Cottage Cheese Alfredo Sauce (Printable)

Creamy sauce combining cottage cheese, Parmesan, and garlic for a lighter, savory pasta topping.

# What You'll Need:

→ 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 cheese

# How-To Steps:

01 - In a blender, combine cottage cheese and whole milk. Blend on high speed for 1 to 2 minutes until fully smooth and creamy.
02 - Heat butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30 to 60 seconds until fragrant, avoiding browning.
03 - Pour the blended cottage cheese mixture into the saucepan. Stir in grated Parmesan, black pepper, salt, and nutmeg if using.
04 - Cook gently, stirring constantly, until the sauce is warmed through and slightly thickened, about 2 to 3 minutes. Do not bring to a boil.
05 - Taste and adjust seasoning as needed before use.
06 - Toss immediately with hot cooked pasta, or serve as a sauce for vegetables or chicken.
07 - Finish with chopped parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • It sneaks 15 grams of protein into every bite while tasting completely indulgent.
  • You can pull together a restaurant-worthy dinner in the time it takes to boil pasta.
  • Once you taste how silky the blended cottage cheese becomes, you'll never go back to boxed Alfredo.
02 -
  • The blending step is non-negotiable—a food processor won't get it smooth enough, and your blender is the only tool that will transform cottage cheese into something that tastes like it never had a grainy moment in its life.
  • Low heat and constant stirring are what separate this from a broken, separated disaster; I learned this the hard way by getting impatient once, and once was enough.
03 -
  • Using full-fat cottage cheese instead of low-fat creates an even silkier sauce if you're not watching calories, and honestly, the difference is noticeable.
  • Letting your pasta water cool slightly before tossing means the sauce stays emulsified instead of separating—a small thing that changes everything.
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