Save Pin
This luscious cottage cheese alfredo whips up super fast and hits the spot with every bite. It’s your best bet when you want something creamy and rich but don’t want to feel stuffed after. It’s loaded with protein and ready before you know it, giving you all the comfort of classic alfredo but without the heavy feeling.
One night I tossed this together after work and couldn’t believe how the cottage cheese melted right in. Now it’s my default option when I want something rich but no hassle at all.
Dreamy Ingredients
- Black pepper: Grab your pepper mill and crack some over at the end for a nice bite
- Salt: Brings out all the cheesy flavors Taste as you go to get it just right
- Oregano: Adds a punch of savory herb-y depth Double check your jar for color and freshness
- Basil: Has that Italian vibe Rub between your hands first so the flavor pops
- Garlic powder: Delivers a big garlicky aroma Pick a fine powder so it blends smooth
- Cornstarch: Thickens things up and gives the sauce that shiny touch If it clumps, sift a little
- Parmesan cheese: Freshly shredded works best for both creamy texture and sharp flavor Skip bagged parmesan if you can
- Whole milk: Gives your sauce richness and thins it out a bit Always check your milk is fresh first
- Cottage cheese: Go for the full fat kind for serious creaminess Small curd blends smoother If you want lighter, low fat works too
- Pasta: Any shape you love Use something short if you want big sauce coverage on every bite
Simple Step Guide
- Serve It Up:
- Ladle into cozy bowls Sprinkle on a little extra parmesan and a pinch of parsley, plus a grind of pepper to brighten it up. Eat while it’s hot and silky
- Toss Pasta with Sauce:
- Mix your cooked pasta right into the warmed sauce. Give everything a good toss so every piece gets coated. Taste, then adjust pepper and salt until it’s just right
- Warm Up the Sauce:
- Pour your blended mix into a big skillet or pot. Warm on low, stirring a lot for about five minutes until thick and a little glossy. Take it slow so your dairy doesn’t scorch
- Blend Everything Together:
- Pop cottage cheese, whole milk, parmesan, cornstarch, garlic powder, oregano, and basil in a blender. Blend at least a minute so it’s really smooth. Pause to scrape the sides if you need to
- Boil Up Pasta:
- Fill up a large pot, salt the water, and bring it to a boil. Cook pasta to how you like it and drain. Leave it undisturbed—no rinsing
Save Pin
I just love how cottage cheese transforms into this velvety sauce. You’d never pick out that it’s the main ingredient. My kid was floored when I told him and now he asks for it all the time
Leftover Tips
Pop any extras into a sealed container and keep them in the fridge for up to three days. The sauce gets thicker after chilling, so just pour in a splash of milk when heating up. Warm slowly on the stove or use the microwave if you’re in a hurry
Swaps and Adds
No whole milk? Two percent is fine and keeps things lighter. Want deeper flavor? Throw in a handful of chopped spinach or some sun dried tomatoes. You can even use non dairy milk—just make sure it’s plain and not sweet. For an upgrade, treat yourself to Parmigiano Reggiano from the cheese counter
How to Serve
This dish goes great with crisp salad greens and a slice of garlic bread on the side. Top it off with grilled chicken, roast veggies, or toss in some sauteed mushrooms for a full meal. Lemon zest at the end makes it taste fresh and bright
Save Pin
Common Recipe Questions
- → Is low-fat cottage cheese okay?
Totally! You can go low-fat if you want, but whole milk cottage cheese makes it a bit creamier.
- → Which pasta shapes go well with this?
Penne, linguine, or fettuccine are great picks, but honestly, any pasta you like works awesome with this sauce.
- → How do I make this gluten-free?
Just switch out regular noodles for a gluten-free pasta, and you’re set.
- → Is it good with chicken or veggies?
For sure—go ahead and add spinach, peas, cooked chicken, or even some shrimp to mix things up.
- → Tips for super smooth sauce?
Make sure you blend everything until it’s totally smooth before turning up the heat on the stove.