Pasta Alfredo Cottage Cheese (Print)

A creamy, light pasta dish using cottage cheese and Parmesan for a smooth, satisfying sauce.

# What you'll need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Alfredo Sauce

02 - 1 cup low-fat cottage cheese
03 - 1/2 cup whole or 2% milk
04 - 1/2 cup grated Parmesan cheese
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt
09 - Pinch of freshly grated nutmeg (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan cheese, to serve

# Directions:

01 - Boil fettuccine or linguine in a large pot of salted water until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - Blend cottage cheese, milk, and grated Parmesan until smooth and creamy using a blender or food processor.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
04 - Pour the blended cottage cheese mixture into the skillet. Season with salt, pepper, and optional nutmeg. Stir and gently warm for 2 to 3 minutes, avoiding boiling.
05 - Add the drained pasta to the skillet and toss thoroughly to coat with sauce. Adjust sauce consistency by gradually adding reserved pasta water as needed.
06 - Plate immediately, garnishing with chopped parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It tastes rich and indulgent while keeping you feeling light, which honestly feels like cheating in the best way.
  • From start to finish it takes 25 minutes, perfect for those nights when you're hungry but don't want to spend hours cooking.
  • The cottage cheese trick is so good that even people who swear they don't like cottage cheese end up asking for the recipe.
02 -
  • Don't skip the blending step—cottage cheese only becomes creamy and sauce-like when it's completely blended smooth, and trying to whisk it by hand will leave you frustrated.
  • Pasta water is your friend; that starch is what helps the sauce cling to the noodles, so always reserve some before draining.
03 -
  • Fresh grated Parmesan makes a visible difference in flavor and texture compared to pre-shredded, and it's worth keeping a wedge on hand.
  • If you make this ahead, store it in the fridge and warm it gently in a skillet with a splash of milk to loosen it back to the right consistency.
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