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Cottage Cheese Alfredo Sauce - Creamy, Lighter, and Weeknight-Easy

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cottage cheese: 2 cups, full-fat or 2% for best texture
  • Unsalted butter: 2 tablespoons
  • Fresh garlic: 2–3 cloves, minced
  • Freshly grated Parmesan cheese: 1/2 cup, plus more for serving
  • Milk: 1/3 to 1/2 cup (whole or 2%) to loosen the sauce
  • Lemon juice: 1–2 teaspoons, to taste
  • Salt and black pepper: to taste
  • Optional add-ins: pinch of red pepper flakes, grated nutmeg, chopped parsley
  • For serving: Cooked pasta (fettuccine is classic), chicken, shrimp, or steamed vegetables

Method
 

  1. Blend the base: Add cottage cheese to a blender with 1/3 cup milk. Blend on high until completely smooth and glossy, 30–60 seconds. If it looks thick, add another splash of milk.
  2. Warm the garlic: In a large skillet over medium-low heat, melt the butter. Add minced garlic and cook until fragrant, about 30–60 seconds. Don’t brown it—keep the heat gentle.
  3. Combine and heat gently: Pour the blended cottage cheese into the skillet. Stir continuously over low heat until warmed through and starting to steam, 2–3 minutes. Keep the heat low to prevent curdling.
  4. Add Parmesan and season: Stir in Parmesan until fully melted and smooth. Add 1 teaspoon lemon juice, a pinch of salt, and plenty of black pepper. Taste and adjust with more lemon, salt, or milk for consistency.
  5. Toss with pasta: Add hot, just-cooked pasta directly to the skillet with a splash of pasta water. Toss until the sauce coats every strand and reaches a silky consistency.
  6. Finish and serve: Sprinkle with extra Parmesan, more pepper, and parsley if you like. Serve right away.