Italian-inspired
High-Protein Cottage Cheese Alfredo Sauce
A creamy cottage cheese Alfredo sauce with parmesan, garlic, lemon, and pasta water for a lighter high-protein pasta staple.
I like cottage cheese Alfredo when it behaves like a sauce first.
It should coat pasta, taste like parmesan and garlic, and stay smooth enough that nobody is thinking about curds.
The important move is blending the cottage cheese before it hits the pan.
A little milk helps it loosen, parmesan gives it the savory backbone, and pasta water turns the sauce glossy instead of thick and chalky.
This is not a classic Alfredo claim.
It is an Italian-inspired weeknight sauce for people who want something creamy, useful, and more filling than a jarred white sauce.
For something else to cook in the same spirit, try Cottage Cheese Recipes or Creamy Cabbage Alfredo Pasta.
Directions
- Blend cottage cheese and milk until completely smooth.
- Melt butter in a skillet over medium-low heat. Add garlic and cook for 30 to 45 seconds, just until fragrant.
- Lower the heat and add the blended cottage cheese mixture, parmesan, lemon juice, salt, pepper, and nutmeg if using.
- Whisk gently until the parmesan melts and the sauce looks smooth, 2 to 3 minutes. Do not let it boil.
- Add pasta cooking water a few tablespoons at a time until the sauce loosens enough to coat pasta.
- Toss with hot pasta or spoon over roasted vegetables, adding more pasta water if the sauce tightens.
Nutrition
Nutrition Information
Estimated per serving: 210 calories, 17 g protein, 7 g carbohydrates, 13 g fat.
Variations
Recipe Variations
- Add lemon zest and parsley for a brighter finish.
- Stir in roasted broccoli or peas when tossing with pasta.
- Use pecorino for a sharper, saltier sauce.
Notes
- Use finely grated parmesan so it melts quickly without clumping.
- Keep the heat low after adding cottage cheese; boiling can make the sauce grainy.
- If making it ahead, reheat gently with a splash of milk or pasta water.
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