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    Creamy Cottage Cheese Alfredo Pasta (Easy & Quick!) Recipe Index

    Creamy Cottage Cheese Alfredo Pasta (Easy & Quick!)

    Published: Sep 15, 2021 · Modified: Jun 3, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A forkful of creamy cottage cheese pasta in a bowl.
    A forkful of creamy cottage cheese pasta in a bowl.

    This rich and creamy cottage cheese pasta recipe is going to blow you away. The two-ingredient sauce tastes like alfredo, but it’s a million times easier and healthier. Tossed with spaghetti, parmesan cheese and peas it’s the ultimate weeknight dinner. Best of all, the entire meal comes together in the time it takes to boil a pot of pasta!

    Close-up of a forkful of creamy cottage cheese spaghetti with cottage cheese sauce.

    Healthy alfredo sauce

    Forget the heavy cream and butter, this healthy alfredo style sauce is made with just cottage cheese and garlic. It’s rich and comforting, yet far lighter than traditional alfredo. 

    A bowl of creamy cottage cheese pasta topped with parmesan cheese and chives.

    It's easy to overlook cottage cheese as an ingredient to cook with, but it’s the perfect way to add creaminess and protein to dishes without weighing them down (like in this Healthy Veggie Breakfast Strata and in these High-Protein Strawberry Waffles!).

    Ingredients swaps and variations: 

    • You can either use plain cottage cheese or a chive-flavored cottage cheese in the sauce (which is pictured here). Don't use low-fat cottage cheese, which could break in the sauce.
    • Frozen peas give the healthy alfredo pasta a pop of color and sweetness, but you can swap them out for chopped broccoli or asparagus (or you can omit them altogether). 
    • I love using spaghetti in this recipe, but linguini is a great choice as well.

    Step-by-step instructions:

    • In a food processor, blend garlic and cottage cheese until creamy. You just made your sauce! (Told you it was easy.)
    • Transfer the creamy cottage cheese to a large heat-proof bowl. 
    Process shot showing the creamy cottage cheese alfredo sauce in a large heat-proof bowl.
    • Cook a pound of spaghetti in boiling water, adding frozen peas during the last two minutes of cooking (reserve ½ cup of the cooking water). Toss the hot pasta and peas with the sauce along with parmesan cheese, adding enough of the reserved cooking water to make a creamy sauce that sticks to the noodles.
    Spaghetti, parmesan and peas in a large bowl with the creamy cottage cheese sauce and tongs.
    • Swirl the pasta into bowls and serve immediately.
    The spaghetti tossed with the creamy sauce in a large bowl with tongs.

    Serving suggestions

    Serve the pasta with more parmesan cheese for sprinkling, along with chopped chives if you'd like. It's the ultimate one-bowl dinner on its own, although you can throw a big green salad alongside if you’d like!

    Close up of a bowl of the pasta in a bowl with a fork.

    FAQs

    What can I use instead of heavy cream in alfredo sauce?

    Cottage cheese is the perfect swap for heavy cream in alfredo sauce. Blend the cottage cheese with garlic until smooth, then toss it with hot pasta for an easy, healthy alfredo pasta. 

    Can you make this pasta ahead?

    This cottage cheese alfredo pasta is best served right after it’s made, when the sauce is loose and creamy. However, leftovers are delicious for lunch the next day.  

    What can I do with a lot of cottage cheese?

    Cottage cheese is awesome in this lightened-up alfredo pasta, as well as in a Healthy Vegetable Breakfast Strata, High-Protein Strawberry Waffles, a Creamy Strawberry Smoothie, Tartines and this Healthy Veggie Dip.

    Close-up of a forkful of creamy cottage cheese alfredo pasta with peas.

    Recipe tips:

    • Be sure to use regular cottage cheese in this recipe, not low-fat, which could break when you add the hot pasta.
    • You’ll need a food processor or high speed blender to blend the creamy sauce. However, you can skip this step if you prefer—the sauce will simply have curds.
    • I love using gluten-free spaghetti, but you can use any long pasta shape you like. 

