Cottage Cheese Alfredo

A plate of pasta with parmesan cheese and parsley.

5 from 7 votes

The Alfredo sauce for this cottage cheese Alfredo is made with cottage cheese, a little bit of heavy cream, and sauted vegetables. All ou have to do is blend all of the ingredients together into athick and creamt sauce before tossing it with pasta.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: Cottage Cheese Alfredo

Servings:

Author: Linley Hanson

Ingredients

8 oz. fettucini pasta
2 tablespoons olive oil or butter
½ large white onion minced
3/4 teaspoon sea salt separated
4 cloves garlic minced
1 cup cottage cheese 2% or whole milk
1/4 cup starchy pasta water
1 tablespoon fresh chopped parsley
2-3 tablespoons grated parmesan cheese
Salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes.
While the pasta is cooking, heat the olive oil over medium/high heat. When the olive oil is fragrant, add the onion and season with ¼ teaspoon of salt. Saute for 4-5 minutes. Add the garlic and saute for an additional 1 minute. Remove from heat and set aside to cool.
Set aside ½ cup of pasta water before straining the pasta. Rinse with water and set aside.
Add the cottage cheese, remaining salt, and the onions and garlic to a high-speed blender. Blend on high for about 30 seconds until smooth. Add 3 tablespoons of pasta water to the blender and blend on high for an additional 30 seconds to 1 minute. The mixture should be bubbly and almost frothy, but should have no lumps and be creamy.
Transfer the pasta back into the pot and pour the Alfredo sauce over the pasta and toss. Heat over low heat until it reaches the desired temperature.
Top with fresh parsley, grated parmesan, salt, and cracked pepper.

Video

Notes

It is important that the cottage cheese mixture is blended for 2 minutes. It incorporates all ingredients that prevent the sauce from curdling later.
To avoid curdling, do not heat the pasta over high heat.
This recipe used to include 2 tablespoons of heavy cream, but we've made it so many times without it, and it just doesn't need it!
The nutrition information uses Carbe Diem pasta.

Nutrition