Description
A creamy, delicious Cottage Cheese Alfredo Pasta recipe that combines tender pasta and broccoli with a smooth, garlicky cottage cheese sauce. This healthier take on classic Alfredo uses cottage cheese and parmesan to create a rich texture without heavy cream, perfect for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 250 g dry pasta
- â…“ cup reserved pasta water
- 2 cups broccoli (finely chopped)
- 1 tbsp olive oil
- 500 g cottage cheese (4% fat for creaminess)
- ½ cup parmesan cheese (grated)
- 2 cloves garlic (pressed)
- ½ tsp salt
- ½ tsp black pepper
Toppings (Optional)
- ¼ cup fresh parsley (chopped)
- Red pepper flakes
Instructions
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve â…“ cup of the pasta cooking water before draining. While pasta cooks, steam the finely chopped broccoli until tender, then immediately transfer to ice water to stop cooking. Drain and set aside.
- Prepare the Cottage Cheese Sauce: In a food processor or high-powered blender, combine olive oil, cottage cheese, grated parmesan, pressed garlic, salt, and black pepper. Blend on high until the sauce is very smooth and creamy.
- Heat and Combine Sauce with Pasta: Pour the blended cottage cheese sauce into a pan over low heat. Make sure the heat stays low to avoid curdling. Add the reserved pasta water gradually, stirring to incorporate and adjust sauce consistency. Add the cooked pasta and steamed broccoli to the pan, stirring gently until everything is evenly coated with the creamy sauce.
- Serve and Garnish: Remove from heat and serve immediately. Garnish with chopped fresh parsley and a sprinkle of red pepper flakes for a bit of heat and fresh flavor.
Notes
- Keep the heat low when warming the cottage cheese sauce to prevent it from splitting or curdling.
- Reserving pasta water is important as it helps loosen and bind the sauce to the pasta perfectly.
- Feel free to swap broccoli for other vegetables like spinach or mushrooms based on preference.
- Use 4% fat cottage cheese for the creamiest, best texture; lower fat versions may be less smooth.
