Cottage Cheese Alfredo Pasta

Yumna Jawad

4.98 from 141 votes

This 5-ingredient Cottage Cheese Alfredo Pasta is so creamy and makes for a great vegetarian option, or paired with chicken or fish for a heartier meal.

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Ready to mix up pasta night? Enter cottage cheese alfredo! It’s a protein-packed twist on a classic alfredo. Simple, hearty, and full of flavor, this cottage cheese pasta sauce combines effortlessly with linguine, promising a meal that’s both comforting and memorable. And if you’ve never tried cottage cheese in your pasta recipes before, you’re in for a pleasant surprise.

Cottage cheese alfredo pasta in a pot with tongs tucked into the pasta, garnished with fresh chopped parsley.

Table of Contents

  1. Why you’ll love this COTTAGE CHEESE PASTA
  2. Ingredients to make COTTAGE CHEESE ALFREDO PASTA
  3. How to make COTTAGE CHEESE ALFREDO PASTA
  4. Tips for making the best COTTAGE CHEESE PASTA SAUCE
  5. Popular substitutions & additions
  6. What to serve with COTTAGE CHEESE PASTA
  7. How to store & reheat COTTAGE CHEESE ALFREDO PASTA
  8. Frequently asked questions
  9. More cottage cheese recipes:
  10. Cottage Cheese Alfredo Pasta Recipe

What I love about this cottage cheese alfredo is its straightforwardness. Cottage cheese pasta sauce doesn’t rely on complicated ingredients or cooking processes. Paired with garlic and freshly grated Parmesan, it’s a match made in culinary heaven. Give it a try, and you might just find a new favorite in your dinner rotation.

Why you’ll love this COTTAGE CHEESE PASTA

  • Protein-rich sauce. Alfredo sauce is known for its creaminess but not for its protein content. But this sauce is different. Each serving of this cottage cheese Alfredo pasta has about 16 grams of protein.
  • Customizable. Add more veggies for extra nutrition, or make it a hearty and satisfying meal by adding another protein like chicken or shrimp.
  • Great for any day of the week. Whether you’re looking for a quick and easy meal on a busy weeknight or a weekend indulgence, this cottage cheese pasta checks off all the boxes. It’s creamy, satisfying, and flavorful and easily transitions from family-friendly meals to elegant dining.

Ingredients to make COTTAGE CHEESE ALFREDO PASTA

  • Cottage cheese: This serves as the base for the Alfredo-like sauce. It provides a smooth texture without the need for heavy cream, like in traditional Alfredo sauce.
  • Parmesan cheese: Freshly grated Parmesan cheese adds a deep, savory, and nutty flavor and is a key ingredient in traditional Alfredo sauce.
  • Garlic: Another common ingredient in Alfredo sauce is fresh garlic. It adds a flavor that complements the creaminess of the sauce.
  • Butter: Adds richness and helps bind the sauce together. Use unsalted butter to avoid oversalting your Alfredo sauce, and bring it to room temperature first for easy blending.
  • Linguine: This long pasta absorbs the sauce while providing a satisfying texture to the overall dish.
  • Salt and pepper: These basic seasonings balance the overall flavor.
  • Fresh parsley: Chopped parsley is used as a garnish to add herbaceous flavor and a pop of color.
Ingredients for recipe: uncooked linguine, butter, cottage cheese, parmesan, salt, pepper, and a garlic clove.

How to make COTTAGE CHEESE ALFREDO PASTA

  1. Add cottage cheese, Parmesan cheese, butter, garlic, and salt and pepper to a high-speed blender.
  2. Process until smooth to create an alfredo-like sauce.
  3. Cook pasta until al dente in a large pot of water. Add alfredo sauce and a little bit of pasta water to the cooked pasta.
  4. Over low heat, gently toss the pasta to warm the sauce until all liquid has been absorbed.
4 image collage making recipe: 1- ingredients added to a blender before blending, 2- after blending to show a smooth white sauce, 3- sauce poured over cooked linguine in a pan, 4- after tossing sauce and noodles together.

