Cottage Cheese Fettuccine Alfredo, simple
Simple Cottage Cheese Fettuccine Alfredo is a lighter-ish twist of the classic Alfredo sauce. Packed with protein and simple to make!
Cottage cheese is having a hot moment.
As a kid growing up we ate a lot of cottage cheese whether as a side, stuffed in lasagna or garnished on top of salads. In fact, when we were in college we used to top tomato slices with cottage cheese for a low-carb snack.
It warms our heart and belly to see cottage cheese being used in so many different ways. A few of our favorite ways of using cottage cheese we've shared on the blog – Cottage Cheese Blueberry Waffles, Cottage Cheese Cracker Bites, Million Dollar Cheeseburger Spaghetti, and now this Simple Cottage Cheese Fettuccine Alfredo.
We say we dive into this updated pasta dish because we promise it’s simple to mix and bursting with flavor!
What is Cottage Cheese
Cottage cheese is a type of fresh cheese made from the curds of cow’s milk. It is a soft, lumpy cheese with a mild flavor. The curds are drained and typically washed to remove the lactose content, giving cottage cheese its characteristic texture. It can be eaten on its own or used in various recipes, both sweet and savory. Cottage cheese is often considered a lighter food option as it is a good source of protein and low in fat.
What is a Alfredo Sauce
Alfredo sauce is a rich and creamy sauce made primarily with butter, heavy cream, and Parmesan cheese. It is known for its smooth and velvety texture, creating a decadent and indulgent flavor profile.
For today’s recipe, we will be adding cottage cheese to the base of the Alfredo sauce to add protein to the sauce. Don’t worry, if don’t like the taste of cottage cheese, we promise you won’t be able to taste it!
Variations for Simple Cottage Cheese Fettuccine Alfredo
There are various ways to customize and create different variations of this Cottage Cheese Alfredo. Here are some ideas:
Spinach and Mushroom Alfredo: Add sautéed spinach and mushrooms to the Alfredo sauce for a flavorful and nutritious twist.
Chicken Alfredo: Mix in cooked and shredded chicken for a protein-packed version of Cottage Cheese Alfredo.
Broccoli Alfredo: Toss in steamed broccoli florets for a savory and veggie-filled Alfredo.
Sun-Dried Tomato Alfredo: Incorporate chopped sun-dried tomatoes for a burst of sweetness and tanginess.
Bacon and Peas Alfredo: Stir in crispy bacon bits and peas for a classic combination.
Proper Storing
Here are some guidelines on how to store Cottage Cheese Fettuccine Alfredo:
- Refrigeration: Transfer the Alfredo sauce to an airtight container and store it in the refrigerator. Consume within 3-4 days.
- Freezing: Allow the sauce to cool completely before freezing. Transfer it to a freezer-safe container and consume within 1-2 months for a favorite quality.
- Reheating: Reheat the refrigerated or thawed Alfredo sauce on the stovetop over low to medium heat
Prep 10 minutesCook 10 minutesTotal 20 minutesMakes 4
Ingredients
- 1/2 lb Fettuccine noodles
- 1 1/4 cups Cottage cheese
- 1 cup Milk
- 1/3 cup Shredded Parmesan cheese + more for garnish
- 2 cloves Garlic
- 3 tbsp Unsalted butter
- 1 tbsp All-purpose flour
- 1 tsp Kosher salt
- 1 1/2 cups Fresh spinach (optional)
- Red pepper flakes, for garnish
Method
- In a large stock pot, cook the noodles according to package instructions. Drain the noodles, reserving about 1/2 cup of pasta water. Set aside.
- Meanwhile, make the sauce. In a blender add cottage cheese, milk, Parmesan cheese, garlic, unsalted butter, all-purpose flour, and 1 tsp kosher salt. Blend until smooth. Transfer the Alfredo sauce to a large non-stick skillet. Bring the sauce to a medium simmer. Stir frequently until slightly thickened, about 5 to 7 minutes. Toss in the spinach if using and stir to combine.
- Next, add in the noodles and toss in the sauce until well coated. If the sauce is thick add in a splash or two of the reserved pasta water to help thin out. Once coated, divide among bowls and top with more Parmesan cheese and red pepper flakes.
