This cottage cheese alfredo comes together in 15 minutes or less and has the same rich and creamy texture as regular alfredo sauce. Skip the heavy cream and butter because this high protein sauce goes well with any pasta dish!
Use the sauce for this creamy spaghetti chicken or chicken alfredo gnocchi bake!
Add this creamy sauce to your favorite pasta for a cozy, comforting dish the whole family will love.
Cooking with cottage cheese is a staple in our house. We make cottage cheese bagels, cottage cheese queso, and cottage cheese flatbread regularly.
And just like butternut squash ravioli sauce, this recipe couldn’t be easier. You only need a few simple ingredients and 15 minutes or less!
Love creamy alfredo sauce? Try a classic alfredo recipe like chicken alfredo gnocchi bake or spaghetti squash chicken alfredo.
Ingredients You Need
Here are the simple ingredients for this cottage cheese alfredo sauce. Jump to the recipe card for exact measurements.
- Milk: Use any kind of milk like whole milk, almond milk, or cashew milk.
- Cottage cheese: The secret ingredient that makes it thick and creamy instead of using heavy cream. You can use any brand with any fat percentage.
- Olive oil and fresh garlic: For rich flavor.
- Grated parmesan cheese: Grate a fresh block for optimum melting.
- Italian seasoning: A staple for Italian recipes like this one and Italian meatball soup.
- Pasta: Use any kind of pasta of your choice. I used fettucini noodles, but use gluten-free if needed or zucchini noodles as a low-carb substitute.
Recipe Variations
- Broccoli and chicken alfredo: Bake them beforehand on a sheet pan and add them to the pasta and alfredo sauce.
- Turn up the heat: Add red pepper flakes to the sauce.
- Low carb: Toss the alfredo cottage cheese with zucchini noodles for a low calorie pasta.
- Gluten-free: Use chickpea pasta or Jovial is my favorite gluten-free pasta. I love it in all pasta recipes, especially creamy steak pasta.
How to Make Cottage Cheese Alfredo Sauce
Here are the basic steps, with images, for this cottage cheese pasta sauce. Skip down to the recipe card below for the full printable recipe.
Step 1. Blend Cottage Cheese. Blend the milk and cottage cheese in a high speed blender until smooth.
Step 2. Saute Garlic. Cook minced garlic in oil until fragrant.
Step 3. Finish the Sauce. Add the cottage cheese mixture then the parmesan cheese and stir until smooth over low heat.
Step 4. Toss with Pasta. Toss with cooked pasta and other ingredients like chicken and broccoli.
Expert Tip
Cook the sauce over low heat and be patient. The parmesan cheese will melt and the sauce will thicken. The sauce can curdle if the heat is too high.
Recipe FAQs
Cottage cheese melts some, but it becomes more runny and still has some lumps. Blending the cottage cheese ensures it’s really creamy.
If your alfredo sauce is looking a little thin, you can mix 1 teaspoon with water and add it to the sauce. Bring it to a simmer and let it thicken.
I haven’t tested this, but you’d likely have similar results with a plant based cream cheese like Kite Hill. It likely won’t have the same taste and texture.
This is likely due to cooking the sauce over too high a heat, resulting in it curdling. Add the entire batch of sauce back to a blender with a splash of milk and blend it on high until smooth.
How to Store
Store leftover cottage cheese alfredo pasta in an airtight container for up to 4 days.
Reheat the sauce alone or mixed with noodles over medium-low heat in a sauce pan so that the sauce does not curdle. Add a splash of milk as needed to thin it out.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Cottage Cheese Alfredo
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Ingredients
- 1/2 cup milk any kind
- 1 1/4 cups cottage cheese I use Good Culture whole milk, but any percentage works
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 cup pasta cooking water as needed
- Kosher salt and fresh cracked black pepper to taste
- 12 ounces pasta of choice
Instructions
- Blend the milk and cottage cheese in a high speed blender until smooth.1/2 cup milk, 1 1/4 cups cottage cheese
- Heat the olive oil a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, 1-2 minutes. Turn the heat down to low and pour the cottage cheese mixture into the pan with the parmesan cheese and Italian seasoning.1 Tablespoon olive oil, 2 cloves garlic, 1 cup freshly grated parmesan cheese, 1/2 teaspoon Italian seasoning
- Stir to melt the parmesan cheese and cook gently on very low heat to melt the parmesan cheese. Be careful not to overheat or the sauce can curdle.
- While it’s simmering, make the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest from the pasta. Rinse the noodles with cool water.12 ounces pasta of choice
- Toss the pasta to the alfredo sauce over low heat until it reaches your desired temperature. Be careful not to overheat with hot noodles or high heat because the sauce can separate if it becomes too hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I added an egg and it didn’t curdle