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other pasta recipes you might like:

    • Easy, Creamy Pasta Bake
    • Best Broccoli Pasta
    • Roasted Red Pepper Pasta
    • Spaghetti with Sweet Corn & Bacon
    • No-Cook Tomato Pesto Pasta

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Cottage cheese pasta swirled into a bowl with a fork.
    Print Recipe Pin Recipe

    Creamy Cottage Cheese Alfredo Pasta

    Forget the heavy cream and butter, this healthy alfredo style sauce is made with just cottage cheese and garlic! It’s rich and comforting, yet far lighter than traditional alfredo. Best of all, the entire dinner comes together in the time it takes to boil a pot of water. You can either use plain cottage cheese or a chive flavored cottage cheese. Feel free to swap out the frozen peas for chopped broccoli or asparagus. Don’t forget to reserve ½ cup of the pasta cooking water before draining (I like to place a measuring cup in my colander so I don’t forget!).
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: American
    Keyword: cottage cheese pasta, cottage chese alfredo, healthy alfredo
    Servings: 4 people
    Author: Nicki Sizemore

    Equipment

    • Food processor or high speed blender

    Ingredients

    • Salt and freshly ground black pepper
    • 1 small garlic clove, peeled
    • 2 cups (1 16-oz) container cottage cheese (not low-fat)
    • 1 pound spaghetti or linguini
    • 1 cup frozen peas
    • ½ cup grated parmesan cheese, plus more for serving
    • Chopped chives, for serving (optional)

    Instructions

    • Bring a large pot of water to a boil, and season it with salt.
    • In a mini food processor (or high speed blender), process the garlic until finely chopped. Add the cottage cheese, and process until smooth (easiest sauce EVER!!). Scrape the sauce into a large heat-proof bowl.
    • Cook the spaghetti in the boiling water according to the package directions. During the last 2 minutes of cooking, scoop out ½ cup of the cooking water (reserve it), and add the peas to the pot. Once the pasta is al dente, drain it (with the peas). Immediately transfer the hot pasta and peas to the bowl with the cottage cheese. Add the parmesan cheese, season well with salt and pepper, and toss to combine. Add a few splashes of the pasta cooking water, tossing until the sauce is loose enough to evenly coat the spaghetti.
    • Twirl the spaghetti into bowls and garnish with more parmesan cheese and a sprinkle of chives, if you’d like. Devour!

    Notes

    Tips:
    • This cottage cheese alfredo pasta is best served right after it’s made, when the sauce is loose and creamy. However, leftovers are still delicious for lunch the next day.  
    • Be sure to use regular cottage cheese in this recipe, not low-fat, which could break when the hot pasta is added.
    • You’ll need a food processor or high speed blender to blend the creamy sauce. However, you can skip this step if you prefer—the sauce will simply have curds.
    • I love using gluten-free spaghetti, but you can use any long pasta shape you like. 
    • Use cottage cheese in these other wholesome recipes: Healthy Vegetable Breakfast Strata, High-protein Strawberry Waffles, a Creamy Strawberry Smoothie, Build-Your-Own Tartines, and Healthy Veggie Dip.

    More Gluten-Free Dinner Recipes

    • A serving of creamy butternut pasta on a plate, topped with pecans and sage.
      Baked Butternut Squash Pasta Recipe with Ricotta & Sage
    • Close up of a spoonful of baked pasta with sausage and ricotta.
      Easy Sausage Baked Pasta with Ricotta (One Skillet!)
    • Whole smoked chicken on a serving platter with lemon wedges and parsley.
      Ultimate Whole Smoked Chicken Recipe (Traeger Smoked Chicken)
    • Yogurt marinated chicken pieces on a platter with grilled lemons and a serving fork.
      Juicy Yogurt Marinated Grilled Chicken

