High Protein Cottage Cheese Alfredo Sauce Recipe

Introduction

This high protein Alfredo sauce offers a creamy, satisfying twist on the classic recipe using cottage cheese for extra nutrition. It’s perfect for a comforting pasta meal that feels indulgent yet light.

Ingredients

• 12 oz fettuccine (or your favorite pasta)
• 1 tsp salt (for boiling water)
• 1 ½ cups low-fat cottage cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• ½ cup unsweetened almond milk (or any milk of choice)
• 1 tbsp olive oil or butter
• Salt and black pepper, to taste
• Optional: pinch of nutmeg for extra warmth

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta in a colander. Saving pasta water will help loosen the sauce if needed.
2. Step 2: In a blender or food processor, combine cottage cheese, almond milk, and garlic (powder or fresh). Blend until completely smooth and creamy. Add more milk if the sauce is too thick and blend again.
3. Step 3: Heat olive oil or butter in a medium saucepan over medium heat. Pour in the blended cottage cheese mixture and stir gently. Add Parmesan cheese, salt, and black pepper. Whisk continuously to keep the sauce smooth and prevent lumps.
4. Step 4: Add the drained pasta to the saucepan and toss gently to coat evenly. If the sauce feels too thick, add a little reserved pasta water to reach your desired consistency.
5. Step 5: Serve your pasta warm and creamy. Optionally, sprinkle extra Parmesan or a pinch of nutmeg for added flavor and warmth. Enjoy immediately for the best texture.

Tips & Variations

• Blend the cottage cheese thoroughly to ensure a silky smooth sauce without graininess.
• Don’t overcook pasta; al dente holds the sauce better and maintains texture.
• Use reserved pasta water sparingly to adjust sauce consistency without diluting flavor.
• Try swapping cottage cheese with Greek yogurt for a tangier, protein-rich alternative.
• Substitute almond milk with any milk you prefer, including oat, soy, or dairy milk.
• Mix in spinach, mushrooms, or peas for extra nutrients and texture.
• For a dairy-free version, replace Parmesan with nutritional yeast and use plant-based yogurt instead of cottage cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce can also be frozen separately for up to 1 month; thaw in the fridge before reheating. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of milk if the sauce thickens. Alternatively, heat in the microwave in short bursts, stirring between intervals. Avoid overcooking the pasta upon reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Alfredo sauce dairy-free?

Yes, you can swap the cottage cheese for a plant-based yogurt and use nutritional yeast instead of Parmesan. The flavor and texture will differ slightly but still be creamy and delicious.

Can I use regular milk instead of almond milk?

Absolutely. Any milk of your choice will work in this recipe, including cow’s milk, soy, oat, or other plant-based milks. Adjust the amount to reach your preferred sauce consistency.