If you’re trying to eat more protein, you’ve probably noticed cottage cheese popping up in everything from ice cream to dips to pancake batter. It’s quickly become a favorite ingredient for sneaking extra protein into dishes that could use a nutrition boost. Pasta sauces are no exception, and this cottage cheese Alfredo sauce lets you enjoy all the creamy, comforting flavor of classic pasta Alfredo while helping you hit your protein goals.

Don’t let the cottage cheese fool you—this sauce isn’t a lightened-up version by any means. The cottage cheese Alfredo recipe includes shallots and garlic sauteed in butter, heavy cream, and plenty of Parmesan for rich flavor and a velvety texture that coats pasta beautifully. We recommend serving Alfredo sauce with cottage cheese over hot linguine, but it’s just as delicious spooned over roasted veggies, baked potatoes or swirled onto pizza crust.

Ingredients for Cottage Cheese Alfredo Sauce

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• Butter: Our Alfredo sauce starts with a butter base, which adds richness and the fat needed to saute the aromatics. You can swap in olive oil for a lighter flavor, but butter is best for that classic Alfredo taste.
• Shallots: Shallots are a milder member of the allium family, bringing a subtle sweetness and onion flavor without overpowering the sauce.
• Garlic: Use freshly minced garlic for the best flavor and aroma, or substitute 1 teaspoon garlic powder in a pinch.
• Heavy whipping cream: Sure, it’s indulgent, but cream is key for creating a luxuriously smooth and velvety Alfredo sauce. Heavy whipping cream and heavy cream differ slightly in fat content, but either works well here. Avoid lower-fat options like milk and half-and-half—they’ll produce a thinner, less rich sauce.
• Cottage cheese: Tangy cottage cheese adds protein and helps create a thick, creamy sauce. We use 2%—this isn’t the place for nonfat cottage cheese, which tends to be bland and watery.
• Parmesan cheese: Parmesan adds salty, nutty umami and helps thicken the sauce as it melts. Freshly grated cheese will melt more smoothly and taste fresher than pre-shredded or shelf-stable cheese.
• Linguine: Hot cooked linguine is the perfect base for soaking up the creamy sauce. Feel free to swap in fettuccine, spaghetti or gluten-free noodles.

Taste of Home