Cottage Cheese Alfredo Pasta

4.99 from 189 votes

This 5-ingredient Cottage Cheese Alfredo Pasta is so creamy and makes for a great vegetarian option, or paired with chicken or fish for a heartier meal.

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Ready to mix up pasta night? Enter cottage cheese alfredo! It’s a protein-packed twist on a classic alfredo. Simple, hearty, and full of flavor, this cottage cheese pasta sauce combines effortlessly with linguine, promising a meal that’s both comforting and memorable. And if you’ve never tried cottage cheese in your pasta recipes before, you’re in for a pleasant surprise.

Cottage cheese alfredo pasta in a pot with tongs tucked into the pasta, garnished with fresh chopped parsley.

Table of Contents

  1. Why you’ll love this COTTAGE CHEESE PASTA
  2. Ingredients to make COTTAGE CHEESE ALFREDO PASTA
  3. How to make COTTAGE CHEESE ALFREDO PASTA
  4. Tips for making the best COTTAGE CHEESE PASTA SAUCE
  5. Popular substitutions & additions
  6. What to serve with COTTAGE CHEESE PASTA
  7. How to store & reheat COTTAGE CHEESE ALFREDO PASTA
  8. Frequently asked questions
  9. More cottage cheese recipes:
  10. Cottage Cheese Alfredo Pasta Recipe

What I love about this cottage cheese alfredo is its straightforwardness. Cottage cheese pasta sauce doesn’t rely on complicated ingredients or cooking processes. Paired with garlic and freshly grated Parmesan, it’s a match made in culinary heaven. Give it a try, and you might just find a new favorite in your dinner rotation.

Why you’ll love this COTTAGE CHEESE PASTA

  • Protein-rich sauce. Alfredo sauce is known for its creaminess but not for its protein content. But this sauce is different. Each serving of this cottage cheese Alfredo pasta has about 16 grams of protein.
  • Customizable. Add more veggies for extra nutrition, or make it a hearty and satisfying meal by adding another protein like chicken or shrimp.
  • Great for any day of the week. Whether you’re looking for a quick and easy meal on a busy weeknight or a weekend indulgence, this cottage cheese pasta checks off all the boxes. It’s creamy, satisfying, and flavorful and easily transitions from family-friendly meals to elegant dining.

Ingredients to make COTTAGE CHEESE ALFREDO PASTA

  • Cottage cheese: This serves as the base for the Alfredo-like sauce. It provides a smooth texture without the need for heavy cream, like in traditional Alfredo sauce.
  • Parmesan cheese: Freshly grated Parmesan cheese adds a deep, savory, and nutty flavor and is a key ingredient in traditional Alfredo sauce.
  • Garlic: Another common ingredient in Alfredo sauce is fresh garlic. It adds a flavor that complements the creaminess of the sauce.
  • Butter: Adds richness and helps bind the sauce together. Use unsalted butter to avoid oversalting your Alfredo sauce, and bring it to room temperature first for easy blending.
  • Linguine: This long pasta absorbs the sauce while providing a satisfying texture to the overall dish.
  • Salt and pepper: These basic seasonings balance the overall flavor.
  • Fresh parsley: Chopped parsley is used as a garnish to add herbaceous flavor and a pop of color.
Ingredients for recipe: uncooked linguine, butter, cottage cheese, parmesan, salt, pepper, and a garlic clove.

How to make COTTAGE CHEESE ALFREDO PASTA

  1. Add cottage cheese, Parmesan cheese, butter, garlic, and salt and pepper to a high-speed blender.
  2. Process until smooth to create an alfredo-like sauce.
  3. Cook pasta until al dente in a large pot of water. Add alfredo sauce and a little bit of pasta water to the cooked pasta.
  4. Over low heat, gently toss the pasta to warm the sauce until all liquid has been absorbed.
4 image collage making recipe: 1- ingredients added to a blender before blending, 2- after blending to show a smooth white sauce, 3- sauce poured over cooked linguine in a pan, 4- after tossing sauce and noodles together.

