Go Back
- Fettuccine pasta - Whipped cottage cheese - Parmesan cheese - Almond milk and alternatives - Garlic and seasoning To make whipped cottage cheese Alfredo pasta, gather these simple ingredients. Start with 12 oz of fettuccine pasta. This pasta type gives the dish a classic touch. Next, you need 1 cup of whipped cottage cheese. It adds creaminess and protein to the sauce. You will also use 1/2 cup of grated Parmesan cheese. This cheese brings a salty flavor that pairs well with the cottage cheese. For a smooth sauce, have 1/2 cup of unsweetened almond milk or any milk you prefer. This will help blend the ingredients nicely. Don't forget 2 cloves of garlic, minced. Garlic adds a wonderful taste. You will also need 2 tablespoons of olive oil for sautéing. Seasoning is key, so grab 1 teaspoon of dried oregano, along with salt and pepper to taste. Finally, for a fresh touch, use chopped fresh parsley as a garnish. To brighten the dish, add the zest of 1 lemon. This zest will elevate the flavors and make the dish pop. With these ingredients, you will create a creamy delight that everyone will enjoy! Start by boiling a large pot of salted water. Make sure the water is rolling before you add the fettuccine. Cook the fettuccine according to the package instructions. Usually, it takes about 10 to 12 minutes to reach al dente. Al dente means the pasta is firm but cooked through. Once done, drain the pasta. Don’t forget to save about 1 cup of pasta water. This water is starchy and will help your sauce later. Now, let’s make the sauce! In a blender, add 1 cup of cottage cheese, ½ cup of grated Parmesan cheese, and ½ cup of almond milk. Also, add 2 minced garlic cloves, the zest of 1 lemon, 1 teaspoon of dried oregano, and some salt and pepper. Blend everything until it’s smooth and creamy. If the sauce seems too thick, add a little of that reserved pasta water to reach the right consistency. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add any leftover minced garlic and sauté for about 30 seconds. Make sure the garlic doesn’t burn; you want it fragrant. Next, add the drained fettuccine to the skillet. Pour the whipped cottage cheese sauce over the pasta. Toss everything gently to mix well. Cook for an extra 2 to 3 minutes until it’s all heated through. If the sauce is still too thick, stir in more reserved pasta water. Taste the dish and add more salt and pepper if needed. To make the sauce creamy, start with good cottage cheese. Blend it with Parmesan and almond milk. Blend until smooth. If the sauce is too thick, add a bit of reserved pasta water. This will help it coat the pasta better. You can also tweak the flavors. Taste it, then add salt or pepper if needed. Fresh lemon zest brightens the dish. It adds a nice touch of flavor. To know if your pasta is al dente, taste it. It should be firm but not hard. When it’s ready, drain it but save about a cup of that pasta water. This water is starchy and helps thicken the sauce. Adding it adjusts the sauce's texture. The starch in the water makes the sauce stick better to the pasta. Enjoy the creamy goodness! {{image_2}} You can switch up the pasta type in this recipe. Fettuccine works well, but you can try any pasta you love. Penne, spirals, or even whole wheat pasta are great options. Just check the cooking time so your pasta comes out perfect. If you want a dairy-free or vegan option, use silken tofu instead of cottage cheese. You can also pick a plant-based cheese. For milk, almond milk is a great choice. It keeps the dish creamy and light. Adding protein makes this dish even better. You can toss in cooked chicken or shrimp. Just sauté them with the garlic in the pan. This adds flavor and makes the meal more filling. Incorporating veggies is a smart move, too. Spinach and broccoli are my favorites. They bring color and nutrition. Just add them to the pan when you sauté the garlic. Cook them until they are soft, then mix them with the pasta and sauce. This way, you get a balanced meal with every bite. Store leftover whipped cottage cheese Alfredo pasta in an airtight container. Keep it in the fridge. It stays fresh for up to four days. To prevent drying, cover the pasta tightly. To reheat, use the microwave or stovetop. If using a microwave, heat it in short bursts. Stir in between to avoid hot spots. On the stovetop, add a splash of water. Heat on low, stirring gently until warm. You can make this dish ahead of time. Prepare the pasta and sauce in advance. Store them separately until you are ready to eat. This helps keep the pasta from getting soggy. For freezing, let the pasta cool completely. Place it in a freezer-safe bag or container. Seal it tightly, removing as much air as possible. It can be frozen for up to three months. To serve, thaw it overnight in the fridge. Reheat as mentioned earlier for the best results. You can use ricotta cheese as a great swap. It has a similar texture and taste. If you want something lower in fat, try Greek yogurt. For a vegan option, silken tofu works well. Just blend it until smooth. Each choice brings a unique flavor, so feel free to experiment. Yes, you can make this dish vegan! Use a plant-based cream cheese instead of cottage cheese. For the Parmesan, try nutritional yeast or a vegan cheese. Almond milk is perfect for the sauce, but any plant milk will do. These swaps keep the dish creamy and delicious. To keep your sauce smooth, add some reserved pasta water. Start with a small amount and stir well. If it’s still thick, add more water gradually. This enhances flavor and keeps your sauce creamy. You can also adjust the almond milk for a lighter sauce. This blog post covered how to make a tasty fettuccine dish. We explored the key ingredients, from pasta to sauces, and learned step-by-step cooking instructions. I shared tips to perfect your sauce and variations to keep things fun. Remember, you can adapt the recipe to fit your needs, whether with different pasta or by adding protein and veggies. Enjoy your meal prep, and don’t forget the storage tips for leftovers. This way, you can savor your creation again!

Whipped Cottage Cheese Alfredo Pasta

Indulge in a creamy and delicious Whipped Cottage Cheese Alfredo Pasta that's both easy and satisfying! This simple recipe combines fettuccine with a rich sauce made from cottage cheese, Parmesan, and aromatic garlic. Perfect for a quick weeknight dinner, it's ready in just 20 minutes! Click through for the full recipe and bring this delightful dish to your table tonight! Enjoy every bite of this wholesome pasta goodness!
Print Recipe Pin Recipe

Ingredients
  

12 oz fettuccine pasta

1 cup cottage cheese

1/2 cup grated Parmesan cheese

1/2 cup unsweetened almond milk (or any milk of choice)

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Zest of 1 lemon

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine pasta according to package instructions until al dente. Drain and reserve about 1 cup of the pasta water.

    Prepare the Sauce: In a blender, combine the cottage cheese, Parmesan cheese, almond milk, minced garlic, lemon zest, oregano, salt, and pepper. Blend until the mixture becomes smooth and creamy. Adjust the consistency by adding reserved pasta water if necessary.

      Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add any remaining minced garlic, sautéing for about 30 seconds until fragrant. Be careful not to burn the garlic.

        Combine Pasta and Sauce: Add the drained pasta to the skillet. Pour the whipped cottage cheese sauce over the pasta, tossing everything gently to combine. Cook for an additional 2-3 minutes until everything is heated through. If the sauce is too thick, stir in a bit more reserved pasta water.

          Adjust Seasoning: Taste the dish and add additional salt and pepper if needed.

            Serve: Plate the pasta in bowls, garnishing each serving with chopped fresh parsley for a sprinkle of color and flavor.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4