It is 6pm on a busy Tuesday. You want comfort food but need something healthy. This High Protein Cottage Cheese Alfredo is the perfect answer.
It delivers a velvety, rich sauce without any heavy cream. Your family will love this cozy, satisfying meal. It feels like a treat but fuels your body well.
Why This Recipe Is a Winner
This recipe is a total game-changer for your weekly routine. It swaps traditional heavy fats for protein-packed cottage cheese. You get a massive protein boost in every single bite.
It is perfect for a healthy reset this season. Your kids will never guess it is actually good for them. You can have a gourmet meal on the table in minutes.
Simple Method
Making this sauce is incredibly simple and very fast. You just toss the ingredients into a blender. There is no need for complex roux or thickening. Even a beginner cook can master this creamy texture easily.
Ingredients You’ll Need
These ingredients are likely already in your kitchen pantry.
- 8 oz protein-enriched or chickpea pasta
- 1.5 cups 2% low-fat cottage cheese
- 0.5 cup freshly grated parmesan cheese
- 0.25 cup unsweetened almond milk or skim milk
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 0.5 tsp sea salt
- 0.25 tsp ground black pepper
- 0.125 tsp ground nutmeg
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Reserve 0.5 cup of pasta cooking water, then drain the pasta and set aside.
- In a high-speed blender, combine the cottage cheese, grated parmesan, milk, salt, pepper, and nutmeg; blend on high until the mixture is completely smooth and no curds remain.
- Heat the olive oil in a large skillet over medium heat; add the minced garlic and sauté for approximately 1 minute until fragrant but not browned.
- Reduce the skillet heat to low and pour in the blended cottage cheese mixture.
- Whisk the sauce constantly for 2 to 3 minutes until heated through, ensuring the sauce does not reach a rolling boil to prevent curdling.
- Add the cooked pasta to the skillet and toss to coat thoroughly.
- Adjust the consistency by adding the reserved pasta water 1 tablespoon at a time until the sauce reaches the desired thickness.
- Serve immediately, garnished with additional black pepper if desired.
Best Ways to Enjoy It
Serve this warm in your favorite shallow bowls. Pair it with a fresh green garden salad. Roasted broccoli also adds a lovely, healthy crunch. It makes any weeknight dinner feel like a special occasion.
How to Store Leftovers
Store leftovers in an airtight container in the fridge. It stays fresh for up to three days. Reheat it gently on the stove over low heat. You may need a splash of milk to loosen it. Do not microwave on high to avoid curdling.
Tips for Best Results
- Do not let the sauce boil or it might curdle.
- Use fresh garlic for the best aromatic flavor.
- Always reserve your pasta water before draining.
- Blend the sauce until it is completely smooth.
- Try chickpea pasta for even more protein.
- Grate your own parmesan for a smoother melt.
- Keep the heat low when adding the cheese mixture.
Ways to Switch It Up
- Add grilled chicken for a heartier, protein-rich meal.
- Stir in fresh baby spinach at the very end.
- Use a pinch of red pepper flakes for heat.
- Swap for gluten-free pasta if your family needs it.
Quick Answers
Does it taste like cottage cheese?
No, it does not. Once blended, it tastes like a rich cream sauce. The parmesan and garlic provide the main flavor.
Can I use fat-free cottage cheese?
I recommend using 2% cottage cheese. It provides the best creamy texture and flavor. Fat-free versions can sometimes become too thin.
I hope this creamy pasta brings a little joy to your table tonight. It is the perfect way to eat well without the stress. Happy cooking!
— Katie Wood
Ingredients
- 8 oz protein -enriched or chickpea pasta
- 1.5 cups 2% low-fat cottage cheese
- 0.5 cup freshly grated parmesan cheese
- 0.25 cup unsweetened almond milk or skim milk
- 2 cloves garlic , minced
- 1 tbsp extra virgin olive oil
- 0.5 tsp sea salt
- 0.25 tsp ground black pepper
- 0.125 tsp ground nutmeg
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Reserve 0.5 cup of pasta cooking water, then drain the pasta and set aside.
- In a high-speed blender, combine the cottage cheese, grated parmesan, milk, salt, pepper, and nutmeg; blend on high until the mixture is completely smooth and no curds remain.
- Heat the olive oil in a large skillet over medium heat; add the minced garlic and sauté for approximately 1 minute until fragrant but not browned.
- Reduce the skillet heat to low and pour in the blended cottage cheese mixture.
- Whisk the sauce constantly for 2 to 3 minutes until heated through, ensuring the sauce does not reach a rolling boil to prevent curdling.
- Add the cooked pasta to the skillet and toss to coat thoroughly.
- Adjust the consistency by adding the reserved pasta water 1 tablespoon at a time until the sauce reaches the desired thickness.
- Serve immediately, garnished with additional black pepper if desired.
