Cottage Cheese Alfredo Sauce
This Cottage Cheese Alfredo Sauce is a creamy, protein-rich alternative to classic Alfredo, made in just 5 minutes with simple ingredients!
Ingredients
- 1 cup cottage cheese full-fat for best creaminess
- ½ cup milk regular, almond, or oat
- ½ cup grated parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon arrowroot powder or cornstarch
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 12 oz fettuccine or tagliatelle or gluten-free pasta of choice
- ¼ cup reserved pasta water as needed for consistency
- Fresh parsley & extra parmesan for garnish
Instructions
- Cook the Pasta: Boil pasta according to package directions. Save ¼ cup of pasta water before draining.
- Blend the Sauce: In a blender, combine cottage cheese, milk, parmesan, garlic, arrowroot powder, Italian seasoning, salt, and pepper. Blend on high for 30-60 seconds until completely smooth.
- Heat the Sauce: In a pan over low heat, pour in the blended sauce. Stir and warm gently for 2-3 minutes.
- Combine with Pasta: Add the cooked pasta to the sauce, tossing to coat. Use reserved pasta water to adjust the consistency if needed.
- Serve & Enjoy: Top with fresh parsley and extra parmesan. Serve immediately
Notes
- For a spicy kick, add ½ teaspoon red pepper flakes before blending.
- To make it dairy-free, try using Kite Hill dairy-free cream cheese and nutritional yeast instead of parmesan.
- Reheating tip: Warm leftovers on low with a splash of milk to maintain creaminess.
- Not freezer-friendly, as the texture may change. Best enjoyed fresh.