Cottage has been having a moment in the spot light. Growing up cottage was a lonely side thrown onto a lunch plate. It was enjoyed, but not really loved. But now, it has been transformed into an ingredient that can make ice cream, whipped, and even added into a pasta sauce to boost protein. This lighted up version of the classic recipe will be the best creamy cottage cheese alfredo sauce you will try.
This easy pasta dish really only takes a few pantry staples. I have omitted butter and cream, and replaced those with olive oil and a blend of milk and cottage cheese. Fresh grated parmesan cheese adds the perfect cheese element. It’s loaded with fresh garlic and herbs bring all the flavor. Simple, elegant and a meal the whole family will love.
For the pasta, you can choose pretty much whatever you would like to pair with this creamy sauce. I have used pappardelle, but a more classic fettuccini would be a perfect match. Whatever pasta you do use, just make sure that have a good pasta to sauce ratio. You will want the the there to plenty of sauce to enjoy.
Here are a few helpful hints for when making and serving this pasta sauce:
- The sauce will thicken once you add the pasta! And it will continue to thicken as it cools. Do not worry if it seem thin right before stirring the pasta in. I promise, it will be perfect. And be sure to eat it hot!
- Store any left overs in a air tight container in the refrigerator. The pasta sauce will dry out a little, so when you are ready to reheat, stir in a little bit of milk and olive oil. It may not return to its full glory as when it is fresh, but will be pretty good.
- If possible, use freshly grated parmesan cheese for the best flavor.
I hope that give this recipe a try! If you do, please tag me on Instagram so I see your creations! From my kitchen to yours, happy cooking.
The Best Cottage Cheese Alfredo Sauce
Ingredients
- 1 C. Milk I used 2%
- 1 C. Cottage Cheese
- 1/2 C. Chicken broth
- 2 Tbsp. Olive oil
- 1/4 C. All-purpose flour
- 3-4 Garlic cloves minced
- 1/2 C. Parmesan cheese plus more tp sprinkle on top of pasta
- Basil To taste, fresh or dried
- Oregano To taste, Fresh or dried
- Salt and pepper To taste
Instructions
- In a blender, add the cottage cheese and milk. Blend until smooth and set aside.
- Heat oil in a large skillet. Add minced garlic. Sautee for 3-4 minutes. Add the flour, and whisk until smooth. Whisk in chicken broth, and continue to whisk until a thick sauce has formed. Slowly pour the blended cottage cheese and milk mixture in, and whisk again until smooth. Bring the sauce to a boil, then reduce to a simmer. Stir in parmesan cheese, salt, pepper, basil and oregano. Toss in cooked pasta of your choice. Top with freshly grated parmesan cheese and enjoy!
