Go Back
The Boat Shed Kitchen

Cottage Cheese Alfredo Pasta

This cottage cheese Alfredo pasta brings all the rich, garlicky comfort of a classic Alfredo—without the heavy cream! Blended cottage cheese and Parmesan make the sauce luxuriously smooth, while garlic and a touch of pepper round out the flavor. It's the perfect light but satisfying weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons olive oil or butter
  • 1 ½ cup cottage cheese
  • ¾ cup skim milk or half-half
  • ½ cup Parmesan cheese grated
  • 6 garlic cloves minced
  • 1 pinch black pepper to taste
  • 1 pinch salt to taste
  • 2 tablespoons cornstarch
  • 4 tablespoons water
  • 8 ounces cooked pasta spaghetti, fettuccine, or penne

Method
 

  1. Cook pasta according to package directions.
  2. Drain and set aside.
  3. In a blender, blend cottage cheese, milk, and Parmesan until smooth.
  4. In a saucepan, heat oil and sauté garlic for about 1 minute.
  5. Pour in the blended cheese sauce and bring to a gentle simmer.
  6. Whisk together cornstarch and water, then stir it into the sauce.
  7. Simmer until sauce thickens.
  8. 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.