This creamy cottage cheese alfredo sauce uses fresh cottage cheese and garlic to create a rich texture without the heavy feel of traditional cream. It is a family-tested favorite that brings a lighter touch to your dinner table.
Why You Will Like This Healthy Italian White Sauce
- Time Saving: The sauce takes very little active time since the blender does the heavy lifting.
- High Protein: Using cottage cheese is a simple way to make your meal more filling.
- Versatile: This sauce tastes great on everything from zucchini noodles to roasted vegetables.
The Ingredients for the High Protein Alfredo Sauce
- Cottage Cheese: This serves as the protein-rich base that provides a creamy mouthfeel without the need for a heavy roux.
- Parmesan Cheese: This adds the signature salty, nutty flavor that everyone loves in an alfredo sauce. Asiago cheese also makes a nice addition.
- Milk or Heavy Cream: This helps the sauce reach the right consistency during the blending process.
- Garlic Powder and Oregano: These spices provide a warm, savory aroma that complements the cheese.
How to Make the Simple Cottage Cheese Pasta Sauce
- Combine Ingredients: Place the cottage cheese, parmesan, milk, and spices into your food processor.
- Process Until Smooth: Blend the mixture until there are no visible lumps and the sauce is completely velvety.
- Heat the Sauce: Pour the mixture into a large skillet over medium heat.
- Simmer Gently: Stir occasionally for about fifteen minutes as the sauce warms through.
- Thicken as Needed: If you prefer a heartier sauce, whisk in a cornstarch slurry and continue to stir until it reaches the thickness you like.
Sauce Consistency and Texture
- Temperature Control: Heat the sauce over a medium-low flame to prevent the cheese from clumping or separating.
- The Blending: Run the food processor or blender for an extra minute to ensure the cottage cheese is completely smooth for those who are picky about texture.
- Liquid Adjustment: Use heavy whipping cream if you prefer a naturally thicker sauce without adding cornstarch.
- The Slurry Method: Mix cornstarch with cold water before adding it to the skillet to avoid any lumps in your finished sauce. Adding the cornstarch right into the sauce will cause the cornstarch to clump up.
Low Carb Serving Suggestions
- Zoodle Prep: Salt your zucchini noodles and let them sit for ten minutes to draw out moisture so the sauce stays thick.
- Microwave Timing: Warm zoodles for only 15-20 seconds to keep them crisp and prevent them from becoming mushy.
- Vegetable Variety: This sauce also tastes great over roasted broccoli florets or roasted spaghetti squash.
FAQ's:
Absolutely! While this recipe uses zucchini noodles for a low-carb option, you can easily serve this sauce over traditional pasta like fettuccine, penne, or rigatoni. Simply cook your pasta according to package directions and toss with the finished sauce.
When blended, cottage cheese loses its lumpy texture and becomes incredibly smooth and creamy. It provides a mild, slightly tangy base that, when mixed with parmesan, garlic, and oregano, tastes remarkably similar to a traditional rich alfredo sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the sauce and meat in a skillet over low heat, stirring occasionally. You may need to add a splash of milk to restore its creamy consistency. Avoid microwaving, as it can cause the sauce to separate.
Yes, you can prepare the sauce up to 2 days in advance. Blend the cottage cheese, parmesan, and spices and store it in an airtight container in the refrigerator. When you're ready to cook, bake the chicken and sausage and heat them with the sauce in a skillet as directed.
This dish is very versatile. Roasted broccoli florets, sautéed mushrooms, or wilted spinach would all be delicious additions. Stir them into the skillet with the chicken and sausage just before serving.
Looking for more cozy inspiration? Browse my full collection of Comfort Food Recipes to find your next family favorite. Try my asiago cheese sauce recipe for another tasty sauce.
Recipe
Creamy Cottage Cheese Alfredo Sauce
Ingredients
- 2 cups of cottage cheese
- 1 cup of parmesan cheese
- 1 cup of milk or heavy whipping cream see notes
- 1 teaspoon of oregano
- ½ teaspoon of garlic powder
- ½ teaspoon of sea salt
- ½ teaspoon of freshly cracked black pepper
- 1 tablespoon of cornstarch optional see notes
- 1 tablespoon of cold water optional see notes
- 3 pounds of zucchini
- 3 chicken breasts
- 1 pound of Italian sausage
Method
- Using a spiralizer, handheld zoodle maker, or whatever you have to make zoodles, make zoodles out of the three pounds of zucchini and set aside.
- Place cottage cheese, parmesan cheese, milk, oregano, garlic powder, sea salt, and pepper into a food processor and blend until combined.
- Next, cut up chicken and sausage into bite sized pieces and place onto a large lined baking sheet. Bake at 375 degrees for 15-20 minutes or until chicken reaches 165 degrees F.
- After the chicken and sausage is finished cooking, place in a large skillet. Then add the cottage cheese mixture and cook over a medium heat for about 15 minutes stirring occasionally.
- The mixture will begin to get thin once it starts warming up. If you would like a thicker sauce, then mix the cornstarch and the water together to create a slurry. While stirring the sauce in the pan, pour the slurry in and mix until well combined. Lower the heat to medium low and continue to stir until the sauce is thickened.
- Place a serving size of zoodles on a plate and warm in the microwave for 15-20 seconds. Then spoon a serving of the mixture in the skillet over the zoodles and enjoy!
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