This cottage cheese Alfredo is so creamy and packed with 15g of protein per serving all thanks to the blended cottage cheese Alfredo sauce!
Cottage cheese is a high-protein, miracle cheese that we just can’t get enough of. You won’t believe how easy it is to blend up the Alfredo sauce with just a few ingredients of cottage cheese, sauteed garlic and onion, and a splash of heavy cream.
Obsessed with cottage cheese recipes? These cottage cheese pancakes, protein mac and cheese, cookies and cream cottage cheese bark, and cottage cheese ice cream are tasty recipes that are high in protein.
What makes this cottage cheese Alfredo different from classic Alfredo sauce?
Classic Alfredo sauce is made with heavy whipping cream, butter, and parmesan cheese. While this recipe does call for a little heavy cream, the basis of it is blended cottage cheese and sautéed garlic and onion.. This is a lower-calorie and fat alternative with a very similar flavor profile!
Make sure to have a high-speed blender before starting!
- High-speed blender: a Vitamix or the Beast are our two favorite blenders. Just be sure you have a high-powered blender that will easily cream the ingredients together.
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
When making the cottage cheese Alfredo sauce, be sure you blend the ingredients long enough (at least 30 seconds on high) to ensure all the ingredients are homogenous. You want to ensure that the sauce is nice and creamy, with no lumps. This is important so that when the sauce is warmed up it doesn’t not separate.
We kept this dish basic with just pasta and sauce. If you’d like to add vegetables, steamed broccoli is a great addition. Spice things up with red pepper flakes, too!
If you are storing leftovers where the pasta and the sauce are already mixed together, let the pasta cool completely and store it in an air-tight container for up to 5 days.
Since this cottage cheese Alfredo is a creamy and substantial pasta dish, we recommend serving it alongside a crunchy salad or adding protein to the top.
If you want to add an animal protein to this pasta add this delicious crunchy pan-fried chicken or sauteed shrimp.
This apple burrata salad, chicken Caesar salad, or an easy cucumber salad are great salad options!
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Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes.
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While the pasta is cooking, heat the olive oil over medium/high heat. When the olive oil is fragrant, add the onion and season with ¼ teaspoon of salt. Saute for 4-5 minutes. Add the garlic and saute for an additional 1 minute. Remove from heat and set aside to cool.
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Set aside ½ cup of pasta water before straining the pasta. Rinse with water and set aside.
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Add the cottage cheese, remaining salt, and the onions and garlic to a high-speed blender. Blend on high for about 30 seconds until smooth. Add 3 tablespoons of pasta water to the blender and blend on high for an additional 30 seconds to 1 minute. The mixture should be bubbly and almost frothy, but should have no lumps and be creamy.
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Transfer the pasta back into the pot and pour the Alfredo sauce over the pasta and toss. Heat over low heat until it reaches the desired temperature.
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Top with fresh parsley, grated parmesan, salt, and cracked pepper.
- It is important that the cottage cheese mixture is blended for 2 minutes. It incorporates all ingredients that prevent the sauce from curdling later.
- To avoid curdling, do not heat the pasta over high heat.
- This recipe used to include 2 tablespoons of heavy cream, but we’ve made it so many times without it, and it just doesn’t need it!
- The nutrition information uses Carbe Diem pasta.
Calories: 244 kcal, Carbohydrates: 44 g, Protein: 15 g, Fat: 10 g, Fiber: 24 g, Sugar: 3 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
