cottage cheese alfredo

The best creamy healthy sauce recipe is here with this Cottage Cheese Alfredo! High protein, easy to make, and made with simple ingredients!

Cottage Cheese Alfredo

½ Cups Cottage Cheese (The fatter it is, the creamier it'll be)

½ Cup Milk (Look for high protein)

½ Teaspoons Italian Seasoning

½ Cup Parmesan Cheese (Grated (Fresh Preferred))

½ Teaspoon Black Pepper

Salt

½ Tablespoons Butter

Tablespoon Minced Garlic

Teaspoon Corn Starch

Ounces Pasta (Your Choice)

Ounces Protein (*Optional Cooked (I like Rotisserie))

Add all of your ingredients aside from your Butter, Garlic, Corn Starch, Pasta, and Protein into either a blender or food processor

Blend or process everything together until smooth

Turn a burner on low heat and add your Butter into a stovetop pan

Once it melts add in your Garlic and let that cook for a couple minutes

Add in your mix and Corn Starch

Keep everything moving as it heats up so that it heats up evenly (LOW and SLOW is key!)

Make your Pasta however your box says to (if you&#39;re making it with pasta)

Mix in your cooked Pasta and optional cooked Protein

https://mediavine-res.cloudinary.com/video/upload/t_original/v1708522258/npkpokomkzfffzfe0s2m.mp4

This Cottage Cheese Alfredo Sauce is so easy to make in just 5 minutes in your blender! It&#039;s packed with protein and is the perfect creamy, cheesy sauce to compliment any pasta. No heavy cream or butter needed!

High Protein Cottage Cheese Alfredo Sauce Recipe

cottage cheese (I

milk (I used Fairlife milk

garlic

parmesan cheese

arrowroot powder

Italian seasoning

tsp salt

tsp pepper

oz gluten free pasta (I used Jovial Foods Tagliatelle)

Cook pasta according to package directions. Drain and set aside. Meanwhile, combine all sauce ingredients in a high speed blender.

Blend on high for 30-60 seconds until smooth and creamy.

Pour the sauce into a large skillet.

Add the cooked pasta. Turn on the heat (after adding the pasta) and set it to medium low. Toss the pasta with the sauce for 2-3 minutes. It will thicken as you toss it. Enjoy topped with fresh parsley!

Thoughts on how this would work for bechamel sauce for lasagna?

Our family has been loving this one too! I leave out the arrowroot and it thickens enough for us. We have also added chicken. Serve with a huge salad and it makes an easy, nutritious meal!

I will not be buying Alfredo Sauce ever again.  This was so delicious and creamy and high in protein. We added chicken and it was a hit!  Thank you for helping me step out of my cooking comfort zone!

I subbed tapioca for arrowroot because that is what I had on hand and added a bit more salt, as suggested, to taste. It is delicious!  My 5 year old and 1 year old are crushing it!  

This is by far our favorite Alfredo sauce recipe!!! Not overly heavy and full of flavor! We have made it a handfull of times since originally posted on instagram. So glad its on the blog now. Highly recommend making with some shrimp and broccoli

Easy and delish! A family fav that will be added to the rotation! 

This Cottage Cheese Alfredo sauce is about to become your kitchen&#039;s secret weapon. It&#039;s creamy, it&#039;s dreamy, and has a protein-packed twist that&#039;ll leave you feeling both satisfied and a bit smug about how cleverly healthy your dinner is. Say goodbye to the heavy, calorie-laden sauces of the past—this version is light, luscious, and absolutely lip-smacking.

Cottage Cheese Fettuccine Alfredo

fettuccine pasta (or pasta of choice)

butter

parmesan cheese (grated)

black pepper

milk (chilled (I use unsweetened almond milk))

(to garnish)

parsley (to garnish)

Begin by cooking the fettuccine pasta to al dente, according to the package directions. Don’t forget to add salt!

Add the cottage cheese to a medium bowl, and the minced garlic and butter to a separate small bowl. Gently microwave both bowls for about 30-45 seconds. Heat the garlic and butter an extra 30 seconds, until the butter is fully melted and bubbly. You can alternatively sauté the garlic in butter in a pan.

Add the cottage cheese, garlic and butter, grated parmesan, milk, and ground black pepper to a blender and blend for 1-2 minutes until perfectly smooth.

Taste the Cottage Cheese Alfredo sauce and add salt if needed.

When the pasta is cooked, drain it and allow it to sit for 5 minutes to cool a little.

Pour the Alfredo sauce over the pasta and mix well.

Taste and adjust the seasoning.

Garnish with extra grated parmesan and fresh parsley, and enjoy!

