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This creamy cottage cheese alfredo sauce has 14g of protein per serving, no heavy cream, and comes together in your blender in 5 minutes. The whole family will love it.
Table of Contents
- Quick Look: Cottage Cheese Alfredo Sauce
- Why You’ll Love This Cottage Cheese Alfredo
- Ingredients You’ll Need
- How To Make Cottage Cheese Alfredo
- Recipe Tips
- What To Serve With Cottage Cheese Alfredo
- Storage & Reheating Tips
- Recipe FAQs
- More Gluten Free Pasta Recipes
- Cottage Cheese Alfredo Sauce (High Protein, Ready in 10 Minutes) Recipe
Quick Look: Cottage Cheese Alfredo Sauce
- ⏱️ Prep Time: 5 minutes
- 🍳 Cook Time: 5 minutes
- 🕒 Total Time: 10 minutes
- 👥 Servings: 4
- 📊 Calories: ~133 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stovetop
- 👩🍳 Flavor Profile: creamy, protein packed alfredo sauce made with blended cottage cheese.
- ⭐ Difficulty: Easy, perfect for high protein weeknight dinners
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Why You’ll Love This Cottage Cheese Alfredo
This cottage cheese alfredo sauce is creamy, cheesy, and packed with 14g of protein per serving - and you’d never guess it’s made without heavy cream or butter. It blends together in 5 minutes and tastes just like the real thing. Add some chicken or protein pasta, and you’re looking at 35-40g per bowl!
This Cottage Cheese Alfredo sauce is a lightened up version that tastes just like traditional Alfredo sauce with just a few simple substitutions. It is the perfect comfort food and comes together quickly right in your blender! I feel like cottage cheese recipes are all the rage right now, and for good reason. Make sure to check out my Viral Cottage Cheese Taco Bowls, Cottage Cheese Ranch Dip and Tik Tok Alfredo Bake, too!
Ingredients You’ll Need
- Cottage cheese: This is the star of the show! Even if you are not a cottage cheese fan, I bet you will love this cottage cheese alfredo. The curds get blended up and the sauce is smooth and creamy, so you will not even be able to tell it’s cottage cheese. My favorite brand is Good Culture. It’s made with great ingredients and the texture is incredible. I typically use 2% milk fat cottage cheese, but lower fat should work, as well. Full fat will result in a creamier sauce.
- Milk: You can use any milk for this recipe. I like to use the Fairlife milk for added protein, but almond milk, coconut milk, oat milk, or regular milk work, too.
- Parmesan cheese: I like to use fresh grated parmesan for the best texture. It melts easily into the sauce.
- Arrowroot powder: This is kind of like cornstarch and helps to thicken up the alfredo sauce.
- Gluten Free Pasta: Jovial Foods is my favorite brand. Their tagliatelle works great with this recipe. You can also use a low carb option like hearts of palm pasta or zucchini noodles, instead. Feel free to use chickpea pasta or another protein pasta substitute for additional protein.
- Italian seasoning: This is optional, but I like the flavor it adds to the sauce.
How To Make Cottage Cheese Alfredo
Step 1: Cook the pasta according to package directions, drain, and set aside. Add all ingredients (except pasta) into your blender.
Step 2: Blend on high for 30-60 seconds or until you have a smooth and creamy sauce. You can also use a food processor if you do not have a blender.
Step 3: Pour the cottage cheese pasta sauce into a skillet. Add the cooked pasta on top of the cold sauce.
Step 4: Turn the stove to medium-low heat and toss the pasta with the sauce. It will thicken as it warms up over the course of 2-3 minutes!
Recipe Tips
- Sauce texture: It is important to follow the steps mentioned and add the cooked pasta on top of the cold sauce, then toss together over medium low heat. Otherwise, the sauce could curdle if you heat it first before adding the hot pasta. If you want to make the sauce on its own, simply whisk over medium low heat until you have a slightly thickened, smooth sauce.
- Spicy: If you want to add a little heat, add 1 tsp red pepper flakes to the sauce before blending!
