It’s 6pm. You’re tired. Dinner needs to happen fast.
You want something comforting and warm. But you also want to feel good after eating. This Cottage Cheese Alfredo is exactly what you need right now.
It delivers a creamy, satisfying meal in just 15 minutes. It is perfect for your healthy reset goals. You get all the comfort without the heavy cream.
Why This Recipe Is a Winner
This dish is a total game changer for busy families. It uses simple staples you likely have in your fridge. It is a budget-friendly way to eat more protein.
The texture is surprisingly silky and rich. Even picky eaters won’t know it’s healthy. It is the ultimate healthy reset meal for your rotation.
Simple Method
You don’t need fancy chef skills for this. If you can use a blender, you can make this. The secret is blending the sauce until it’s perfectly smooth.
Everything comes together while the pasta boils. It is a stress-free way to handle dinner. Even beginners will feel like pros making this sauce.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Fresh parmesan makes a huge difference here.
- 2 cups low-fat cottage cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 12 ounces high-protein lentil or chickpea pasta
Step-by-Step
- Boil a large pot of salted water and cook the high-protein pasta according to package directions until al dente.
- While pasta cooks, place cottage cheese, grated Parmesan, and chicken broth into a high-speed blender.
- Process the mixture on high until the texture is completely smooth and aerated.
- Heat olive oil in a large skillet over medium-low heat and add minced garlic, sautéing for 60 seconds until fragrant.
- Lower the heat to the lowest setting and pour the blended sauce into the skillet.
- Season with salt, black pepper, and nutmeg, stirring continuously for 2 to 3 minutes until heated through. Do not allow the sauce to boil to prevent protein separation.
- Drain the pasta, reserving 1/4 cup of pasta water.
- Toss the pasta directly into the skillet with the sauce, adding reserved water if needed to reach desired consistency.
Best Ways to Enjoy It
Serve this warm and golden in your favorite bowls. I love pairing it with roasted broccoli or a fresh green salad. It makes the meal feel complete and bright.
Add a sprinkle of fresh parsley for a pop of color. Set the table and enjoy a satisfying family meal. This recipe is a huge hit for kid-approved dinners.
Keep It Fresh
Store leftovers in an airtight container for up to three days. The sauce may thicken as it sits. Reheat it gently on the stove with a splash of milk.
Avoid using the microwave on high power. Low heat keeps the sauce creamy and smooth. It is great for a quick high-protein lunch the next day.
Tips for Best Results
- Do not let the sauce boil or it will curdle.
- Use a high-speed blender for the smoothest texture possible.
- Reserve your pasta water to adjust the sauce thickness.
- Grate your own Parmesan for better melting.
- Add the nutmeg for that classic Alfredo depth.
- Keep the heat very low when warming the sauce.
- Sauté the garlic just until fragrant so it doesn’t burn.
Ways to Switch It Up
- Add grilled chicken for even more protein.
- Stir in fresh baby spinach at the very end.
- Use vegetable broth to make it vegetarian-friendly.
- Top with red pepper flakes for a little kick.
Common Questions
Does it taste like cottage cheese?
Once blended, the texture is just like traditional cream sauce. The parmesan and garlic provide the main flavors. You won’t notice the cottage cheese at all!
Can I use regular pasta?
Yes, you can use any pasta you like. High-protein pasta just adds an extra nutritional boost. It works beautifully with fettuccine or penne too.
I hope this creamy pasta brings a little ease to your busy week. It is proof that healthy eating can be truly delicious and comforting. Enjoy every bite!
— Katie Wood
Ingredients
- 2 cups low -fat cottage cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic , minced
- 1/2 cup low -sodium chicken broth
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 12 ounces high -protein lentil or chickpea pasta
Instructions
- Boil a large pot of salted water and cook the high-protein pasta according to package directions until al dente.
- While pasta cooks, place cottage cheese, grated Parmesan, and chicken broth into a high-speed blender.
- Process the mixture on high until the texture is completely smooth and aerated.
- Heat olive oil in a large skillet over medium-low heat and add minced garlic, sautéing for 60 seconds until fragrant.
- Lower the heat to the lowest setting and pour the blended sauce into the skillet.
- Season with salt, black pepper, and nutmeg, stirring continuously for 2 to 3 minutes until heated through. Do not allow the sauce to boil to prevent protein separation.
- Drain the pasta, reserving 1/4 cup of pasta water.
- Toss the pasta directly into the skillet with the sauce, adding reserved water if needed to reach desired consistency.
