completely melted and bubbling. You could also sauté the garlic in butter in a pan, but this would make fewer dishes.
Add the cottage cheese to a medium bowl, then the minced garlic and butter to a separate small bowl. Gently microwave both dishes for around 30-45 seconds. Add 30 more seconds to the garlic and butter heating time. The butter should be thoroughly melted and bubbling. You might also sauté the garlic in a skillet with butter.
1 cup cottage cheese, 1 tablespoon butter, 3 garlic cloves -
For a smooth texture, put the warm cottage cheese, garlic, butter, grated parmesan cheese, milk, and a dash of ground black pepper in a blender or food processor. Mix for 1 to 2 minutes, or until the mixture is entirely smooth.
Put the cottage cheese, garlic, butter, grated parmesan, milk, and powdered black pepper in a blender and blend for 1 to 2 minutes, or until the mixture is completely smooth.
1 cup cottage cheese, 1 tablespoon butter, 3 garlic cloves, 1/4 cup parmesan cheese, 1/2 teaspoon crushed black pepper, 1/2 cup milk
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Taste your Alfredo sauce and add more salt if you need to.
Taste the Cottage Cheese Alfredo sauce and add salt if needed.
Salt to taste -
Add to the pasta: After cooking the pasta, drain it and let it cool a little. Then put it back in the pot. Pour the creamy Alfredo sauce over the pasta and mix it thoroughly so that all of the strands are covered. If it’s too thick, add a little more milk.
When the pasta is cooked, drain it and allow it to sit for 5 minutes to cool a little.
Pour the Alfredo sauce over the spaghetti and mix thoroughly. -
More steps: Taste the food one more time and change the seasoning if you think it needs it. Then, for a splash of color and freshness, top with some grated parmesan and some fresh parsley.
Taste and adjust the seasoning.
Salt to taste
Garnish with more grated parmesan and fresh parsley, and enjoy! - Serve right away: Enjoy your creamy, healthier Cottage Cheese Alfredo pasta while it’s still warm.
Tips & Additional Suggestions
- Blend well: For the best texture, make sure the cottage cheese is completely smooth.
- Change the consistency: If the sauce is too thick, add a little more milk until it reaches the right consistency. Don’t add boiling pasta water because it can make the sauce separate. If it’s too thin, either cook it gradually to decrease and thicken it, or add additional grated Parmesan cheese.
- For sauce, use low heat: To keep the sauce from separating, warm it up slowly on low heat. If it separates, let it wait for a minute and then whisk it. It should become creamy again.
- Storage: Keep any extra sauce in the fridge in a container that won’t let air in for up to three days. Reheat slowly with a little milk.
- Add protein: To make the meal more filling, add cooked chicken breast, shrimp, bacon, or even tofu.
- Spice it up: To make it more interesting, add some red pepper flakes to the fettuccine Alfredo.
- Boost nutrition and taste: Stir in sautéed mushrooms, spinach, broccoli, roasted red peppers, sun-dried tomatoes, or sliced cherry tomatoes.
- Extra Cheesy: For more creaminess, try adding a little cream cheese or ricotta. A little bit of mozzarella can make things sticky.
- Herbs: Fresh thyme or basil can give the classic Alfredo flavor a new touch.
- Cool & Airtight: Allow the pasta to reach room temperature, then move it into an airtight container.
- Refrigerate: It should keep well for up to 3 days.
- Reheat gently: When ready to enjoy again, reheat the pasta gently on the stove over medium-low heat, adding a splash of milk to bring back the creamy texture. Stir regularly to prevent sticking and for even cooking.
Serving Suggestions
- Brussels sprouts and carrots cooked in an air fryer.
- Salad: Pickled Beet Salad, Healthy Coleslaw, or Sauerkraut.
- Bread: Garlic bread or a crusty baguette is great for sauce mopping, so you get every last bit of that creamy bliss.
- Protein: If you haven’t included protein directly into the spaghetti, pairing it with air fryer chicken, sautéed shrimp, or baked salmon creates a more satisfying dish. Sliced sautéed mushrooms are also wonderful with this dish.