Description
This Cottage Cheese Alfredo Sauce recipe offers a creamy, healthier alternative to traditional Alfredo sauce, using full-fat cottage cheese and Parmesan for rich flavor. It’s quick to prepare, taking just 16 minutes, and perfect for coating fettuccine or your favorite long pasta. The sauce is flavored with garlic, onion powder, nutmeg, and garnished with fresh parsley, making it a luscious, comforting meal for four servings.
Ingredients
Pasta
- 8 ounces fettuccine (or long pasta, pasta water reserved)
Sauce
- 1½ cups cottage cheese (full fat is best)
- ¼ cup shredded Parmesan cheese (plus more for serving)
- ¼ teaspoon onion powder
- 1 pinch ground nutmeg
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water for later use.
- Prepare the Sauce Base: In a blender or food processor, combine the cottage cheese, Parmesan cheese, onion powder, and nutmeg. Blend the mixture until it is completely smooth and creamy, then set aside.
- Sauté Garlic: Heat the olive oil in a nonstick skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Warm the Sauce: Pour the blended cottage cheese sauce into the skillet with the garlic. Reduce heat to medium-low and cook the sauce, stirring constantly for 2 to 3 minutes until warmed through. Season with salt and black pepper to taste.
- Toss Pasta in Sauce: Add the cooked fettuccine directly into the skillet with the sauce. Toss well to combine and coat the pasta evenly. Gradually stir in reserved pasta water, a little at a time, to thin the sauce to your desired consistency.
- Garnish and Serve: Remove from heat and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- Reserving pasta water adds starch and helps thin the sauce, achieving a smooth, creamy texture.
- Full-fat cottage cheese works best for a rich sauce, but you can use low-fat for a lighter version.
- Be sure to blend the cottage cheese mixture thoroughly to avoid any lumps in the sauce.
- If you prefer a thicker sauce, reduce the amount of pasta water added.
- This sauce is best enjoyed fresh but can be refrigerated for up to 2 days and gently reheated with a little pasta water.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
