Why I Keep Going Back to This Recipe
Alright, I’ll admit it—this Cottage Cheese Alfredo is born mostly from my own laziness, with a dash of ‘I should eat better’ guilt tossed in for good measure. The first time I tried it was after a long Wednesday when I’d run out of cream and, frankly, patience. My youngest just wanted “the white sauce pasta,” but I’ll be darned if I was going out to the shops again. That night, I chucked some cottage cheese in the blender on a whim, and… let’s just say now I sometimes pick cottage cheese *on purpose*. Funny how things work out.
Why You’ll Love This, Or At Least Not Hate It
I make this when I’m craving the whole creamy, comforting pasta thing—but don’t want to flop into a food coma afterwards. My family actually goes bonkers for it because it’s lighter but still tastes pretty rich (even our picky eater scoops it up, which is honestly a minor miracle—he thinks green is toxic, but white is safe). Also, it comes together so quick that I don’t get halfway through and think, ‘Oh no, what have I started?!’ Oh, and if you’ve got issues with gloppy sauces—me too—that’s why I like this. The blender really saves the day here.
Gathering Your Stuff: Ingredients with a Bit of Wiggle Room
- 2 generous cups cottage cheese – I use full-fat because creamy = good. But you can go low fat if you must. Grandma always said Breakstone’s, but I swear by the supermarket brand. Use what you’ve got!
- 1/2 cup grated Parmesan cheese – the real deal is nice, but honestly, I’ve used the green can in a pinch and no one rioted.
- 2-3 cloves garlic – grated, minced, or even whacked and tossed in. Sometimes I use garlic powder if I can’t be fussed.
- 1/3 cup milk (or splashy—maybe 1/2 cup if you want it looser). Skim works. So does oat milk, surprisingly.
- Salt & pepper – to taste, obviously. I go heavy on black pepper because why not.
- Pasta of choice – Fettuccine is classic, but I’ve used penne, rotini… heck, I even tried spaghetti squash one time (it was, uh, edible).
- Optional extras: Pinch of nutmeg (nice if you’re pretending to be fancy), chopped fresh parsley, some frozen peas… you get the idea.
How the Magic Happens (Directions, More or Less)
- Cook your pasta in a big pot of salted water. Keep an eye on it—nobody likes soggy noodles. Save a mugful of that pasta water. Trust me.
- While that’s bubbling away, blend the sauce: Dump your cottage cheese, parmesan, garlic, and milk into your blender or food processor. Blitz it all until smooth—sometimes I get lazy and it’s a little lumpy, and honestly, nobody cares (or notices). Season with salt and pepper. This is where I sneak a finger-swipe taste, pretending to check seasoning… which I rarely change.
- Heat up the sauce: Pour your cheesy concoction into a skillet over low heat. Now, don’t let it boil or it’ll get weirdly grainy—I once forgot and it went from velvety to lumpy like three seconds. Just warm it gently, stirring, until it loosens up and smells amazing. Add a splash of pasta water if it’s looking too thick, or if you just feel like a chef.
- Toss pasta and sauce: Drain your noodles (don’t rinse, ever, unless you like sadness) then dump them straight into the pan. Toss to coat—use tongs, they’re less fiddly. Add more pasta water as needed until it’s saucy enough for your liking. This is the moment where I usually realize I could eat half the pan standing over the stove.
- Top with more cheese, herbs, or a crack of pepper before serving. Or eat it straight out of the pan. Your call.
Notes: Stuff I’ve Learned the Weird Way
- If your cottage cheese is really watery, drain it a bit or your sauce might come out runny. Learned that the hard way.
- Parmesan on top is a must (well, for me)—the toasty flavor’s worth an extra dish to wash.
- This actually tastes better the next day—just rewarm gently, or the sauce might “seize” (which sounds dramatic, but means it just gets grainy).
Variations, Experiments, and My One Epic Fail
- I once stirred in cooked spinach and sun-dried tomatoes, and wow, that actually made me feel like I was eating something nutritious (jury’s out on whether my kids ate it or just hid it under the plate).
- Broccoli florets work, especially if you toss them with the pasta right at the end. Adds pop and color—ooh la la.
- Tried doubling the garlic once, and, well, let’s just say that lingers for days. Unless you’re warding off a vampire, stick to the recipe!
- On second thought, I wouldn’t try swapping all the parmesan for vegan cheese—my sauce turned into, like, sad melted play-doh last time. But you can read great info on vegan alternatives at The Iron You if you’re curious.
If You Don’t Have All the Fancy Gear: Equipment Chat
- Blender or food processor: Essential for that smoothness, but you can use a stick blender or even mash by hand if you’re after that, um, “rustic” look.
- Big pan/skillet for sauce and tossing—though one night I just used the empty pasta pot because who likes washing more stuff?
How It Keeps (Or Doesn’t, Really)
This keeps fine in the fridge for up to 2 days, sealed in a container. In reality, my family tends to annihilate it the night it’s made. I’d love to know how it tastes after two days, but the evidence has never survived that long. If you have leftovers, a splash of milk while reheating brings the sauce back.”
Serving… Because It’s the Fun Part!
I love serving this with a pile of garlic bread (because carbs on carbs is a lifestyle, right?). Sometimes, if I’m feeling “healthy”, I’ll throw in a green salad. My partner says it’s mandatory to crack a load of black pepper on top—tradition! Sometimes we eat it straight from the pan on a lazy couch night, all rules out the window. Oh, and if you want more good pasta ideas, try flipping through Budget Bytes—I get lost there for ages.
Things I’ve Screwed Up (Pro-Tips So You Don’t Have To)
- Don’t rush blending the sauce. I tried skipping that once and got lumps bigger than marbles. Not the vibe.
- Heating sauce too fast can make it separate. Low and slow, pal—my stove isn’t known for patience, but it matters here.
- If you oversalt, stir in a splash of cream or more cottage cheese; actually, this works better if you don’t panic first.
FAQ: Real Questions People (Okay, Mostly My Friends) Have Asked
- Can I freeze Cottage Cheese Alfredo? You can, but it gets a bit funky thawed—sort of splits. I wouldn’t bother, honestly.
- Will this taste like cottage cheese? Not really! The blending and parmesan work some kind of wizardry. Though my neighbor thought she could taste it. On second thought, maybe if you hate cottage cheese, try a tiny batch first.
- What pasta shape works best? Whatever grabs sauce well. I like fettuccine, but penne is pretty forgiving. If you try spaghetti squash, let me know if you make it tasty—mine was meh.
- Is there a blender you recommend? I use my old Ninja pretty much every week, but honestly, any half-decent one will do the trick. Affordable picks here: Serious Eats Blender Guide.
- Can I use ricotta instead? Sure! It’s richer, though, and changes the final taste. I find ricotta doesn’t need as much milk, so go easy.
Ingredients
- 1 1/2 cups cottage cheese (low-fat or whole)
- 1/2 cup grated Parmesan cheese
- 1/2 cup low-sodium vegetable broth or pasta water
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces fettuccine or pasta of choice
- 2 tablespoons chopped fresh parsley (optional)
Instructions
-
1Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
-
2In a blender or food processor, combine cottage cheese, Parmesan cheese, and vegetable broth (or reserved pasta water). Blend until smooth and creamy.
-
3In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
-
4Pour the blended cottage cheese mixture into the skillet. Stir and cook for 3-4 minutes, allowing the sauce to warm and thicken. Season with salt and black pepper.
-
5Add cooked pasta to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water.
-
6Serve immediately, topped with extra Parmesan and chopped parsley if desired.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
335cal
Protein:
18 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
41 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
