Cottage Cheese Alfredo Recipe
Introduction
Cottage Cheese Alfredo is a creamy, comforting pasta dish that combines the richness of traditional Alfredo sauce with the lightness of cottage cheese. It’s a simple, nourishing meal perfect for a quick weeknight dinner that doesn’t compromise on flavor.
Ingredients
- Kosher salt
- 8 oz. dry fettuccine
- 1 tbsp. extra-virgin olive oil
- 1 1/4 cups low-fat cottage cheese
- 1 cup 2% milk
- 1 oz. Parmesan, shredded (about 1/3 cup packed)
- 2 small cloves garlic, finely chopped
- 3 tbsp. unsalted butter, softened
- 1 tbsp. all-purpose flour
- 3 oz. baby spinach
- Crushed red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until very al dente—about one minute less than the package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and transfer it to a large bowl. Drizzle with olive oil and toss to combine.
- Step 2: In a blender or food processor, combine the cottage cheese, milk, Parmesan, garlic, butter, flour, and 1 teaspoon of salt. Pulse until the sauce is smooth and well blended.
- Step 3: Pour the sauce into a large skillet and bring to a simmer over medium heat. Cook, stirring frequently with a heatproof spatula, until the sauce thickens, about 8 to 10 minutes. Add the baby spinach and stir until wilted.
- Step 4: Add the cooked pasta to the skillet and toss it in the sauce until evenly coated. If the sauce becomes too thick, loosen it by stirring in some of the reserved pasta water a little at a time.
- Step 5: Divide the pasta among serving bowls and sprinkle with crushed red pepper flakes to taste.
Tips & Variations
- For a richer sauce, substitute whole milk for 2% milk or add a splash of cream.
- Use fresh garlic for a more vibrant flavor, or roast it beforehand for a milder, sweeter note.
- Swap baby spinach with kale or arugula for a different green twist.
- If you prefer a smoother sauce, strain it through a fine mesh after blending before heating.
Storage
Store leftover Cottage Cheese Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to help loosen the sauce and maintain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
This recipe relies on dairy ingredients for creaminess, but you can try substituting cottage cheese and milk with plant-based alternatives like vegan ricotta and oat milk. Keep in mind the flavor and texture will differ from the original.
Is it necessary to reserve pasta water?
Yes, reserving pasta water is helpful because its starch content helps thin the sauce if it becomes too thick and helps the sauce cling to the pasta better.
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Cottage Cheese Alfredo Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Cottage Cheese Alfredo is a creamy, healthier twist on traditional Alfredo sauce, using low-fat cottage cheese to create a rich and velvety pasta dish. Tossed with baby spinach and seasoned with garlic and Parmesan, this comforting meal is perfect for a quick weeknight dinner that doesn’t sacrifice flavor.
Ingredients
Pasta
- 8 oz. dry fettuccine
- Kosher salt, for boiling water
- 1 tbsp. extra-virgin olive oil
Sauce
- 1 1/4 cups low-fat cottage cheese
- 1 cup 2% milk
- 1 oz. Parmesan cheese, shredded (about 1/3 cup packed)
- 2 small cloves garlic, finely chopped
- 3 tbsp. unsalted butter, softened
- 1 tbsp. all-purpose flour
- 1 tsp. kosher salt
Additional
- 3 oz. baby spinach
- Crushed red pepper flakes, for topping
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add kosher salt. Cook the fettuccine, stirring occasionally, until very al dente—about 1 minute less than the package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and transfer it to a large bowl. Add 1 tablespoon of extra-virgin olive oil to the pasta and toss to coat, preventing sticking.
- Prepare the Alfredo sauce: While the pasta cooks, combine the cottage cheese, 2% milk, shredded Parmesan, finely chopped garlic, softened butter, all-purpose flour, and 1 teaspoon kosher salt in a blender or food processor. Pulse until the mixture becomes completely smooth.
- Cook the sauce: Pour the blended sauce into a large skillet. Place the skillet over medium heat and bring to a simmer. Cook the sauce for 8 to 10 minutes, stirring frequently with a heatproof spatula, until it thickens and becomes creamy. Add the baby spinach to the skillet and stir until wilted.
- Toss pasta with sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly. If the sauce is too thick, gradually add reserved pasta water to loosen it to your desired consistency.
- Serve: Divide the coated pasta among individual bowls. Sprinkle with crushed red pepper flakes to taste for a touch of heat and serve immediately.
Notes
- Using cottage cheese instead of heavy cream reduces fat and calories while adding protein.
- Make sure to blend the sauce until completely smooth to avoid lumps.
- Wilted spinach adds color and nutrition but can be substituted with other greens like kale.
- Reserve pasta water is key to adjusting sauce consistency and helps the sauce cling to pasta better.
- To make it vegetarian (if using vegetarian-friendly Parmesan), ensure the cheese does not contain animal rennet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Cottage Cheese Alfredo, Healthy Alfredo Sauce, Low Fat Pasta, Fettuccine Alfredo, Creamy Pasta Recipe
