Go Back
cottage cheese alfredo

High Protein Cottage Cheese Alfredo

This High Protein Cottage Cheese Alfredo is rich, creamy, and packed with protein thanks to blended cottage cheese. An easy 25-minute vegetarian pasta dinner that's lighter than traditional Alfredo without sacrificing flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 8 oz 225 g pasta (fettuccine, penne, or rigatoni)
  • 1½ cups cottage cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ cup milk
  • 2 tablespoons butter
  • 3 cloves garlic
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ½ cup reserved pasta water as needed
For Garnish
  • Fresh parsley chopped
  • Extra grated Parmesan
  • Red pepper flakes optional

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
  2. Add the cottage cheese, Parmesan, milk, garlic, Italian seasoning, salt, and black pepper to a blender. Blend until completely smooth.
  3. Melt the butter in a large skillet over medium-low heat.
  4. Pour the blended sauce into the skillet and cook for 2-3 minutes, stirring frequently. Do not let it boil.
  5. Add the cooked pasta and toss until evenly coated.
  6. Add a splash of the reserved pasta water until the sauce reaches your desired consistency.
  7. Garnish with parsley, extra Parmesan, and red pepper flakes before serving.

Notes

  • Blend the cottage cheese thoroughly for the smoothest sauce.
  • Freshly grated Parmesan melts much better than pre-shredded cheese.
  • Reserve pasta water to adjust the consistency of the sauce.
  • Avoid boiling the sauce to keep it silky and creamy.
  • Best served immediately.