Pasta Alfredo Cottage Hack (Printable)

A quick, creamy pasta dish featuring cottage cheese for a lighter Alfredo sauce.

# What you'll need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Alfredo Sauce

02 - 1 cup low-fat cottage cheese
03 - 1/2 cup whole or 2% milk
04 - 1/2 cup grated Parmesan cheese
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt
09 - Pinch freshly grated nutmeg (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan, to serve

# Method:

01 - Boil pasta in a large pot of salted water until al dente, following package instructions. Reserve 1/2 cup of pasta cooking water and drain the pasta.
02 - Blend cottage cheese, milk, and Parmesan cheese until smooth and creamy using a blender or food processor.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
04 - Pour blended cottage cheese mixture into skillet. Season with salt, pepper, and nutmeg if desired. Stir gently and cook for 2 to 3 minutes until warmed through without boiling.
05 - Add drained pasta to the skillet and toss to coat with sauce evenly. Adjust consistency by adding reserved pasta water gradually as needed.
06 - Plate the pasta immediately and garnish with chopped parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • You get all the creamy comfort of classic Alfredo without the post-meal heaviness
  • The cottage cheese creates this velvety texture that clings beautifully to every strand of pasta
  • It comes together in under 30 minutes but tastes like it simmered all afternoon
02 -
  • Blend the cottage cheese mixture until it is completely smooth. Any tiny lumps will become noticeable once the sauce coats the pasta.
  • Never let the sauce come to a rolling boil. High heat can cause the dairy to separate, turning your velvety sauce into a grainy disappointment.
  • That reserved pasta water is liquid gold. It contains starch that helps bind the sauce to the pasta, so do not dump it down the drain.
03 -
  • Room temperature cottage cheese blends more smoothly than cold. Take it out of the fridge 20 minutes before cooking.
  • Use box-grated Parmesan for the sauce and freshly grated for serving. The box version melts better, but fresh tastes better on top.
  • Finish with a tiny drizzle of olive oil right before serving. It adds a glossy sheen and keeps the sauce looking restaurant-quality.
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