Description
This Cottage Cheese Alfredo Pasta is a lighter, high-protein twist on classic Alfredo. Blended cottage cheese creates a silky, creamy sauce without heavy cream, while broccoli adds color and texture. Ready in just 30 minutes, it’s an easy weeknight comfort meal that feels indulgent but is secretly nourishing.
Ingredients
- 16 ounces dry pasta such as penne, rigatoni or fettuccine
- 3 cups broccoli florets
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/3 cups cottage cheese
- 2/3 cup freshly grated Parmesan cheese, plus more for serving
- 1 to 1 1/4 cups reserved pasta water
- Salt and freshly ground black pepper
- Chopped parsley, optional
Instructions
1. Cook the pasta and broccoli: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions. During the last 2 to 3 minutes of cooking, add the broccoli to the same pot. Before draining, reserve 1½ cups of the pasta water. Drain and set aside.
2. Sauté the garlic: Return the empty pot to medium heat. Add the olive oil, then the minced garlic. Cook for about 30 seconds, just until fragrant but not browned.
3. Blend the sauce: In a blender, combine the sautéed garlic, cottage cheese, Parmesan, 1 cup of the reserved pasta water, salt and pepper. Blend until completely smooth and creamy. The mixture should look glossy and pourable.
4. Combine: Return the pasta and broccoli to the pot. Pour in the blended sauce and toss gently over low heat until evenly coated. Add additional pasta water a splash at a time if needed to loosen the sauce and help it cling.
5. Serve: Taste and adjust seasoning. Finish with extra Parmesan, freshly cracked black pepper and chopped parsley if desired. Serve immediately.
Notes
- This pasta is best enjoyed warm, when the sauce is at its silkiest.
- Add grilled chicken, shrimp or rotisserie chicken for an extra protein boost.