Easy And Creamy Cottage Cheese Alfredo (High Protein)

This creamy Cottage Cheese Alfredo is made by blending Cottage cheese, milk, and Parmesan into a thick and creamy sauce that you can toss with your favorite pasta. The best part is that it only takes 15 minutes to make!

As a food blogger and fitness professional, I've been thrilled to see cottage cheese making a major comeback. I've always known it as a food that my fitness friends and I would choke down as a mid-day snack or breakfast. Now I'm seeing it used in everything from Chocolate Mousse, to Creamy Mac And Cheese to savory cheesy dips and even decadent baked goods!

Let me tell you, this sauce is proof that you can transform classic dishes into exciting, better-for-you versions without sacrificing an ounce of flavor.

If you are looking for more cottage cheese recipes check out my Cottage Cheese Pizza Bowl, Cottage Cheese Queso, Cottage Cheese Mousse, Cottage Cheese Banana Bread, Cottage Cheese Breakfast Bowl, or Cottage Cheese Toast.

• Cottage Cheese: Cottage cheese is an incredible ingredient that turns into a skily smooth sauce when blended. I highly recommend using full-fat cottage cheese for the best flavor and texture. Good Culture is my favorite brand and a great option. 
• Milk: Look for full-fat grass-fed, raw milk if you can find it. Milk helps to smooth out the sauce, creating a silky consistency. 
• Parmesan Cheese: Get yourself an authentic block of Parmesan. It brings a sharp, nutty flavor that enhances the overall taste of the creamy cottage cheese alfredo sauce.
• Gluten-Free Flour: Gluten-free flour thickens the sauce without adding gluten. If you don't need to be mindful of gluten, feel free to use all-purpose flour instead.
• Garlic Powder: This is a non-negotiable in my book. If you don't have garlic powder a little bit of fresh garlic will do the trick. 
• Sea Salt: Sea salt enhances all the flavors in the dish.
• Pepper: I forgot to add the pepper once, and the sauce fell flat. Black pepper is necessary in my opinion!
• Dried Oregano: Oregano is one of my favorite herbs. It provides a touch of freshness, adding depth and a slight earthiness to the sauce.
• Gluten-Free Pasta: If you are not gluten-free, use your favorite pasta. In this recipe, I used Jovial's gluten-free Taglatalie. You can certainly use your favorite pasta shapes, like fettuccine, tagliatelle, penne, or spaghetti.
• Fresh Parsley: This dish needs a little bit of freshness and that's where the parsley comes in.

See the recipe card for full information on ingredients and quantities.

Substitutions and variations

• Lower-Fat: Use low-fat cottage cheese and replace the whole milk with low-fat milk if you are watching your fat intake. 
• Extra Creamy: Add a tablespoon of cream cheese or Greek yogurt for an even creamier texture.
• Herbed Alfredo: I loving mixing in additional fresh or dried herbs like basil, or thyme for a flavorful twist.
• Spicy Kick: Try adding a pinch of red pepper flakes, cayenne pepper, or a dash of hot sauce for some heat.
• Pasta Variations:  Feel free to use your favorite kind of pasta, you can use regular wheat flour pasta, gluten-free rice pasta, chickpea pasta, or even zucchini noodles or spaghetti squash noodles.
• Add-Ins: Feel free to add sun-dried tomatoes or spinach.

How To Make Cottage Cheese Pasta Sauce

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cook your pasta: Heat a large pot of water over high heat. Once the water has come to a boil add a generous pinch of sea salt. Cook the pasta to al dente according to package instructions. Be sure to reserve some of the pasta water as you may want to use it to thin the sauce out.

Make the Sauce: While the pasta is cooking you will make your sauce. In a food processor or high-speed blender, combine the cottage cheese, milk, Parmesan, gluten-free flour, garlic powder, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add more milk a tablespoon at a time until you reach your desired consistency.

Season: Taste and add more Parmesan, salt, or pepper as needed. Blend again briefly to mix in the seasoning.

Heat the Sauce: Pour the blended sauce into a cold saucepan and add the oregano. Turn the heat on to low, stirring occasionally until warmed through. Be careful not to overheat, as this can cause the sauce to become grainy or separate.

Toss and Serve: Add the cooked pasta to the blended cottage cheese alfredo sauce, and toss to combine. It will thicken up after a few minutes. Top with fresh parsley if desired and serve immediately.

Serving suggestions

• Vegetables: This sauce is super delicious when drizzled over steamed broccoli, cauliflower, or roasted vegetables.
• Protein: Add some grilled chicken to make chicken alfredo. You can also add shrimp, or grilled salmon to this dish. Serving this with grilled salmon is my favorite!
• Bread: For an ultra-filling version, you can serve it with sourdough bread or garlic breadsticks for dipping.

Storage and reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. I would not recommend freezing the sauce because the texture may change once thawed.
• Reheating: If you need to reheat the sauce, you can do so on the stovetop over low heat. If it's a little thick, try adding a bit of milk to thin it out. Avoid microwaving, as it may cause the sauce to become grainy.