Tips for making the best COTTAGE CHEESE PASTA SAUCE

  1. Use whole milk cottage cheese. Skip the low-fat cottage cheese and use whole milk or 4% cottage cheese to help create a creamy and rich texture similar to traditional Alfredo sauce. Low-fat cottage cheese has too much moisture and lower fat content to yield the same results.
  2. Reserve pasta water before draining the pasta. The starch in pasta water helps to emulsify the sauce, making it stick to the pasta better.
  3. Control the consistency of the sauce. You can adjust the thickness of the sauce by adding more reserved pasta water. Add a little at a time until you reach your desired consistency.
  4. Warm the sauce gently. When adding the sauce to the pasta, heat it gently over low heat and stir constantly to prevent it from separating or curdling.
  5. Cook your pasta until just al dente: You want your pasta to soak up some of the sauce without getting overcooked. Al dente is perfect for Alfredo!
  • Use another pasta. Swap out linguine with other pasta shapes such as fettuccine, tagliatelle, or even short pasta like penne.
  • Add vegetables. Saute mushrooms and onions in the pan separately, then add to the Alfredo pasta and stir to combine. Or gently stir in cooked broccoli to give this pasta dish some veggies.
  • Have fun with garnishes. In addition to fresh parsley, you can sprinkle red pepper flakes for a touch of heat or add some lemon zest before serving for a burst of freshness. You can also top with toasted pine nuts or slivered almonds for added crunch and flavor.
  • Make it a complete meal. Add lemon garlic shrimp, oven-baked chicken, or air fryer salmon to bump up the protein even more and make it a heartier meal.
Serving of cottage cheese alfredo pasta in a bowl with pot of recipe nearby.

What to serve with COTTAGE CHEESE PASTA

How to store & reheat COTTAGE CHEESE ALFREDO PASTA

Store leftover cottage cheese pasta in an airtight container in the refrigerator.

To reheat, add a splash of milk or water to the bottom of a saucepan. Add the pasta and stir gently to loosen it up. Reheat on low heat, stirring occasionally, until the pasta is heated through. You can also reheat in a microwave in short intervals, stirring in between, until the pasta is heated through.

How long will COTTAGE CHEESE ALFREDO PASTA last in the fridge?

Cottage cheese pasta will last up to 4 days in the fridge.

Can i freeze COTTAGE CHEESE PASTA?

I do not recommend freezing leftover cottage cheese pasta sauce because the freezing and thawing will change the texture and consistency. The cottage cheese Alfredo sauce will become grainy and separated upon thawing, so it’s best to enjoy this fresh.

Frequently asked questions

Can I make this recipe gluten-free?

Absolutely! The sauce is naturally gluten-free; the only modification you would need to make is using gluten-free pasta instead of regular linguine. Be sure to check the cooking instructions on the gluten-free pasta package, as cooking times may vary. And remember to cook it until al dente to prevent mushy pasta.

Can I make the sauce ahead of time?

Yes! You can make the cottage cheese Alfredo sauce up to 4 days in advance and store it in the refrigerator. Reheat gently over low heat before combining it with cooked pasta.

How do I prevent the sauce from separating when reheating?

It’s important to use low heat and stir the sauce frequently. Be careful not to overheat, as it can cause the sauce to separate. You may also want to consider adding a small amount of milk, cream, or reserved pasta water to help maintain the creamy consistency.

Fork lifting up a bite of cottage cheese alfredo pasta from bowl.

You will love this take on traditional Aflredo sauce. It combines the elegance of a classic sauce with a protein-rich twist. This cottage cheese pasta recipe is perfect for both a weeknight convenience and a weekend indulgence. It’s creamy, satisfying, and oh-so-delicious!

More cottage cheese recipes:

If you try this feel good Cottage Cheese Alfredo Pasta recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Cottage Cheese Alfredo Pasta

This 5-ingredient Cottage Cheese Alfredo Pasta is so creamy and makes for a great vegetarian option, or paired with chicken or fish for a heartier meal.
5 from 189 votes
Servings 8 servings
Course Entree, Pastas
Calories 329
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

  • 2 cups cottage cheese 4% fat
  • ½ cup freshly grated Parmesan cheese
  • 1 garlic clove
  • ½ teaspoon salt plus more for cooking pasta
  • ½ teaspoon black pepper
  • 1 pound linguine
  • 4 tablespoons unsalted butter at room temperature
  • ¼ cup chopped fresh parsley optional
  • Grated Parmesan cheese optional, for serving

