High Protein Cottage Cheese Alfredo Sauce
Creamy, high protein cottage cheese Alfredo sauce. Silky texture, big flavor, ready in ten minutes.
Equipment
- blender
- Skillet
- Tongs or Spatula
- Measuring cups and spoons
Ingredients
Core Ingredients
- 8 oz uncooked fettuccine noodles or any pasta you like
- 1 cup full-fat cottage cheese for the best creamy texture
- 1/2 cup unsweetened almond milk or regular milk
- 1/2 cup grated Parmesan cheese for sharp flavor
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter
- chopped parsley for garnish
- extra Parmesan cheese for garnish
Instructions
- Add cottage cheese, milk, Parmesan, Italian seasoning, garlic powder, and black pepper to a blender. Blend on high until completely smooth, about 60 to 90 seconds. If needed, add a splash of milk and blend again.
- Warm olive oil or butter in a skillet over medium-low heat. Pour in the blended sauce and whisk gently for 3–4 minutes until warmed and glossy. Do not boil.
- Add cooked pasta to the skillet and toss to coat. Adjust seasoning to taste. Garnish with parsley and extra Parmesan. Serve hot.
Notes
Use lactose-free or low-sodium cottage cheese if needed. Greek yogurt can replace half the cottage cheese for a tangy twist. Sauce keeps in fridge up to 4 days. Reheat gently with milk or pasta water to avoid curdling. Freezing is not recommended.
Nutrition
Calories: 347kcalCarbohydrates: 44gProtein: 20gFat: 11gSaturated Fat: 6gCholesterol: 35mgSodium: 458mgPotassium: 51mgFiber: 2gSugar: 2g
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