Easy Homemade High Protein Alfredo Sauce Recipe With Cottage Cheese
There’s something magical about a bowl of fettuccine alfredo, right? Creamy, cheesy, comforting—basically a hug in pasta form. But let’s be honest, classic Alfredo can feel like a brick in your stomach after a few bites. Heavy cream, butter, flour… delicious, yes, but not exactly everyday food. That’s where this Easy Homemade High Protein Alfredo Sauce steps in like the glow-up of your favorite comfort dish.
This Alfredo Sauce Recipe With Cottage Cheese is blended smooth in literally five minutes. No stovetop drama, no fancy techniques—just toss everything into a blender and let it do the work. The result? A Healthy Alfredo Sauce Recipe Easy enough for weeknights and impressive enough for guests who think you spent hours in the kitchen. Spoiler: you didn’t.
Growing up, I always ordered fettuccine alfredo at restaurants. It was my go-to, my ride-or-die pasta. But the post-meal food coma was real. This Homemade Alfredo Sauce Healthy version keeps all the creamy vibes without the heavy aftermath. Cottage cheese brings the richness and a serious protein boost, turning this into a legit High Protein Alfredo Sauce Recipe that actually fills you up.
IMO, cottage cheese is having a main character moment, and I’m here for it. From dips to bakes, it’s everywhere—and for good reason. This Protein Alfredo Sauce tastes shockingly close to the classic, but it fits perfectly into Healthy Alfredo Pasta Recipes for busy, health-conscious food lovers. Want comfort food that doesn’t sabotage your day? This Easy Healthy Alfredo Sauce might just become your new kitchen obsession.
Easy Homemade High Protein Alfredo Sauce Recipe With Cottage Cheese
This cottage cheese Alfredo comes together fast—just blend, heat, and toss with pasta. It’s ultra-creamy, loaded with protein, and skips the heavy cream and butter completely. Perfect for a quick, lighter pasta night that still tastes indulgent.
Ingredients
- 1 cup cottage cheese (2% works great for a creamy but lighter texture)
- 1 cup milk (high-protein milk is great, but any dairy or unsweetened plant milk works)
- 2 garlic cloves, finely chopped
- ½ cup grated Parmesan cheese
- 1 teaspoon arrowroot powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces gluten-free pasta (tagliatelle or any favorite shape)
Directions
- Start by boiling your pasta according to the package instructions. Once cooked, drain it well and set it aside.
- While the pasta cooks, add the cottage cheese, milk, garlic, Parmesan, arrowroot powder, Italian seasoning, salt, and pepper to a high-speed blender. Blend for about 30 to 60 seconds until the mixture looks silky and smooth.
- Transfer the sauce to a large skillet. Add the cooked pasta directly into the pan, then turn the heat to medium-low. Toss everything together for 2 to 3 minutes, letting the sauce warm up and thicken as it coats the pasta.
- Serve right away and sprinkle with fresh parsley or extra Parmesan if you’re feeling fancy.
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