Cottage Cheese Alfredo Sauce (Print View)

A creamy blend of cottage cheese and Parmesan with garlic, ideal for a lighter Alfredo sauce.

# Ingredient List:

→ Dairy

01 - 1 cup low-fat cottage cheese
02 - 1/2 cup whole milk
03 - 1/4 cup grated Parmesan cheese

→ Flavorings & Seasonings

04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt, or to taste
08 - Pinch of freshly grated nutmeg (optional)

→ Garnish (optional)

09 - Chopped fresh parsley
10 - Additional grated Parmesan

# Directions:

01 - Combine cottage cheese and milk in a blender; blend on high speed for 1 to 2 minutes until smooth and creamy.
02 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30 to 60 seconds until fragrant without browning.
03 - Pour blended cottage cheese mixture into the saucepan. Stir in Parmesan, black pepper, salt, and nutmeg if using.
04 - Cook gently, stirring constantly, for 2 to 3 minutes until warmed through and slightly thickened. Avoid boiling.
05 - Taste sauce and modify seasoning as needed.
06 - Toss immediately with hot cooked pasta or use as a sauce for vegetables or chicken.
07 - Top with chopped parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • You get all the creamy satisfaction of Alfredo with way less guilt and way more protein
  • It comes together in literally fifteen minutes which means weeknight pasta feels special again
02 -
  • Do not let this come to a boil or it might separate and nobody has time for that heartbreak
  • The sauce keeps thickening in the pan so take it off when it looks slightly thinner than you want
03 -
  • Use full-fat cottage cheese if you want maximum creaminess and do not care about the calories
  • A squeeze of lemon juice right at the end cuts through the richness in the best way
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