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Creamy cottage cheese Alfredo sauce served over fettuccine pasta in a white bowl.

Top 1 Cottage Cheese Alfredo Sauce Recipe for Busy Nights!

This creamy and protein-packed Cottage Cheese Alfredo Sauce is a healthy twist on the classic. It’s rich, luscious, and ready in just 15 minutes — perfect for busy weeknights when you crave something comforting but guilt-free.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course sauce
Cuisine Italian-American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 ¾ cups 420 g cottage cheese — full-fat or low-fat
  • ¾ cup 75 g freshly grated Parmesan cheese
  • 2 medium garlic cloves minced (or 1 teaspoon garlic powder)
  • ¼ –½ cup milk or unsweetened plant-based milk for desired consistency
  • 1 –2 tablespoons butter or olive oil use olive oil for dairy-free version
  • 1 teaspoon lemon juice for brightness
  • ½ teaspoon salt adjust to taste
  • Freshly ground black pepper to taste
  • Optional: 2 ounces 56 g cream cheese for extra creaminess
  • Optional: A pinch of nutmeg for a classic Alfredo aroma
  • Optional: 1 tablespoon fresh chopped parsley for garnish

Instructions
 

Blend the Base:

  • In a blender, combine cottage cheese, milk, garlic, lemon juice, and a pinch of salt. Blend until completely smooth and creamy (about 1 minute).

Warm the Sauce:

  • Transfer the blended mixture to a medium saucepan. Add butter or olive oil. Heat gently over low-medium heat while whisking constantly until it begins to thicken slightly.

Add Cheese:

  • Remove the pan from heat. Stir in freshly grated Parmesan (and optional cream cheese). Whisk until fully melted and smooth.

Adjust Consistency:

  • If the sauce is too thick, whisk in a tablespoon or two of milk until it reaches your desired creaminess.

Combine with Pasta:

  • Toss hot cooked pasta with the sauce. Add a little reserved pasta water if needed to loosen it.

Season and Serve:

  • Finish with salt, black pepper, and fresh parsley. Serve immediately and enjoy!

Notes

  • For a dairy-free version, replace cottage cheese with cashew cream (1 cup soaked cashews blended with 1 cup water), butter with olive oil, and Parmesan with nutritional yeast.
  • For a creamier variation, add cream cheese while blending.
  • For a quick shortcut, mix ½ cup Bertolli Alfredo sauce with the blended cottage cheese base for extra depth.
  • Store leftovers in the fridge for up to 4 days. Reheat gently with a splash of milk or water.