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Easy Cottage Cheese Alfredo Recipe

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4.2 from 7 reviews

This easy Cottage Cheese Alfredo recipe offers a creamy, protein-packed alternative to traditional Alfredo sauce, made with simple ingredients and ready in just 22 minutes. Perfectly silky and flavorful, it coats linguine beautifully for a comforting, quick pasta dinner.

Ingredients

Sauce Ingredients

  • 2 cups cottage cheese (4% fat)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup half and half
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Pasta

  • 1 pound linguine
  • 1/2 cup reserved pasta water

Garnish

  • 2 tablespoons chopped fresh parsley
  • Extra grated Parmesan for serving

Instructions

  1. Boil the pasta: Fill a large pot with water and season it generously with salt. Bring to a rolling boil, then add the linguine and cook according to package directions until just past al dente to best hold the sauce. Stir occasionally to prevent sticking.
  2. Blend the Alfredo sauce: While the pasta cooks, combine cottage cheese, grated Parmesan, half and half, garlic powder, onion powder, salt, and black pepper in a blender. Blend on high until completely smooth and creamy, about 30–60 seconds. Continue blending if small curds remain.
  3. Warm the sauce: Pour the blended sauce into a large skillet over medium heat. Stir gently and heat slowly until fully warmed and Parmesan is melted, but do not let it boil. If the sauce thickens too much, loosen it with a splash of pasta water or additional half and half.
  4. Combine pasta and sauce: Drain the cooked linguine, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the warm sauce and toss thoroughly with tongs to coat. Adjust consistency by adding reserved pasta water gradually until desired creaminess is reached.
  5. Serve: Taste and adjust seasonings as needed. Garnish with chopped fresh parsley and extra grated Parmesan. Serve immediately to enjoy the sauce while silky and hot, as it will thicken upon cooling.

Notes

  • Use 4% fat cottage cheese for a creamier sauce; lower-fat versions may yield a less rich texture.
  • Reserving pasta water is key to adjusting sauce consistency and helping it cling to noodles.
  • Do not let the sauce boil to prevent curdling or breaking.
  • For a dairy-free version, substitute half and half and Parmesan with suitable plant-based alternatives, though the texture and flavor will vary.
  • Sprinkle extra Parmesan on top for added richness and garnish with fresh parsley for color and freshness.

Find it online: https://lauracooks.com/easy-cottage-cheese-alfredo-recipe/