Introduction

Okay, confession time. Sometimes, you just need a big bowl of creamy, comforting pasta, right? That feeling of twirling those noodles coated in a rich, velvety sauce? Pure bliss! Classic Alfredo is amazing, no doubt, but let’s be real, it can feel a little heavy sometimes. And maybe you don’t always have all that heavy cream and butter on hand?

Well, get ready for a game-changer! This Cottage Cheese Alfredo is my little secret weapon for getting that dreamy, creamy pasta fix without all the guilt. Seriously, you won’t believe how luscious and satisfying this is, and the best part? It comes together in mere minutes, making it absolutely perfect for those busy weeknights when you want something delicious and homemade fast. It’s become a family favorite around here, and I bet it will at your place too!

Why You’ll Love This Recipe

This isn’t just another pasta recipe; it’s a pasta recipe that checks all the boxes! You’re going to fall head over heels for it because it’s:

Fast: Seriously, ready in under 20 minutes, start to finish. Quicker than ordering takeout!
Easy: If you can boil pasta and use a blender, you can make this. It’s truly foolproof.
Perfect for Sharing: Whip up a big batch for family dinner or a casual get-together. Everyone will devour it!
Crowd-Pleasing: Even skeptical eaters (or picky kids!) won’t guess the secret ingredient. It tastes just like the comforting alfredo they love.

Ingredients

The magic happens with just a few simple ingredients, many of which you might already have in your kitchen!

8 oz Pasta: Grab your favorite shape! Fettuccine, linguine, penne, rigatoni – they all work beautifully to catch that creamy sauce.
1 cup Cottage Cheese: The star of our show! Full-fat cottage cheese is my pick for the ultimate creamy texture, but you can use lower fat if you prefer (just know the sauce might be slightly less rich). Don’t worry, we’re blending away those curds!
1/2 cup Parmesan Cheese: Adds that classic salty, nutty alfredo flavor. Freshly grated is always best if you have it!
3/4 cup Whole Milk: Helps thin out the sauce and make it wonderfully pourable. Whole milk adds richness, but other milks can work in a pinch.
1 tsp Cornstarch: Our little thickening helper! This ensures the sauce coats the pasta perfectly without needing heavy cream.
1/2 tsp Basil: Dried is totally fine here and easy to use.
1 tsp Garlic Powder: Gives us that essential garlicky punch without having to mince fresh garlic. So convenient!
1/2 tsp Oregano: Another simple dried herb to boost the flavor.
Salt & Black Pepper: To taste! These are crucial for bringing all the flavors together. Don’t be shy about seasoning!

How to Make It

Okay, let’s get cooking! This is where the magic happens – quickly!

First things first, get a large pot of salted water boiling for your pasta. While that’s heating up, you can start on the sauce.

Once the water is boiling, add your pasta and cook it according to the package directions until al dente. Make sure you don’t overcook it!
While the pasta is happily cooking, grab your blender or food processor. Add the cottage cheese, whole milk, cornstarch, basil, garlic powder, oregano, a good pinch of salt, and a generous grind of black pepper.
Blend, blend, blend! You want this mixture to be super smooth and creamy. Keep going until there are absolutely no cottage cheese curds left. This might take a minute or two, depending on your blender.
Now, add the grated Parmesan cheese to the blender. Give it another quick blitz, just for a few seconds, or you can stir it in by hand if you prefer.
Before you drain the pasta, make sure to reserve about 1 cup of the starchy pasta water. This is liquid gold for your sauce consistency!
Drain the pasta and immediately return it to the warm pot (off the heat).
Pour the smooth cottage cheese sauce over the hot pasta in the pot.
Stir gently to coat all the noodles evenly with the sauce.
Place the pot back on the stove over very low heat. Stir continuously for 1-2 minutes, allowing the sauce to warm through and thicken slightly. If the sauce seems too thick, add a splash or two of that reserved pasta water, stirring it in until you reach your desired creaminess.
Taste the pasta and sauce. Does it need more salt? More pepper? Now’s the time to adjust the seasoning!
Serve immediately! Garnish with a little extra Parmesan or fresh herbs if you like.

Substitutions & Additions

This recipe is wonderfully flexible! Feel free to play around and make it your own.

Cheeses: Don’t have Parmesan? A little nutritional yeast can add a cheesy flavor (great for dairy-free versions too!). You could also experiment with adding a tiny bit of cream cheese for extra richness, but blend it in very well.
Milk: While whole milk gives the best texture, 2% milk will work. For non-dairy, unsweetened cashew milk or oat milk are usually the creamiest plant-based options, but the sauce consistency might be a little different.
Herbs: Swap the basil and oregano for Italian seasoning, or use fresh herbs like parsley or chives stirred in at the end.
Make it a Meal: Toss in some cooked, diced chicken, sautéed shrimp, or crumbled Italian sausage.
Veggies: Stir in some sautéed spinach, mushrooms, roasted broccoli, or cherry tomatoes for added nutrients and color.
Spice: Add a pinch of red pepper flakes to the sauce for a little heat.
Lemon: A squeeze of fresh lemon juice or some lemon zest stirred in at the end can brighten everything up beautifully.

