Description
A creamy, high‑protein Alfredo made with cottage cheese instead of heavy cream—easy, comforting, and ready in just 25 minutes.
Ingredients
1 cup milk (any type)
1/2 cup cottage cheese (full‑fat or 2%)
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon black pepper (freshly cracked)
1/4 teaspoon garlic powder
1/2 cup Parmesan cheese (freshly grated)
12 oz pasta (fettuccine, linguine, penne, cooked)
Dried basil and oregano to taste
Fresh parsley for garnish
Instructions
Bring a pot of salted water to a boil and cook pasta until al dente. Reserve some pasta water and drain.
Add milk, cottage cheese, cornstarch, salt, pepper, garlic powder, and Parmesan to a high‑speed blender. Blend until completely smooth.
Pour the blended sauce into a saucepan over medium‑low heat. Stir in dried basil and oregano. Simmer 5–6 minutes until thickened.
Add cooked pasta to the sauce pan and toss gently, simmering 2–3 minutes for the flavors to meld. Add reserved pasta water as needed.
Divide between plates/bowls, garnish with parsley and extra Parmesan if desired. Serve immediately.
Notes
Best served fresh. Sauce stores up to 4 days in fridge (separate from pasta); reheat gently with splash of milk. Full‑fat cottage cheese gives creamiest texture. Customize with grilled chicken, shrimp or veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 168
- Sugar: 3g
- Sodium: 456mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 13g