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Rolling Sauce

Light Alfredo Sauce (Cottage Cheese Alfredo)

genuinely creamy alfredo sauce made by blending cottage cheese with parmesan, garlic, and milk — no heavy cream needed.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Sauces
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Sauce
  • - 1 1/2 cups cottage cheese small-curd, 2% or full-fat
  • - 1/2 cup milk
  • - 1/2 cup grated Parmesan cheese divided
  • - 2 cloves garlic minced
  • - 1 tablespoon butter or olive oil
  • - 1/2 teaspoon salt
  • - 1/4 teaspoon black pepper
  • - pinch of ground nutmeg
To Serve
  • - 12 oz pasta fettuccine or similar, cooked
  • - reserved pasta water as needed
  • - extra Parmesan and chopped parsley for garnish

Method
 

  1. Melt the butter (or heat the olive oil) in a small skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant; do not brown.
  2. In a blender, combine the cottage cheese, milk, half the Parmesan, the sautéed garlic, salt, pepper, and nutmeg. Blend on high for 60-90 seconds until completely smooth.
  3. Pour the blended mixture into a saucepan over medium-low heat. Stir frequently and warm gently for 3-4 minutes, without letting it boil.
  4. Stir in the remaining Parmesan until melted and the sauce is smooth.
  5. If the sauce is too thick, loosen with a splash of reserved pasta water or extra milk.
  6. Toss the warm sauce directly with hot, drained pasta until coated. Garnish with extra Parmesan, black pepper, and parsley.

Notes

  • Storage: Keeps in the fridge for up to 4 days; best stored separately from pasta.
  • Make ahead: Sauce can be blended and refrigerated up to 2 days ahead; warm gently before using.
  • Reheat: Reheat in a skillet over low heat with a splash of milk; avoid the microwave, which can cause separation.