why make this recipe
Cottage Cheese Alfredo Sauce is a healthier twist on the classic creamy alfredo sauce. Using cottage cheese provides a rich texture while offering more protein and fewer calories than traditional heavy cream. This recipe is quick and easy, making it perfect for weeknight dinners or when you’re short on time. Plus, it’s a versatile sauce that pairs well with pasta, chicken, and vegetables.
how to make Cottage Cheese Alfredo Sauce
Ingredients:
- 1 1/2 cup lowfat cottage cheese
- 3/4 cup milk of your choice
- 2-3 cloves fresh garlic
- 2 tablespoon extra-virgin olive oil
- 3 tablespoon unsalted butter – melted (or substitute additional olive oil)
- 1 1/2 cups grated parmesan cheese – preferably freshly grated Parmigiano-Reggiano
- Salt and fresh cracked pepper – to taste
- Chopped fresh parsley – optional, for garnish
Directions:
- Blend cottage cheese, parmesan cheese, garlic, butter, oil, and milk together until smooth.
- Heat a sauté pan over medium-low heat.
- Pour the mixture into the pan and cook, stirring, until heated through and thickened.
- If the mixture gets too thick, add an extra splash of milk.
- Taste and add salt and pepper as needed.
- If serving with pasta, cook pasta according to package directions and reserve one cup of pasta water.
- Add pasta and pasta water as needed to thin out the sauce.
- Serve with your protein of choice, garnished with more parmesan cheese and chopped fresh parsley.
how to serve Cottage Cheese Alfredo Sauce
This sauce goes wonderfully with your favorite pasta, grilled chicken, or sautéed vegetables. Toss the sauce with cooked pasta, add a splash of reserved pasta water if it’s too thick, and enjoy! You can also drizzle it over roasted meats or vegetables for added flavor.
how to store Cottage Cheese Alfredo Sauce
You can store any leftover sauce in an airtight container in the fridge for up to 4 days. If you have a larger batch that you want to keep for longer, you can freeze it for up to 2 months. Just be sure to let it cool down before putting it into the freezer.
tips to make Cottage Cheese Alfredo Sauce
- Use freshly grated parmesan cheese for the best flavor.
- Adjust the consistency to your liking by adding more or less milk.
- For a little extra zing, consider adding a pinch of red pepper flakes while cooking.
variation
You can customize this sauce by adding in some cooked spinach, mushrooms, or sun-dried tomatoes for added flavor and nutrition. If you want a different flavor profile, try adding some Italian herbs like basil or oregano.
FAQs
Can I use a different type of cheese?
Yes, while parmesan is traditional, you can use mozzarella or any cheese you prefer to change the flavor.
Is this sauce gluten-free?
Yes, the sauce is naturally gluten-free. Just ensure that any pasta served with it is also gluten-free if needed.
Can I make this sauce vegan?
To make this sauce vegan, substitute the cottage cheese and butter with vegan alternatives and use nutritional yeast instead of parmesan cheese for a cheesy flavor.
Cottage Cheese Alfredo Sauce
Ingredients
Main Ingredients
- 1.5 cups lowfat cottage cheese
- 3/4 cup milk of your choice
- 2-3 cloves fresh garlic
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter – melted or substitute with additional olive oil
- 1.5 cups grated parmesan cheese preferably freshly grated Parmigiano-Reggiano
- to taste Salt and fresh cracked pepper
- optional Chopped fresh parsley for garnish
Instructions
Preparation
- Blend cottage cheese, parmesan cheese, garlic, butter, olive oil, and milk together until smooth.
Cooking
- Heat a sauté pan over medium-low heat.
- Pour the mixture into the pan and cook, stirring, until heated through and thickened.
- If the mixture gets too thick, add an extra splash of milk.
- Taste and add salt and pepper as needed.
- If serving with pasta, cook pasta according to package directions and reserve one cup of pasta water.
- Add pasta and pasta water as needed to thin out the sauce.
Serving
- Serve with your protein of choice, garnished with more parmesan cheese and chopped fresh parsley.