Description
A rich, creamy, and protein-packed Alfredo made with blended cottage cheese. It’s a lighter, fast, weeknight-friendly dinner that still tastes indulgent and comforting.
Ingredients
For the Sauce:
- 2 cups cottage cheese (4% fat)
- ½ cup freshly grated Parmesan cheese
- 1 garlic clove
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Pasta:
- 1 pound linguine
- 4 tablespoons unsalted butter, room temperature
- ¼ cup fresh parsley, chopped (optional)
- Additional grated Parmesan, for serving
Instructions
- Cook the linguine in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Blend the Alfredo sauce: In a blender, combine cottage cheese, Parmesan, garlic, salt, and pepper. Blend on high until completely smooth.
- Combine pasta & sauce: Return pasta to the pot over low heat. Add butter and stir until melted. Pour in the blended sauce.
- Adjust texture: Add reserved pasta water, a little at a time, until the sauce reaches your desired creaminess.
- Finish: Stir in parsley if using. Serve warm with extra Parmesan and black pepper.
Notes
- Blend the sauce for a full minute to ensure silkiness.
- Whole milk cottage cheese gives the richest, creamiest texture.
- Add a splash of pasta water before reheating leftovers.
- Great with chicken, shrimp, broccoli, spinach, or roasted mushrooms.
- Prep Time: 5 minutes
- Cook Time: 12 minutes