Name: Cottage Cheese Alfredo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1/2 cup milk (any kind); 1 1/4 cups cottage cheese (Good Culture whole milk recommended, but any percentage works); 1 tablespoon olive oil; 2 cloves garlic, minced; 1 cup freshly grated parmesan cheese; 1/2 teaspoon Italian seasoning; Kosher salt and fresh cracked black pepper to taste; 1/2 cup pasta cooking water (as needed); 12 ounces pasta of choice

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Introduction

This creamy Cottage Cheese Alfredo is a lighter twist on the classic sauce, combining smooth cottage cheese and Parmesan for a rich, satisfying dish. It’s easy to make and pairs beautifully with any pasta you love.

The image shows creamy pasta with thick, flat noodles coated in a pale white sauce, giving the dish a smooth and rich texture. The pasta strands are twisted and layered unevenly, showing some light golden-yellow spots where the noodles are visible through the sauce. Small black pepper specks are scattered all over the pasta, adding contrast and texture. The overall look is glossy and creamy, with a few tiny bits of grated cheese on top. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup milk (any kind)
1 1/4 cups cottage cheese (whole milk or any percentage)
1 tablespoon olive oil
2 cloves garlic, minced
1 cup freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 cup pasta cooking water (as needed)
Kosher salt and freshly cracked black pepper to taste
12 ounces pasta of choice

Instructions

Step 1: Blend the milk and cottage cheese in a high-speed blender until smooth and creamy.
Step 2: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
Step 3: Reduce heat to low. Pour the blended cottage cheese mixture into the pan along with the Parmesan cheese and Italian seasoning. Stir gently to melt the Parmesan. Be careful not to overheat, as the sauce can curdle.
Step 4: While the sauce simmers, cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Rinse noodles with cool water.
Step 5: Toss the pasta with the Alfredo sauce over low heat, adding reserved pasta water as needed to loosen the sauce. Warm carefully to prevent separation and serve immediately with salt and pepper to taste.

Tips & Variations

Use whole milk or 2% cottage cheese for the creamiest texture, but low-fat works too if you prefer a lighter sauce.
Add fresh herbs like chopped basil or parsley for extra brightness.
If the sauce thickens too much, stir in a splash more milk or reserved pasta water to reach your desired consistency.
Try mixing in sautéed mushrooms, spinach, or grilled chicken for a heartier meal.

Storage

Store leftover Cottage Cheese Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave in short increments, stirring often. Adding a little milk or pasta water while reheating helps restore creaminess and prevents curdling.

How to Serve

The image shows a close-up of creamy white pasta coated in a thick, smooth white cheese sauce, with a light sprinkle of black pepper evenly spread on the top. The pasta strands are long, flat noodles, twisted and layered on each other, creating a dense but soft texture. Small crumbs of grated cheese are scattered throughout the sauce, adding a bit of grainy detail to the otherwise creamy dish. The pasta is in a white pan, placed on a white marbled surface, enhancing the creamy and rich look of the meal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this Alfredo sauce?

Parmesan cheese is best for authentic flavor and melting quality, but you can experiment with Pecorino Romano or Asiago for a different twist. Avoid cheeses that don’t melt smoothly.

Why does my cottage cheese Alfredo sauce sometimes curdle?

Overheating the sauce or cooking it at too high a temperature can cause curdling. Keep the heat low when melting the cheese and warming the sauce, and add pasta water gradually to help maintain a smooth texture.