Tips for making the best COTTAGE CHEESE PASTA SAUCE

  1. Use whole milk cottage cheese. Skip the low-fat cottage cheese and use whole milk or 4% cottage cheese to help create a creamy and rich texture similar to traditional Alfredo sauce. Low-fat cottage cheese has too much moisture and lower fat content to yield the same results.
  2. Reserve pasta water before draining the pasta. The starch in pasta water helps to emulsify the sauce, making it stick to the pasta better.
  3. Control the consistency of the sauce. You can adjust the thickness of the sauce by adding more reserved pasta water. Add a little at a time until you reach your desired consistency.
  4. Warm the sauce gently. When adding the sauce to the pasta, heat it gently over low heat and stir constantly to prevent it from separating or curdling.
  5. Cook your pasta until just al dente: You want your pasta to soak up some of the sauce without getting overcooked. Al dente is perfect for Alfredo!
  • Use another pasta. Swap out linguine with other pasta shapes such as fettuccine, tagliatelle, or even short pasta like penne.
  • Add vegetables. Saute mushrooms and onions in the pan separately, then add to the Alfredo pasta and stir to combine. Or gently stir in cooked broccoli to give this pasta dish some veggies.
  • Have fun with garnishes. In addition to fresh parsley, you can sprinkle red pepper flakes for a touch of heat or add some lemon zest before serving for a burst of freshness. You can also top with toasted pine nuts or slivered almonds for added crunch and flavor.
  • Make it a complete meal. Add lemon garlic shrimp, oven-baked chicken, or air fryer salmon to bump up the protein even more and make it a heartier meal.
Serving of cottage cheese alfredo pasta in a bowl with pot of recipe nearby.

What to serve with COTTAGE CHEESE PASTA

How to store & reheat COTTAGE CHEESE ALFREDO PASTA

Store leftover cottage cheese pasta in an airtight container in the refrigerator.

To reheat, add a splash of milk or water to the bottom of a saucepan. Add the pasta and stir gently to loosen it up. Reheat on low heat, stirring occasionally, until the pasta is heated through. You can also reheat in a microwave in short intervals, stirring in between, until the pasta is heated through.

How long will COTTAGE CHEESE ALFREDO PASTA last in the fridge?

Cottage cheese pasta will last up to 4 days in the fridge.

Can i freeze COTTAGE CHEESE PASTA?

I do not recommend freezing leftover cottage cheese pasta sauce because the freezing and thawing will change the texture and consistency. The cottage cheese Alfredo sauce will become grainy and separated upon thawing, so it’s best to enjoy this fresh.

Frequently asked questions

Can I make this recipe gluten-free?

Absolutely! The sauce is naturally gluten-free; the only modification you would need to make is using gluten-free pasta instead of regular linguine. Be sure to check the cooking instructions on the gluten-free pasta package, as cooking times may vary. And remember to cook it until al dente to prevent mushy pasta.

Can I make the sauce ahead of time?

Yes! You can make the cottage cheese Alfredo sauce up to 4 days in advance and store it in the refrigerator. Reheat gently over low heat before combining it with cooked pasta.

How do I prevent the sauce from separating when reheating?

It’s important to use low heat and stir the sauce frequently. Be careful not to overheat, as it can cause the sauce to separate. You may also want to consider adding a small amount of milk, cream, or reserved pasta water to help maintain the creamy consistency.

Fork lifting up a bite of cottage cheese alfredo pasta from bowl.

You will love this take on traditional Aflredo sauce. It combines the elegance of a classic sauce with a protein-rich twist. This cottage cheese pasta recipe is perfect for both a weeknight convenience and a weekend indulgence. It’s creamy, satisfying, and oh-so-delicious!

More cottage cheese recipes:

If you try this feel good Cottage Cheese Alfredo Pasta recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Square image of a pan of cottage cheese alfredo pasta.
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Review

Cottage Cheese Alfredo Pasta

This 5-ingredient Cottage Cheese Alfredo Pasta is so creamy and makes for a great vegetarian option, or paired with chicken or fish for a heartier meal.
5 from 141 votes
Author Yumna Jawad
Servings 8 servings
Course Entree, Pastas
Calories 329
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

  • 2 cups cottage cheese 4% fat
  • ½ cup freshly grated Parmesan cheese
  • 1 garlic clove
  • ½ teaspoon salt plus more for cooking pasta
  • ½ teaspoon black pepper
  • 1 pound linguine
  • 4 tablespoons unsalted butter at room temperature
  • ¼ cup chopped fresh parsley optional
  • Grated Parmesan cheese optional, for serving

Instructions

  • Add cottage cheese, parmesan cheese, butter, garlic, salt and pepper to a high speed blender and process until smooth to create an alfredo-like sauce.
  • Bring a large pot of water to a boil. Season it to taste with salt, then add linguine and cook until al dente.
  • Drain the pasta, but reserve about 1 cup of the cooking liquid. Return the pasta to the pot and add ‘Alfredo’ sauce and about ½ cup of the pasta water. Set over low heat and cook, stirring constantly, until the sauce is warmed and most of the liquid has been absorbed, about 3 minutes.
  • Remove from heat and garnish with parsley and grated Parmesan cheese, if desired, before serving.

