Cottage Cheese Alfredo

My cottage cheese Alfredo sauce recipe is creamy and cheesy and packs in 30 grams of protein. Ready in minutes, there’s NO heavy cream or butter! 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.

Nutrition