Cottage Cheese Alfredo Sauce
Cottage cheese alfredo sauce is ultra creamy, full of flavor, protein packed, and a lighter alternative to traditional alfredo sauce. It’s made with simple ingredients and goes well with any pasta or pasta swap!
Chicken alfredo is a go to on pasta night, but normally the sauce is made with tons of butter and heavy cream.
I have found the best way to make creamy alfredo sauce using low fat cottage cheese and Greek yogurt.
For those who turn their nose up at cottage cheese recipes, you are missing out if you aren’t blending it.
This process totally changes the flavor and texture and is my secret ingredient when making mac and cheese, pancakes, and buffalo chicken dip.
The first time I tried to recreate classic alfredo, I made it only with greek yogurt and while it was still tasty, this cottage cheese pasta sauce is on a whole new level!
You could also use blended cottage cheese in your other cheese sauces. It will give it a velvety texture while cutting back on other ingredients.
Ingredients Needed
- extra virgin olive oil
- corn starch – our thickening agent.
- vegetable or chicken broth
- skim milk – is a lighter option and has less milk fat compared to others. Unsweetened almond milk is also an option or any unflavored/unsweetened milk alternative.
- 4% cottage cheese – I chose 4% as a lower fat option. Do not skip adding it to the blender or food processor. This makes it super creamy!
- plain greek yogurt – you can use non-fat or 2%.
- minced garlic – you could also use garlic powder instead of fresh garlic.
- freshly grated parmesan
- Italian seasoning, black pepper, salt.
How to Make Creamy Cottage Cheese Alfredo Sauce
In a large saucepan, heat the oil over medium heat.
Stir in the minced garlic and cook for 1-2 minutes.
Sprinkle in the cornstarch, and stir constantly for 1 minute.
Slowly whisk in the milk and broth, until the sauce is smooth.
Increase the heat to medium-high, and bring the sauce to a simmer.
Whisk constantly while simmering for 2 minutes or until the mixture begins to thicken.
Remove the sauce from the heat and stir in the blended cottage cheese and Greek yogurt.
Place the creamy sauce back on the stove, and stir in the seasonings and parmesan cheese. Simmer for another couple of minutes over medium-low heat, while whisking constantly.
Serve over your favorite pasta or zoodles.
If serving with pasta, cook pasta according to the package instructions before the sauce has finished. Then toss the cooked pasta in the blended cottage cheese alfredo sauce and serve.
Substitutions and Variations
Veggies: you could always add broccoli, spinach, mushrooms, or sun-dried tomatoes.
Spicy: add a dash or two of red pepper flakes.
Protein: top with grilled chicken breast or shrimp for a more protein packed fettuccine alfredo.
Tips for Making
- The blended sauce is the key secret in the healthy alfredo sauce recipe. When you add the cottage cheese to a high-powered blender, it makes it extra creamy, removes the normal texture, and creates a smooth sauce when you are ready to serve.
- Make sure you are stirring the cottage cheese sauce often while cooking. Because of all of the dairy, it can scorch easily.
- Bring your dairy to room temperature. This helps it to mix into the sauce more easily.
Ways to Serve
- Zucchini noodles
- Palmini pasta (hearts of palm pasta) – palmini pasta is a great pasta substitute, learn how to cook palmini with me!
- Chickpea pasta – great for a high protein meal
How to Store
Leftover cottage cheese alfredo pasta can be kept in an air-tight container in the refrigerator for up to 5 days.
You can store the homemade alfredo sauce separately or with the noodles.
If it needs to be thinned out, add a splash of milk or broth before reheating.
More Amazing and Easy Pasta Recipes:
- High Protein Pasta Salad
- Healthy Buffalo Chicken Pasta Bake
- The BEST Goat Cheese Pasta
- Pesto Pasta Chicken Bake
Cottage Cheese Alfredo Sauce
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons cornstarch
- 1 cup vegetable or chicken broth
- 1/2 cup skim milk
- 1/2 cup 4% cottage cheese blended in a blender until smooth
- ¼ cup plain greek yogurt
- 2 tsp minced garlic
- 1/2 cup freshly grated parmesan
- 1/2 tsp Italian seasoning
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add your minced garlic and cook for 1-2 minutes.
- Sprinkle with cornstarch and cook for one minute, stirring constantly.
- Slowly add in broth and milk while whisking and combine until smooth.
- Raise heat to medium high and bring the mixture to a simmer.
- Simmer for about 2 minutes, whisking constantly, until it starts to thicken.
- Remove from heat and little by little, whisk in blended cottage cheese and greek yogurt.
- Once combined, place back on the stove at medium heat and stir in Parmesan cheese, salt, pepper, and Italian seasoning.
- Bring to a simmer and simmer for an additional 2 minutes, whisking constantly.
- Serve immediately over pasta or zoodles. If not using immediately, store in an airtight container in the fridge.