Equipment

All-Clad 5 Piece Cookware Set
5 Piece Cookware Set
Vitamix A3500 Ascent Series Smart Blender
High Speed Blender

Notes

Storage: Store leftover cottage cheese pasta in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk, pasta water (if you have any), or plain water to the bottom of a saucepan. Add the pasta and stir gently to loosen it up. Reheat on low heat, stirring occasionally, until the pasta is heated through. You can also reheat in a microwave in short intervals, stirring in between, until the pasta is heated through.
Tips: 
Use whole milk cottage cheese. Skip the low-fat cottage cheese and use whole milk or 4% cottage cheese to help create a creamy and rich texture similar to traditional Alfredo sauce. Low-fat cottage cheese has too much moisture and lower fat content to yield the same results.
Reserve pasta water before draining the pasta. The starch in pasta water helps to emulsify the sauce, making it stick to the pasta better.
Control the consistency of the sauce. You can adjust the thickness of the sauce by adding more reserved pasta water. Add a little at a time until you reach your desired consistency.
Warm the sauce gently. When adding the sauce to the pasta, heat it gently over low heat and stir constantly to prevent it from separating or curdling. 

Nutrition

Calories: 329kcal, Carbohydrates: 45g, Protein: 16g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 489mg, Potassium: 202mg, Fiber: 2g, Sugar: 3g, Vitamin A: 411IU, Vitamin C: 3mg, Calcium: 107mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegetarian
Cuisine American
Course: Entree, Pastas

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Comments

  1. I really enjoyed this. Despite other reviews, I used pre shredded Parmesan with no issue. It reheated nicely the next day too!

    Reply

  3. Tasted amazing looked amazing until I added the sauce into a saucepan with no heat and it turned into a liquid with lumps in it. Such a shame it was lovely until it get added into the warm pasta.

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    1. Did you use pre-shredded or pre-grated parmesan cheese? It has an anti-caking agent in it that can cause stuff to clump together.

      Reply

  4. We used good culture cultured cottage cheese and seemingly it became cheese curds when we added it back to the pot? Any idea why?

    Reply

    1. Hmm, I am not sure. Did you use pre-shredded or pre-grated parmesan cheese? It has an anti-caking agent in it that can cause stuff to clump together.

      Reply

  6. I’m so impressed with how easy and tasty this turned out. I love that it has higher protein content than store bought sauces because of the cottage cheese. I added the grilled lemon chicken to the pasta and it was great. Thanks Yumna!!

    Reply

  8. Winner winner pasta dinner @feelgoodfoodie September cooking challenge 🧑‍🍳 so delicious 😋 it reminded me of one of my childhood favorite dish- Hungarian cottage cheese pasta – Túrós csusza – it was a winner in our house 🏡 thank you @feelgoodfoodie for another keeper recipe – I made it with roasted garlic and @traderjoes linguine @good_culture cottage cheese the best cottage cheese I ever had in USA and of course Italian Parmesan with parsley 🌿 heaven 💕 I also posted it on my Instagram @agi1971

    Reply

  9. So here is my recipe challenge experience…..the first time I made it exactly as the recipe said. The sauce tastes so freaking good. You’d never know it was cottage cheese. But when I added it to the pasta and added the hot pasta water, it totally seized up. It tasted good, but wasn’t creamy.
    So I put it in the fridge and decided to figure it out another day. So today…I heated the pasta up slowly with a little butter. Made another batch of sauce… This time I used grated Parmesan (in the green bottle 😉) and didn’t add any hot water. Added it to the reheated pasta and it turned out heavenly! Going to get protein pasta and make it for my boyfriend. He’s going to think I’m lying about it being made without heavy cream. (He loves my fettuccine Alfredo)

    Reply

    1. It will seize up if you use pre-grated or shredded parm cheese. It’s coated in an anti-caking agent that does not play nice when melted. I am glad you were able to recover it though!

      Reply

  11. Extremely easy and absolutely delicious recipe. I have been making Alfredo sauce pasta for a while now but with this time substitute my ingredients with Yumna’s recipe and it was quite tasty. Thank you!

    Reply

  12. This recipe was delicious! My friend is so picky, but she loves all kinds of creamy, cheesy pasta, so this recipe was perfect! I’m also so glad that it’s so much healthier than traditional Alfredo pasta.

    Reply

  13. Yumna, this recipe is perfection! I made it for meal prep this week, added chicken and mushrooms. It heats up very well. Love that it’s jam packed with protein! Thank you!

    Reply

  17. This recipe is delicious made with the modification of using nonfat cottage cheese. Because of the butter in the recipe, there is still plenty of fat mediated delicious flavor!

