Cottage Cheese Alfredo

My cottage cheese Alfredo sauce recipe is creamy and cheesy and packs in 15 grams of protein. Ready in minutes, it's a great vegetarian dinner. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 108kcal

Author Arman Liew

Ingredients

1 cup cottage cheese * See notes
1 cup milk I used non-fat milk
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup parmesan cheese freshly grated
1 teaspoon Italian seasoning

Instructions

In a blender, combine the cottage cheese, half the parmesan cheese, and milk. Blend until smooth and creamy.
In a small saucepan, whisk together the cornstarch and a small amount of the blended cottage cheese mixture to create a slurry. Gradually add the remaining cottage cheese mixture to the saucepan, whisking constantly.
Place the saucepan over medium heat and cook for 4-5 minutes or until it thickens. Once thick, add the salt, pepper, and Italian seasoning.
Remove the saucepan from the heat and stir through the remaining parmesan cheese. Toss through 8-10 ounces of any pasta of choice.

Video

Notes

* While any cottage cheese will work, I prefer full-fat cottage cheese as it yields a richer and creamier flavor.

TO STORE: Leftover sauce can be stored in an airtight container in the refrigerator for up to five days.

TO FREEZE: Transfer leftover sauce to a freezer-safe container and freeze for up to three months. Let it thaw in the fridge overnight.

REHEATING: Reheat the sauce in a skillet over low heat, stirring often until warm.

Recipe variations

Add garlic. Traditional Alfredo sauce is surprisingly mild in flavor, but a little sautéed garlic never hurts.
Serve with protein. I’m a sucker for chicken Alfredo, but it works just as well with shrimp or salmon.
Make it spicy. Add a dash of red pepper flakes.
Garnish. Top the pasta with fresh parsley and a sprinkle of parmesan cheese.

Nutrition