Instructions

  • Add cottage cheese, parmesan cheese, butter, garlic, salt and pepper to a high speed blender and process until smooth to create an alfredo-like sauce.
  • Bring a large pot of water to a boil. Season it to taste with salt, then add linguine and cook until al dente.
  • Drain the pasta, but reserve about 1 cup of the cooking liquid. Return the pasta to the pot and add ‘Alfredo’ sauce and about ½ cup of the pasta water. Set over low heat and cook, stirring constantly, until the sauce is warmed and most of the liquid has been absorbed, about 3 minutes.
  • Remove from heat and garnish with parsley and grated Parmesan cheese, if desired, before serving.

Notes

Storage: Store leftover cottage cheese pasta in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk, pasta water (if you have any), or plain water to the bottom of a saucepan. Add the pasta and stir gently to loosen it up. Reheat on low heat, stirring occasionally, until the pasta is heated through. You can also reheat in a microwave in short intervals, stirring in between, until the pasta is heated through.
Tips: 
Use whole milk cottage cheese. Skip the low-fat cottage cheese and use whole milk or 4% cottage cheese to help create a creamy and rich texture similar to traditional Alfredo sauce. Low-fat cottage cheese has too much moisture and lower fat content to yield the same results.
Reserve pasta water before draining the pasta. The starch in pasta water helps to emulsify the sauce, making it stick to the pasta better.
Control the consistency of the sauce. You can adjust the thickness of the sauce by adding more reserved pasta water. Add a little at a time until you reach your desired consistency.
Warm the sauce gently. When adding the sauce to the pasta, heat it gently over low heat and stir constantly to prevent it from separating or curdling. 

Nutrition

Calories: 329kcal, Carbohydrates: 45g, Protein: 16g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 489mg, Potassium: 202mg, Fiber: 2g, Sugar: 3g, Vitamin A: 411IU, Vitamin C: 3mg, Calcium: 107mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Entree, Pastas

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Comments

  1. I really enjoyed this. Despite other reviews, I used pre shredded Parmesan with no issue. It reheated nicely the next day too!

  2. Tasted amazing looked amazing until I added the sauce into a saucepan with no heat and it turned into a liquid with lumps in it. Such a shame it was lovely until it get added into the warm pasta.

    1. Did you use pre-shredded or pre-grated parmesan cheese? It has an anti-caking agent in it that can cause stuff to clump together.

  3. We used good culture cultured cottage cheese and seemingly it became cheese curds when we added it back to the pot? Any idea why?

    1. Hmm, I am not sure. Did you use pre-shredded or pre-grated parmesan cheese? It has an anti-caking agent in it that can cause stuff to clump together.

  4. I’m so impressed with how easy and tasty this turned out. I love that it has higher protein content than store bought sauces because of the cottage cheese. I added the grilled lemon chicken to the pasta and it was great. Thanks Yumna!!

  5. Winner winner pasta dinner @feelgoodfoodie September cooking challenge 🧑‍🍳 so delicious 😋 it reminded me of one of my childhood favorite dish- Hungarian cottage cheese pasta – Túrós csusza – it was a winner in our house 🏡 thank you @feelgoodfoodie for another keeper recipe – I made it with roasted garlic and @traderjoes linguine @good_culture cottage cheese the best cottage cheese I ever had in USA and of course Italian Parmesan with parsley 🌿 heaven 💕 I also posted it on my Instagram @agi1971

  6. So here is my recipe challenge experience…..the first time I made it exactly as the recipe said. The sauce tastes so freaking good. You’d never know it was cottage cheese. But when I added it to the pasta and added the hot pasta water, it totally seized up. It tasted good, but wasn’t creamy.
    So I put it in the fridge and decided to figure it out another day. So today…I heated the pasta up slowly with a little butter. Made another batch of sauce… This time I used grated Parmesan (in the green bottle 😉) and didn’t add any hot water. Added it to the reheated pasta and it turned out heavenly! Going to get protein pasta and make it for my boyfriend. He’s going to think I’m lying about it being made without heavy cream. (He loves my fettuccine Alfredo)

    1. It will seize up if you use pre-grated or shredded parm cheese. It’s coated in an anti-caking agent that does not play nice when melted. I am glad you were able to recover it though!

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