    Reply

  18. This recipe is very easy and delicious. We added baked chicken and broccoli to it and made for great week dinner. The cottage cheese makes a great creamy sauce. Highly recommend!

    Reply

  19. We made this for the first time tonight and we really enjoyed it! This is something we’ll definitely add to our dinner rotation. We added probably less than half a cup of pasta water because we like our alfredo sauce really thick and it was the perfect consistency. I’m looking forward to making it for more people to try.

    Reply

  20. This is delicious!! My family ( including 2 teenagers) LOVED it.!!! I purposely didn’t tell them it was cottage cheese until after we ate It is so creamy with a great tartness. Definitely going to make again!! Thank you for this and I love watching you and you videos. You have a great voice!

    Reply

  22. Big hit at our house ESP with my boys who workout and don’t want the cream. They want chicken in the pasta next time. No chance to get a photo. I threw in broccoli which was yum Thank you!

    Reply

    1. Thank you so much Anne for the sweet feedback and for taking the time to make the comment that you sent me on Instagram over here. GLad you all enjoyed it!!

      Reply

  23. I was excited to try this recipe. It was easy, straight-forward, and I loved that it had a lot of protein. You really do need a high speed blender. I don’t have one. I tried to make this with a magic bullet and it wasn’t happening. I should have blended it in halves. I forgot to add the butter (added it straight to the pasta). I reserved some pasta water, but not enough. It was a disaster.
    But my daughter ate it and loved it. I ate it and loved it. I even added broccoli and chicken to it.
    Overall it’s a great recipe despite operator error. I would make this again after I search for my blender in the garage.

    Reply

    1. Aww sorry to hear that about the blender blunder! I think with 1/2 cup warm pasta water it will blender perfectly in any blender. I’m glad you and your daughter still enjoyed the recipe and I hope you make it again!

      Reply

  24. I was really craving a creamy alfredo pasta so i tried this recipe with some whole wheat pasta and some extra parmesan and YUM. So creamy and rich and at the same time , i know its protein-packed cottage cheese and not heavy cream ! Love it

    Reply

  25. This is just yummy and comforting. The sauce comes together so nicely and has great flavor. I was careful to choose a cottage cheese that is a bit lower in sodium since they very quite a bit from brand to brand. I also added grilled chicken and broccoli florets. It was delicious!

    Reply

  26. Hi there! Can’t wait to try this!! Does the butter need to be melted or softened to add to the blender?
    Can I use milk or chicken broth instead of the pasta water? (I am leftover plain pasta I cooked the other night)

    Reply

    1. Great questions! The butter should be at room temp so it is soft and easy to mix. Yes, you can use milk for a thicker base and chicken broth if you want it a little thinner. I hope you enjoy and can’t wait to hear what you think when you make it!

      Reply

  29. This recipe was super quick and easy to make and was a big hit with the family! My teenage boys approved of the high protein content and loved the taste. My younger daughter had idea what the “secret ingredient” was and asked for seconds. I served it with oven baked chicken tenders and a kale salad. Perfect weeknight meal!

    Reply

  30. This was so quick and simple and absolutely delicious! Next time, I’ll try adding broccoli and maybe chicken. This will be a new staple recipe.

    Reply

  31. This was the first time I do the monthly challenge and OH MY, it was delicious!!! I loved that it was so easy to make. My toddlers loved it. They had seconds. I added shrimp and left out the parsley because one of my little ones is picky with the green stuff. Thank you so much for sharing your recipes!!

    Reply

  32. This pasta Alfredo recipe was absolutely wonderful! It was so delicious as well as being quick and easy to prepare. I did add some bright green steamed broccoli florets and served along with a big salad. I have already passed the recipe on to several friends. This recipe will certainly become one of the standards on my rotation! I have made many recipes from this website and I have enjoyed every one! Thank you!

    Reply

  33. Made this tonight with a side of grilled chicken and roasted carrots and it was perfect! I love the amount of protein packed in here. Plus I gave it to my 9-mo and he seemed to like it too! 10/10!

    I would def recommend to make it a little thinner than you think bc it thickens up a lot as it cools

    Reply

  34. I made this for my husband and I last night and added a bunch of veggies into the pasta as well. This was a great protein-packed alternative to regular alfredo pasta! Yum, thank you!

    Reply

  35. This was my first monthly challenge, although I’ve been following Yumna forever! Since there’s only two of us at home, I made half the recipe which enough for tonight’s dinner and lunch tomorrow! Further, I didn’t have linguine, so I used TJ’s Trofie Italian pasta which worked perfectly.