This tastes like the real deal!! I’ve never eaten Alfredo sauce because of the calories so I wanted to try this!!  I had leftover baked boneless skinless chicken breasts that I chopped up and added some real bacon bits, steamed chopped broccoli and green onions. It was delicious!

This was good for an Alfredo substitute.   Definitely not as flavorful and delicious as real Alfredo, but my kids ate it without complaint.

This was delicious! Thank you for the recipe. Added some slightly cooked asparagus and sautéed mushrooms. Love it! Thanks, Bethany!

I'm so glad you enjoyed it, Hannah! I need your rosemary chicken recipe - that sounds like a winning combo =]

Thanks for the kind comment!
Bethany

This is going to be my new go to Alfredo! It tastes JUST like Alfredo but has a higher protein content. Cottage cheese is my new best friend! So happy I came across this recipe.

I added rosemary chicken to it which complimented all of flavors that were already in the recipe very well.

EXCELLENT! It was super easy to make &amp; the flavor rivals the best (high calorie) Alfredo sauce! I added blackened cut up chicken breasts &amp; sautéed onions. Served with a salad. It was very filling. This will be in my rotation for sure! Thank you!

Thank you for the kind comment! It has made my day =]

Thank you for this wonderful recipe!  And thank you for listing the ingredients with each step.
Very considerate!
Keep up the great work!!

So glad you enjoyed it! I love adding shrimp to this recipe too =]

Wonderful! Thank you for the kind comment, Michele!

I swapped out regular pasta for protein pasta to increase the protein and added some shrimp. Yum yum! Thank you

This recipe was amazing ! It is delicious and definitely a keeper. Never would have thought cottage cheese in replace of heavy cream would taste so good. My teenage son Even liked it .  I felt no guilt eating it with my protein pasta and grilled shrimp.

The Alfredo sauce for this cottage cheese Alfredo is made with cottage cheese, a little bit of heavy cream, and sauted vegetables.  All ou have to do is blend all of the ingredients together into athick and creamt sauce before tossing it with pasta.

fettucini pasta (we used Carbe Diem)

olive oil

½ large white onion (minced)

sea salt (separated)

garlic (minced)

cottage cheese (2% or whole milk)

starchy pasta water

parsley

Salt and pepper

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes.

While the pasta is cooking, heat the olive oil over medium/high heat. When the olive oil is fragrant, add the onion and season with ¼ teaspoon of salt. Saute for 4-5 minutes. Add the garlic and saute for an additional 1 minute. Remove from heat and set aside to cool.

Set aside ½ cup of pasta water before straining the pasta. Rinse with water and set aside.

Add the cottage cheese, remaining salt, and the onions and garlic to a high-speed blender. Blend on high for about 30 seconds until smooth. Add 3 tablespoons of pasta water to the blender and blend on high for an additional 30 seconds to 1 minute. The mixture should be bubbly and almost frothy, but should have no lumps and be creamy.

Transfer the pasta back into the pot and pour the Alfredo sauce over the pasta and toss. Heat over low heat until it reaches the desired temperature.

Top with fresh parsley, grated parmesan, salt, and cracked pepper.

Delicious! Served with rotisserie chicken and sautéed mushrooms.

Delicious, and with konjac noodles, it's keto!  I like it with some shrimp (or cubed chicken) and broccoli florets (or green peas ... but peas would not be keto).

How important is the starchy water from the noodles? I ask because I wanted to make this using spaghetti squash instead of noodles. Could I substitute with just hot water? or maybe hot water and cornstarch?

I substituted grana padano for parmesan, and the result was still incredibly tasty! Probably one of the best alfredo recipes!

Make this recipe, now! I love alfredo but hate how oily and heavy it can be. This was neither of those things! I followed the recipe exactly and had some broccoli and rotisserie chicken with it. This was seriously so delicious and pretty easy too. I cannot wait to make this again!  Thank you!

My favorite alfredo recipe yet! Added some chicken and broccoli.

Thank you, Linley, for sharing this delightful recipe. I made something similar but without the blender. It was delicious, but the texture was not very satisfying. :) I also added cherry tomatoes for a bit of color. Your recipe looks fantastic. I can't wait to try it.

https://content.jwplatform.com/videos/TeDLLgxV.mp4

This cottage cheese Alfredo has 15g of protein and is made with blended cottage cheese.

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High Protein Cottage Cheese Alfredo...

Cottage Cheese Fettuccine Alfredo

Cottage Cheese Alfredo

Top 4 cottage cheese alfredo recipes from across the web

The most viewed cottage cheese alfredo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cottage Cheese Alfredo

High Protein Cottage Cheese Alfredo...

Cottage Cheese Fettuccine Alfredo

Cottage Cheese Alfredo

The most viewed cottage cheese alfredo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine