Pasta Alfredo Cottage Cheese (Printable)

A light creamy pasta with cottage cheese for richness. Quick and satisfying Italian-American dish.

# Ingredient List:

→ 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 tbsp unsalted butter
06 - 2 cloves garlic, minced
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp salt
09 - Pinch freshly grated nutmeg (optional)

→ Garnish

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

# Directions:

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

# Expert Advice:

01 -
  • You get that luxurious, creamy Alfredo texture without the sluggish feeling that comes from heavy cream.
  • It comes together faster than you'd expect, making weeknight dinners feel less like a chore and more like a small victory.
02 -
  • Blending the cottage cheese until it's completely smooth is non-negotiable—any graininess left behind will show up in your finished sauce and ruin the whole creamy fantasy.
  • Don't let that sauce boil or simmer too aggressively; it'll break and separate and turn grainy, teaching you the hard way that low and gentle is the only way forward.
03 -
  • Room temperature cottage cheese blends smoother and faster than cold, so pull it from the fridge a few minutes before you start if you remember.
  • If you're making this for people with dietary restrictions, it's already vegetarian, and swapping in gluten-free pasta is seamless—just taste for seasoning at the end because every brand is a little different.
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