Cottage Cheese Alfredo Sauce (Printable version)

Smooth, creamy sauce featuring blended cottage cheese and Parmesan perfect for pasta or veggies.

# 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

# Directions:

01 - Combine cottage cheese and whole milk in a blender. Blend on high speed for 1 to 2 minutes until smooth and creamy.
02 - Melt unsalted butter over medium heat in a medium saucepan. 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 optional nutmeg.
04 - Cook gently over medium heat, stirring constantly until warmed through and slightly thickened, about 2 to 3 minutes. Avoid boiling.
05 - Taste the sauce and adjust salt or pepper if necessary.
06 - Toss the sauce immediately with hot cooked pasta or use as an accompaniment for vegetables or chicken.
07 - Sprinkle chopped parsley and additional Parmesan over the finished dish if desired.

# Expert Advice:

01 -
  • You get that silky, restaurant-quality sauce without heavy cream or guilt.
  • The protein sneaks in so quietly you won't even notice you're eating something good for you.
  • It comes together in less time than boiling pasta, which means dinner happens fast.
02 -
  • The blender step is non-negotiable. Any visible curds will stay visible in the final sauce, and that breaks the magic.
  • Never let the sauce boil once the cottage cheese mixture is in the pan. High heat will make it grainy and separated.
  • Taste before you serve. Seasoning is deeply personal, and this sauce can handle whatever you throw at it.
03 -
  • If you accidentally made too much sauce, it keeps in the fridge for three days and reheats gently over low heat with a splash of milk to restore the texture.
  • For extra richness, swap the low-fat cottage cheese for full-fat, or stir in a splash of heavy cream or a squeeze of fresh lemon juice just before serving.
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