- Chicken alfredo: To add more protein, follow the method for making the chicken (and broccoli) in this Lightened Up Chicken & Broccoli Alfredo recipe, and add them in once you’ve made the Cottage Cheese Alfredo. Adding in fresh spinach and tossing with the pasta and sauce until wilted is also a great option!
- Alternative to cottage cheese: I haven’t tested it, but Kite Hill cream cheese could potentially work in place of the cottage cheese, and nutritional yeast in place of the parmesan.
What To Serve With Cottage Cheese Alfredo
Make it a complete meal by serving this delicious pasta with any of the following proteins! Alternatively you can also use protein pasta or add some veggies if you want.
Storage & Reheating Tips
- I do not recommend making the sauce on its own and storing. The texture may change when you reheat it. For best results, toss with the pasta as it warms up. You can store leftover cottage cheese alfredo pasta mixed with the sauce in an air-tight container in the fridge for up to 4 days.
- This is definitely best when served fresh, but if you do want to reheat it, try adding a splash of milk and stirring over low heat. Then, microwave for 1 minute to reheat it all!
Recipe FAQs
Kite Hill cream cheese could work as an alternative to cottage cheese in this recipe, however it might not have quite the same taste and texture.
You may need to reduce the milk to ¾ cup or add more arrowroot to thicken it up a bit!
It is important to make sure the heat is on medium low to low when heating the sauce. Also, make sure the pasta is slightly cooled before adding it to the pan with the sauce to avoid separation.
There is 14g of protein in ¼ of the total recipe.
More Gluten Free Pasta Recipes
Cottage Cheese Alfredo Sauce (High Protein, Ready in 10 Minutes)
Equipment
Ingredients
- 1 cup cottage cheese, I like to use Good Culture 2%
- 1 cup milk, I used Fairlife milk for added protein, but almond milk works, too
- 2 cloves minced garlic
- ½ cup parmesan cheese
- 1 tsp arrowroot powder
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- 12 oz gluten free pasta, I used Jovial Foods Tagliatelle
Instructions
- Cook pasta according to package directions. Drain and set aside. Meanwhile, combine all sauce ingredients in a high speed blender.
- Blend on high for 30-60 seconds until smooth and creamy.
- Pour the sauce into a large skillet.
- Add the cooked pasta. Turn on the heat (after adding the pasta) and set it to medium low. Toss the pasta with the sauce for 2-3 minutes. It will thicken as you toss it. Enjoy topped with fresh parsley!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
I made this sauce and we thought it was very tasty!! I did not add the arrowroot powder or the salt, but I did add 1 TBSP nutritional food yeast. I also added a dash of nutmeg. Will definitely be making it again!
Soooo good and so easy! I also used corn starch and added some garlic powder. Thank you for the healthy and delicious recipe 😀
This was absolutely delicious!!! I added extra garlic and used corn starch instead. Such a great protein infused more nutritious alfredo sauce
We love this! We are trying to incorporate more protein into our diets, and this is just the thing. My 15 and 12 year old also love it and have requested it several times, so it’s kid-approved!
My family loved this!
This was delicious. Came together very quickly. Mixed the sauce ingredients in my Nutra Bullet. Used almond milk in place of whole milk and added shrimp with extra shredded parmesan cheese and chopped Italian flat leaf parsley. I will definitely be making this again!!
Thanks for a great, quick and yummy recipe!
I used coconut milk instead of regular milk, but this was a very, very, very good dish. Thank you so much for this. 🫶🏾🫶🏾🫶🏾
I made the x2 batch and it did NOT thicken while tossing with pasta. In fact I think it got more watery. Total waste of perfectly good food.
Hi Stephanie, I am sorry it didn’t work out. As you can see, this is the first negative review on this recipe. It has worked well for myself and many others. Maybe the heat not high enough to get it to the right consistency.
Best recipe I’ve tried! My family couldn’t stop eating it 😋 😍
AMAZING. So delicious, without any hint of cottage cheese/curdle. Will definitely make this again and again!
Thanks Beth!!