    Reader Interactions

    Comments

    1. Courtney says

      January 12, 2023 at 5:06 am

      5 stars
      This was really good! I liked that it has protein and it’s healthier than traditional Alfredo. I love Alfredo and eat it too much so it’s good to switch it up with this. I used angel hair and so because the pasta was so thin and cooks so fast I added the peas to the hot water and let it come back to a boil before adding the pasta. Next time I would save more water and add it to the sauce. Because I was using angel hair I was afraid to add too much water and didn’t save enough. And it was a little hard to mix. Next time I might add the water to the sauce first then add the pasta. Also would this work with other shapes like orechetti? That being said. I def want to make this again and just trouble shoot the sauce a little more. Thanks for a great recipe

      Reply
      • Nicki Sizemore says

        January 12, 2023 at 8:38 am

        I'm so glad you enjoyed Courtney!! You can definitely use other pasta shapes (angel hair is a bit trickier, as you experienced, since it's so fine, but I'm glad you made it work!).

        Reply
    2. Dani says

      December 07, 2022 at 4:04 pm

      5 stars
      The perfect last min lunch for my toddler! Love a protein packed recipe that I can disguise as indulgent

      Reply
      • Nicki Sizemore says

        December 07, 2022 at 4:18 pm

        Woohoo! So glad you enjoyed.

        Reply
    3. Jenna says

      October 04, 2022 at 1:55 pm

      5 stars
      Just made this for lunch! Super easy and delicious! I used chickpea pasta and threw in some arugula before eating

      Reply
      • Nicki Sizemore says

        October 04, 2022 at 2:44 pm

        I'm so glad you enjoyed! I often throw in some spinach or arugula as well - thank you for sharing!

        Reply
    4. MB says

      September 13, 2022 at 2:54 pm

      4 stars
      Had a homemade, roasted-garlic cottage cheese spread that I used for this recipe. So good and filling.

      Reply
      • Nicki Sizemore says

        September 14, 2022 at 8:08 am

        I'm so glad you enjoyed!!

        Reply
    5. Lily says

      August 13, 2022 at 10:51 pm

      4 stars
      Was super easy and delicious! Do you have the calorie count??

      Reply
      • Nicki Sizemore says

        August 16, 2022 at 3:50 pm

        Hi Lily, I’m so glad you enjoyed! Unfortunately I don’t have a calorie count for this recipe.

        Reply
      • Mel says

        September 28, 2022 at 10:59 pm

        This was awesome! I can't believe how good it turned out! Love love love your recipes, Nicki!

        Reply
        • Nicki Sizemore says

          September 29, 2022 at 9:37 am

          Thank you so much, Mel!

    6. Destiny says

      June 18, 2022 at 1:13 am

      5 stars
      This was super yummy & so quick to make! Blended everything up super easily & leftovers were even better the next day! Thanks so much❤️

      Reply
      • Nicki Sizemore says

        June 18, 2022 at 3:37 pm

        Thank you for your comment, and I’m so happy you enjoyed!!

        Reply
    7. Val says

      June 15, 2022 at 3:56 pm

      Why can’t it be low fat? I’d make this in a heartbeat if I could use fat free cottage cheese.

      Reply
      • Nicki Sizemore says

        June 15, 2022 at 4:01 pm

        Hi there! Low-fat cheese will separate in the sauce, so in this case it's best to use full-fat.

        Reply
    8. Kristin says

      June 14, 2022 at 1:48 pm

      1 star
      This recipe did not work for me, the cottage cheese spread clumped in pasta and left a clumpy, watery sauce.

      Reply
      • Nicki Sizemore says

        June 15, 2022 at 11:10 am

        I'm so sorry to hear you had trouble! What brand and kind of cottage cheese did you use?

        Reply

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    Meet Nicki

    Headshot of Nicki Sizemore.

    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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