    After we inhaled this protein-packed side dish that was a lovely compliment to our salmon entrée, I texted the recipe to my vegetarian son, and health conscious daughter!

    Reply

  36. It was a great alternative to Alfredo. I add mini zucchini and spinach to make it even heartier. It was an easy healthy weeknight dinner that I was happy to feed my family.

    Reply

  37. I always have cottage cheese in my kitchen but i’ve never used it in pasta cause i thought it would look granular. i’ve never thought of putting it in the blender. Now i have a new pasta recipe filled with protein and it’s actually so good!

    Reply

  38. So I saw this recipe on your page and instantly started craving for it. Being 37 weeks pregnant; grumpy, moody, lazy, swollen and always hungry; this seemed to be such a quick and easy recipe. Instantly hopped for the venture to satisfy the heart and soul (and of course the hungry mama and baby lol). Literally took less than 20 minutes to get done with it and devoured it in minutes. Made it again the next day for husband and served it with a side of air fried chicken. Oh so finger lickin’ good *chefs kiss*.

    It was so hearty, homey and as you say it ‘sooo good’! And the most loving part is when the husband dear volunteered to make this recipe himself whenever I’d be craving since it is so easy and quick. Thank you Yumna. Now I can always count on him to make me it anytime without me even moving an inch *evil laugh*

    Reply

  40. Yummy recipe my husband loved it so much.i added grilled chicken breasts and some jalapeno pepper at the top.his couch advised him to eat more protein and that dish was the right thing.Thank you that is so goood!

    Reply

  41. I made this pasta with veggies (sautéed garlic, onion, baby corn, bell peppers, peas)
    It was so yummy and tasty !!! Family approved for sure. Thanks a lot for this recipe! Will make it again for sure 🙂

    Reply

  42. Made it tonight with whole grain linguine and topped it with grilled chicken. Tasted so good and even the hubby liked it!

    Reply

  43. I made this with lemon garlic shrimp for some extra protein and topped it with red chili flakes for added spice. Easy to make, guilt free, and absolutely delicious!

    Reply

  44. Delicious! Thanks for the dinner inspiration- super easy to make and used protein pasta and chicken for a protein packed dinner!

    Reply

  45. Made this for supper tonight. My daughter jumped for joy when she tasted it and said “yum this is sooo good!” She doesn’t like pasta with tomato sauce so this was perfect for her. Was so easy to make which is bonus for me. Even more of a bonus, is the healthy ingredients used for this simple dish. Thanks Yamna for another successful meal.

    Reply

  46. Made this today and the family loved it! I added a chicken broth cube with the pasta water instead of the salt and it was a great addition to the flavour

    Reply

  47. made this last night….it was delicious!! I made mine with zucchini noodles and lentil pasta (gluten free). I added spinach and my husband had spicy chicken sausage with his!!

    Reply

    1. I made this with lemon garlic shrimp for some extra protein and topped it with red chili flakes for added spice. Easy to make, guilt free, and absolutely delicious!

      Reply

  48. This was another recipe with excellent raves at the family dinner table. So creamy and easy to make. Added grilled chicken and a sprinkle of red chili flakes. Definitely making this again and again….

    Reply

  49. Made this for dinner today and turned out really good. Only had 2% cottage cheese and the flavors were still delicious. Added some chili flakes for an extra kick.

    Reply

  50. This sauce was fantastic!! I added broccoli to the pasta. I cooked some chicken tenders in olive oil seasoned with pepper and garlic powder and served that on the side. I made this while at work and all the coworkers loved it. I will be making this again and again

    Reply

  56. I was scrolling through your recipes last week and made this! It was amazing, and my husband said it was the best pasta ever. The key is to use fresh Parmesan cheese, it can’t be pre shred or grated, you have to grate fresh!!! Lots of pepper and it is a winner!!!!

    Reply

  59. It’s really easy to make and tastes very good. I would use less garlic next time, though. Thanks for the recipe.

    Reply

    1. I am so sorry I am not sure what could have happened. Did you use a high-speed blender to incorporate everything? Also, freshly grated Parmesan free of additives is best for this sauce. If you use pre-shredded or grated parm it contains anti-caking agents that could possibly give the sauce a curdled appearance.

      Reply

  63. I just made the cooking challenge pasta and was so good. I wish I could post a picture. It’s even weight watchers friendly! Thank you for such a good recipe!

    Reply

  64. We made this recipe tonight! It was so yummy and super easy! We added air-fried Italian dressing marinated chicken and it was so delicious! Definitely going to make this again soon!

    Reply

  67. I made this tonight and it was my amazing!!! I added sautéed mushrooms on top. Whole family enjoyed it. Would definitely make it again.

    Reply