About this recipe
This High Protein Cottage Cheese Alfredo Pasta is creamy, cozy, and much easier than it looks. The cottage cheese blends into a smooth Alfredo-style sauce with garlic and parmesan, giving the pasta a rich texture while keeping the recipe higher in protein than a classic Alfredo.
Ingredients
Pasta
- 8 oz high-protein pasta (such as chickpea, lentil, or protein-enriched pasta)
- 1 tsp kosher salt (for the pasta water)
- 1/2 cup reserved pasta water (use as needed)
Cottage cheese Alfredo sauce
- 1 1/2 cups cottage cheese
- 1/2 cup milk (plus more if needed)
- 1/2 cup grated parmesan cheese
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1/2 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/4 tsp kosher salt (plus more to taste)
- 1 tsp lemon juice (optional, to brighten)
Finish
- 2 tbsp fresh parsley (chopped)
- 2 tbsp extra parmesan (optional)
- 1/4 tsp red pepper flakes (optional)
Equipment
Large Pot
Large Skillet
Blender
Colander
Tongs
Instructions
- 1
Cook the pasta
Cook the pasta in salted water according to the package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- 2
Blend the sauce
Add the cottage cheese, milk, parmesan, black pepper, salt, Italian seasoning, and lemon juice if using to a blender. Blend until smooth and creamy.
- 3
Cook the garlic
Heat olive oil in a large skillet over medium-low heat. Add the garlic and cook for 30 to 60 seconds, stirring often, until fragrant but not browned.
- 4
Warm the Alfredo sauce
Pour the blended cottage cheese sauce into the skillet and warm gently over low heat. Stir often and add a splash of pasta water if the sauce gets too thick.
- 5
Toss and serve
Add the pasta to the sauce and toss until coated. Stir in more pasta water as needed until creamy. Top with parsley, extra parmesan, and red pepper flakes if using.
Tips
- Blend until very smooth: A blender gives the cottage cheese sauce the smoothest Alfredo-style texture.
- Use low heat: Warm the sauce gently so the cottage cheese stays creamy instead of separating.
- Save pasta water: Pasta water helps loosen the sauce and makes it cling to the noodles.
Substitutions
- Use regular pasta: Regular pasta works well, but high-protein pasta gives the recipe more protein per serving.
- Add chicken: Add grilled chicken, rotisserie chicken, or sautéed shrimp if you want even more protein.
- Add vegetables: Stir in spinach, peas, broccoli, mushrooms, or roasted zucchini for extra volume and color.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezer: Freezing is not ideal because creamy cottage cheese sauces can change texture after thawing. Reheating: Reheat gently with a splash of milk or water, stirring until the sauce becomes creamy again.
Nutrition
- Serving Size
- Calories
- 425
- Protein
- 34g
- Carbohydrates
- 52g
- Fat
- 10g
- Fiber
- 8g
- Sugar
- 5g
- Sodium
- 640mg
FAQ
Can I make cottage cheese Alfredo sauce ahead of time?
Yes. Blend the sauce ahead and refrigerate it for up to 2 days, then warm it gently before tossing with pasta.
Does cottage cheese Alfredo taste like cottage cheese?
Not much once it is blended with parmesan, garlic, and seasoning. It tastes creamy and savory.
Why did my cottage cheese Alfredo sauce separate?
The heat was likely too high. Warm the sauce gently over low heat and avoid boiling it.
Recipe Card
High Protein Cottage Cheese Alfredo Pasta
A creamy high-protein pasta with a smooth cottage cheese Alfredo sauce, parmesan, garlic, and tender pasta.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Pasta
- 8 oz high-protein pasta (such as chickpea, lentil, or protein-enriched pasta)
- 1 tsp kosher salt (for the pasta water)
- 1/2 cup reserved pasta water (use as needed)
Cottage cheese Alfredo sauce
- 1 1/2 cups cottage cheese
- 1/2 cup milk (plus more if needed)
- 1/2 cup grated parmesan cheese
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1/2 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/4 tsp kosher salt (plus more to taste)
- 1 tsp lemon juice (optional, to brighten)
Finish
- 2 tbsp fresh parsley (chopped)
- 2 tbsp extra parmesan (optional)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook the pasta: Cook the pasta in salted water according to the package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Blend the sauce: Add the cottage cheese, milk, parmesan, black pepper, salt, Italian seasoning, and lemon juice if using to a blender. Blend until smooth and creamy.
- Cook the garlic: Heat olive oil in a large skillet over medium-low heat. Add the garlic and cook for 30 to 60 seconds, stirring often, until fragrant but not browned.
- Warm the Alfredo sauce: Pour the blended cottage cheese sauce into the skillet and warm gently over low heat. Stir often and add a splash of pasta water if the sauce gets too thick.
- Toss and serve: Add the pasta to the sauce and toss until coated. Stir in more pasta water as needed until creamy. Top with parsley, extra parmesan, and red pepper flakes if using.
