This creamy cottage cheese Alfredo sauce is a tasty twist on the classic! It’s smooth, rich, and super easy to whip up, perfect for pasta lovers looking for something different.
I like to toss it with your favorite noodles and top it with a sprinkle of cheese. Trust me, it’s like a warm hug on your plate! 🧀
Key Ingredients & Substitutions
Pasta: Rigatoni or penne are great choices for this sauce. Feel free to switch to whole wheat, or gluten-free pasta if needed. Both will still hold the creamy sauce well!
Cottage Cheese: I recommend small curd for a smoother texture in the sauce. If you want a dairy-free option, use silken tofu or a vegan cream cheese instead, but the flavor will change slightly.
Parmesan Cheese: Freshly grated Parmesan is best for flavor. If you’re looking for a nut-free option, try nutritional yeast which can add a cheesy taste without dairy.
Heavy Cream or Milk: Adjust this based on how creamy you want the sauce. For a lighter version, use skim or almond milk. You can skip the cream altogether for a lighter dish.
How Do You Make Sure the Sauce is Smooth and Creamy?
The key to a perfectly creamy Alfredo sauce lies in the blending. Use a blender or food processor for the cottage cheese, Parmesan, and cream. This step breaks down the lumps to give you that silky feel. Here’s how to do it:
- Blend the cottage cheese, Parmesan, and cream until completely smooth—this takes about a minute.
- Heat the sauce gently in a skillet, adding garlic for flavor, but don’t let it boil.
- If the sauce thickens too much, gradually mix in reserved pasta water until you reach the desired creaminess.
Keep in mind, blending the sauce well and gradually adjusting the consistency are vital steps to achieving that luscious texture!
Creamy Cottage Cheese Alfredo Sauce with Pasta
Ingredients:
- 12 oz (340g) rigatoni or penne pasta
- 1 cup cottage cheese (small curd works best)
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or whole milk (adjust for desired creaminess)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Additional grated Parmesan (for topping)
How Much Time Will You Need?
This recipe will take approximately 20 minutes to prepare and cook. It’s quick and perfect for a weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until it’s al dente (firm but tender). Once cooked, drain the pasta but remember to reserve about 1/2 cup of the pasta water before setting it aside.
2. Blend the Sauce:
In a blender or food processor, combine the cottage cheese, grated Parmesan cheese, and heavy cream. Blend these ingredients together until the mixture is completely smooth and creamy. This step is crucial for a velvety sauce. After blending, set the sauce aside.
3. Sauté the Garlic:
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to let the garlic burn—it should just be lightly golden.
4. Combine Sauce and Pasta:
Now, lower the heat and slowly pour the blended cottage cheese mixture into the skillet, stirring gently to warm the sauce for about 2 to 3 minutes. It should be heated through but not boiling.
5. Toss the Pasta:
Add the cooked pasta directly into the skillet with the sauce. Toss everything together to coat the pasta evenly. If you find the sauce to be too thick, gradually add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
6. Season and Serve:
Taste your dish and season with salt and freshly ground black pepper according to your liking. Serve the pasta in bowls, garnished with additional grated Parmesan and a sprinkle of chopped fresh parsley for that pop of color.
7. Enjoy!
Dig in while it’s hot and creamy for a comforting meal that’s both hearty and wholesome. You’ll love the richness from the cottage cheese and Parmesan!
This creamy cottage cheese Alfredo sauce is a lighter, protein-rich alternative to traditional heavy cream-based sauces. Enjoy a dish that still delivers smooth indulgence with a fresh touch of herbs!
Can I Use Low-Fat Cottage Cheese?
Yes, you can! Low-fat cottage cheese will work well in this recipe, although you may find the sauce a bit less creamy. Blending it thoroughly will help maintain a smooth texture.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, you can substitute heavy cream with whole milk, half-and-half, or even a non-dairy milk like almond or oat milk. The sauce may be slightly less creamy, so consider adjusting the other ingredients accordingly.
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to bring back the sauce’s creaminess.
Can I Freeze This Sauce?
Yes, you can freeze the cottage cheese Alfredo sauce! Just make sure to cool it completely before transferring it to a freezer-safe container. It should keep for about 2 to 3 months. Thaw overnight in the fridge and reheat gently before serving.