Tips for Success

Even though this recipe is simple, a few little tricks can make it absolutely perfect:

Blend SMOOTH: I can’t stress this enough! The key to hiding the cottage cheese is blending until there are zero curds visible. A powerful blender helps, but even a standard one will get there with enough time.
Use Hot Pasta: Adding the sauce to hot, just-drained pasta helps the sauce warm through and cling properly.
Don’t Overheat: Once the sauce is on the pasta, just warm it gently over low heat. Boiling or high heat can sometimes cause dairy sauces to separate.
Reserve Pasta Water: Seriously, don’t skip this step! It’s your best friend for achieving the perfect creamy consistency and helping the sauce emulsify (that’s just a fancy word for staying smooth and together).
Taste and Adjust: Always taste your sauce just before serving. A little extra salt, pepper, or even a pinch more garlic powder can make all the difference.

How to Store It

Leftovers? Lucky you! This pasta stores pretty well.

Let any leftover pasta cool completely, then transfer it to an airtight container. Store it in the refrigerator for 3-4 days.

To reheat, the best way is gently on the stovetop in a small pan. Add a splash of milk or water while stirring over low heat until warmed through. You can also microwave it, but heat it in short bursts, stirring in between, to prevent the sauce from separating or becoming oily.

FAQs

Got questions? I’ve got answers!

Can I taste the cottage cheese? Nope! As long as you blend it until it’s completely smooth, the texture disappears and the flavor is masked by the Parmesan, herbs, and seasonings. It just adds creaminess and body.
Is this actually healthy? While not a health food miracle, it’s definitely a lighter alternative to traditional alfredo made with heavy cream and butter. Cottage cheese adds protein and less fat than heavy cream, making it a more balanced option.
Can I use fresh herbs instead of dried? Absolutely! Use about 1-2 tablespoons of finely chopped fresh basil and oregano, stirring them in just before serving for the brightest flavor.
My sauce seems too thick/thin. What happened? If it’s too thick, add more reserved pasta water or a splash of milk while heating. If it’s too thin, it might not have heated quite enough to let the cornstarch activate. Gentle heating and stirring should thicken it. Avoid boiling.

Secretly Creamy Cottage Cheese Alfredo

A quick and easy pasta recipe that delivers creamy, comforting Alfredo texture using cottage cheese instead of heavy cream, ready in under 20 minutes.

Print Recipe Pin Recipe

Equipment

Large pot For boiling pasta
Blender Or food processor
Measuring Cups
Measuring spoons

Ingredients

Hauptzutaten

8 oz Pasta Your favorite shape (fettuccine, linguine, penne, rigatoni)
1 cup Cottage Cheese Full-fat recommended for best texture
0.5 cup Parmesan Cheese Freshly grated recommended
0.75 cup Whole Milk Other milks can work in a pinch
1 tsp Cornstarch
0.5 tsp Basil Dried
1 tsp Garlic Powder
0.5 tsp Oregano Dried
Salt To taste
Black Pepper To taste
1 cup Reserved Pasta Water

Instructions

Get a large pot of salted water boiling for your pasta.
Once the water is boiling, add your pasta and cook it according to the package directions until al dente. Make sure you don't overcook it!
While the pasta is happily cooking, grab your blender or food processor. Add the cottage cheese, whole milk, cornstarch, basil, garlic powder, oregano, a good pinch of salt, and a generous grind of black pepper.
Blend, blend, blend! You want this mixture to be super smooth and creamy. Keep going until there are absolutely no cottage cheese curds left. This might take a minute or two, depending on your blender.
Now, add the grated Parmesan cheese to the blender. Give it another quick blitz, just for a few seconds, or you can stir it in by hand if you prefer.
Before you drain the pasta, make sure to reserve about 1 cup of the starchy pasta water.
Drain the pasta and immediately return it to the warm pot (off the heat).
Pour the smooth cottage cheese sauce over the hot pasta in the pot.
Stir gently to coat all the noodles evenly with the sauce.
Place the pot back on the stove over very low heat. Stir continuously for 1-2 minutes, allowing the sauce to warm through and thicken slightly. If the sauce seems too thick, add a splash or two of that reserved pasta water, stirring it in until you reach your desired creaminess.
Taste the pasta and sauce. Does it need more salt? More pepper? Now's the time to adjust the seasoning!
Serve immediately! Garnish with a little extra Parmesan or fresh herbs if you like.

Notes

Key Tips:
- Blend the cottage cheese mixture until absolutely smooth, with zero curds.
- Use hot, just-drained pasta for best results.
- Warm the sauce gently over low heat once added to the pasta; avoid boiling.
- Always reserve pasta water for adjusting consistency.
- Taste and adjust seasoning before serving.

Storage:
- Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat gently on the stovetop with a splash of milk or water, or microwave in short bursts, stirring often.