Cottage Cheese Alfredo Sauce (Printable Version)

A rich, creamy Alfredo blend using cottage cheese with garlic, Parmesan, and butter for a lighter sauce option.

# What You 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 cheese

# How To Make It:

01 - Combine cottage cheese and whole milk in a blender. Blend on high speed for 1 to 2 minutes until smooth and creamy.
02 - In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté for 30 to 60 seconds until fragrant, without browning.
03 - Pour the blended cottage cheese mixture into the saucepan. Stir in grated Parmesan, black pepper, salt, and nutmeg if using.
04 - Cook gently, stirring constantly, until warmed through and slightly thickened, about 2 to 3 minutes. Avoid boiling.
05 - Taste and adjust seasoning as needed.
06 - Toss immediately with hot cooked pasta, or use as a sauce for vegetables or chicken.
07 - Top with chopped fresh parsley and additional grated Parmesan if desired.

# Expert Tips:

01 -
  • It tastes indulgent and rich but won't leave you feeling stuffed or guilty.
  • Comes together in fifteen minutes, which means weeknight dinner without stress.
  • Packed with protein, so it actually keeps you satisfied, not just full.
02 -
  • Do not let this sauce boil or simmer hard—high heat will break it and make it grainy, which defeats the whole purpose of blending the cottage cheese.
  • The blending step is non-negotiable; a food processor won't give you the same silky result, so use a blender if you have one.
03 -
  • If your sauce seems too thick after a few minutes, whisk in a splash of pasta water or warm milk to loosen it back up.
  • Make this sauce right before you need it—it doesn't reheat as smoothly as you might hope, so fresh is best.
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