There’s something deeply comforting about a warm bowl of creamy pasta after a long day.
This Cottage Cheese Alfredo Pasta quickly became my go-to when I wanted something rich, satisfying, but still a little lighter than the traditional version.
The sauce is velvety smooth, subtly cheesy, and pairs beautifully with spaghetti, penne, or fettuccine.
And the best part? It’s made with cottage cheese, so it’s higher in protein and lighter on the guilt!
Why You’ll Love This Recipe
This creamy pasta feels like indulgence, but it’s secretly healthy.
It uses cottage cheese as the base, giving it a luscious texture without heavy cream.
I love that it comes together quickly with pantry staples and feels restaurant-worthy.
Even picky eaters are surprised by how delicious this sauce is!
It’s my go-to for comfort food that doesn’t leave me feeling sluggish.
What You’ll Need (Ingredient Highlights)
Cottage Cheese – The star ingredient that brings creaminess and protein. Full-fat or low-fat both work great.
Skim Milk or Half & Half – Adjust based on your preference for richness.
Parmesan Cheese – Adds a salty, umami depth that balances the tanginess of cottage cheese.
Garlic – Use fresh cloves for the best flavor.
Olive Oil or Butter – To sauté the garlic and deepen the taste of the sauce.
Cornstarch & Water – Helps thicken the sauce just right without clumps.
Pasta – Choose any kind you love—this sauce is super versatile.
Pro Tips Before You Start
If your cottage cheese is a bit chunky, that’s fine—it will smooth out in the blender.
Don’t skip the cornstarch step! It helps turn your sauce from runny to luscious.
Use freshly grated Parmesan if you can—it melts better and tastes fresher.
How to Make Cottage Cheese Alfredo Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook your pasta according to the package instructions until al dente. Drain and set aside.
Step 2: Blend the Sauce
In a high-speed blender or food processor, combine cottage cheese, skim milk, and grated Parmesan.
Blend until the mixture is completely smooth and creamy.
Step 3: Sauté the Garlic
In a medium saucepan, heat olive oil over medium heat. A
dd minced garlic and sauté for 30 seconds to 1 minute, until fragrant.
Step 4: Simmer the Sauce
Pour the blended sauce into the saucepan with the garlic.
Bring to a gentle simmer — it may look thin at first, but that’s expected. Reduce the heat to low.
Step 5: Thicken the Sauce
In a small bowl, whisk together cornstarch and water until smooth.
Slowly stir the cornstarch slurry into the warm sauce.
Continue to cook until the sauce thickens to your desired consistency.
Step 6: Combine with Pasta
Add the cooked pasta to the sauce and toss to coat evenly.
Let everything cook together for another 2–3 minutes so the pasta absorbs the flavor.
Step 7: Serve and Garnish
Serve warm with freshly chopped parsley, more grated Parmesan, or a crack of black pepper if you like.
What to Serve It With
This pasta pairs well with:
A fresh arugula salad with lemon vinaigrette
Roasted veggies like broccoli or asparagus
Garlic bread or crusty sourdough
Variations / Substitutions
Add protein: Stir in cooked chicken, shrimp, or chickpeas.
Make it spicy: Add red pepper flakes or a touch of cayenne.
Try different cheeses: Mix in a bit of mozzarella or Gruyère for a fun twist.
Gluten-free: Use your favorite gluten-free pasta.
Storage & Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
The sauce will thicken as it cools, so when reheating, add a splash of water or milk to loosen it up.
This pasta can also be frozen for up to one month.
Thaw overnight in the fridge before reheating.
FAQs
Can I use Greek yogurt instead of cottage cheese?
You can try, but the flavor and texture will be tangier and less creamy.
What’s the best pasta for this Alfredo?
Fettuccine is classic, but penne, rotini, or spaghetti work well too.
Can I use pre-grated Parmesan?
Yes, but freshly grated Parmesan melts smoother and tastes fresher.
Is this Alfredo sauce low-carb?
The sauce itself is fairly low-carb; just use low-carb pasta or zoodles.
Does the sauce taste like cottage cheese?
Not at all! Blending it masks the texture and the garlic-Parmesan combo gives it a classic Alfredo taste.
Can I make it dairy-free?
You’d need to sub every dairy element—cottage cheese, milk, Parmesan—so results may vary.
Can I make the sauce ahead of time?
Yes! Store it in the fridge for up to 3 days and reheat gently with some water or milk.
Final Thoughts
This Cottage Cheese Alfredo Pasta truly brings together ease, comfort, and a little nutrition boost.
It’s one of those meals I can whip up on autopilot and still feel like I’m treating myself.
The creamy, garlicky sauce wraps around every noodle, and no one ever guesses it’s made with cottage cheese. Try it once—and I promise it’ll become a new favorite.
Cottage Cheese Alfredo Pasta
Ingredients
Method
- Cook pasta according to package directions.
- Drain and set aside.
- In a blender, blend cottage cheese, milk, and Parmesan until smooth.
- In a saucepan, heat oil and sauté garlic for about 1 minute.
- Pour in the blended cheese sauce and bring to a gentle simmer.
- Whisk together cornstarch and water, then stir it into the sauce.
- Simmer until sauce thickens.
- See full steps with tips & photos → https://theboatshedcafe.com/cottage-cheese-alfredo-pasta/
Notes
- For extra creaminess, use half-and-half instead of skim milk.
- Blending the cottage cheese ensures the sauce is velvety and lump-free.
- Add sautéed mushrooms or steamed broccoli for more texture and flavor.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.