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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


  • Food processor or high speed blender


  • 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)


  • 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!