Description
This cottage cheese alfredo recipe transforms simple ingredients into a creamy, reddish-orange, high-protein weeknight dinner. It offers robust comfort without a heavy feel, perfect for families seeking a healthy and satisfying meal.
Ingredients
Scale
- 14 ounces fettuccine or similar flat pasta
- 1 cup full-fat cottage cheese
- 4.2 ounces (1 large) jarred roasted red pepper, well-drained
- 1 teaspoon sweet smoked paprika, plus a pinch for garnish
- 1 tablespoon olive oil, plus 1 teaspoon for drizzle
- 4 tablespoons unsalted butter
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 1 cup heavy cream (36 percent fat)
- 0.5 cup finely grated Parmesan-style cheese
- 1 teaspoon fine sea salt, or to taste
- 0.5 teaspoon freshly ground black pepper, or to taste
- 0.25 cup fresh parsley, finely chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook fettuccine until al dente per package directions. Reserve 0.5 cup pasta water, then drain and set aside.
- Blend Creamy Sauce: In a food processor, combine full-fat cottage cheese, well-drained roasted red pepper, and 1 teaspoon smoked paprika. Process until completely smooth and creamy.
- Sauté Aromatics And Build Sauce: In a 10-inch skillet, melt 1 tablespoon olive oil and butter over medium heat. Cook minced shallot for 3-4 minutes until translucent. Add garlic, cook for 1 minute until fragrant. Pour in heavy cream; bring to a gentle simmer. Reduce heat to low. Add blended cottage cheese and 0.5 cup Parmesan. Whisk continuously until smooth, creamy, and heated through. Do not boil rapidly.
- Combine And Serve: Season sauce with 1 teaspoon salt and 0.5 teaspoon black pepper; adjust taste. If too thick, gradually add reserved pasta water (1-2 tablespoons) until desired consistency. Add drained fettuccine; toss to coat thoroughly. Drizzle with paprika-infused oil, fresh parsley, and extra Parmesan for serving.
Notes
For a lighter sauce, use low-fat cottage cheese, half-and-half, or milk instead of heavy cream. Whole wheat or gluten-free pasta can be used for dietary needs. Ensure fresh Parmesan is used for best flavor. When building the sauce, do not boil rapidly to prevent dairy separation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (200 g)
- Calories: 820 calories
- Sugar: 3 g
- Sodium: 1050 mg
- Fat: 43 g
- Saturated Fat: 22 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: cottage cheese alfredo, weeknight dinner, healthy, comfort food, pasta, roasted red pepper, creamy, easy, high protein, vegetarian