This Spinach Cottage Cheese Alfredo is creamy, comforting, and secretly high in protein. It gives you all the rich, cheesy vibes of traditional Alfredo, but with cottage cheese instead of heavy cream—and the spinach blends right in like a dream. It’s the kind of pasta sauce that makes you feel good and full.
Why I Love This Recipe
I made this one night when I was craving Alfredo but didn’t want that heavy food coma afterward. I had cottage cheese in the fridge, tossed in some spinach for balance, and blended it all together. It turned out so good—rich, smooth, and super satisfying.
Why I keep coming back to it:
- 🧀 Creamy without needing butter or cream
- 💪 High in protein from the cottage cheese
- 🌿 A sneaky way to get your greens in
- ⏱️ Done in 15 minutes
- 🥣 Tastes like comfort food, but lighter
⏱️ Time & Servings
- Total Time: 15 minutes
- Servings: 4
📊 Macros (per serving, sauce only)
- Calories: 145
- Protein: 13g
- Fat: 8g
- Carbs: 5g
- Fiber: 1g
- Sugar: 2g
🔬 Why This Recipe Works (Quick Science)
- Cottage cheese melts smooth when blended warm—no curds or graininess.
- Spinach breaks down easily in heat, blending into the sauce without changing texture.
- A little Parmesan boosts umami, adding that classic Alfredo depth without needing much fat.
- Blending emulsifies everything into a silky, rich sauce using the natural creaminess of cottage cheese.
Ingredients
- 1 cup low-fat cottage cheese
- 1 clove garlic, minced
- 1 cup fresh baby spinach
- ¼ cup grated Parmesan cheese
- ¼ cup milk (any kind)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of nutmeg for a classic Alfredo note
How to Make Spinach Cottage Cheese Alfredo
1. Sauté Garlic and Spinach
Heat a little olive oil in a pan. Add garlic and spinach, and cook until spinach is wilted.
2. Transfer to Blender with Cottage Cheese
Add the wilted spinach and garlic to a blender with cottage cheese.
3. Add Parmesan, Milk, and Seasonings
Add Parmesan, milk, salt, pepper, and nutmeg. Blend until smooth and creamy.
4. Heat Sauce on Low
Pour the blended sauce into a saucepan. Warm gently over low heat, stirring often—don’t boil.
5. Toss with Pasta or Veggies
Serve immediately over warm pasta, spiralized veggies, or roasted chicken.
🍽️ What to Serve With
This sauce is super versatile! Try it with:
- 🍝 Fettuccine, penne, or zoodles
- 🥦 Roasted broccoli or cauliflower
- 🍗 Grilled chicken or shrimp
- 🍞 Garlic toast or crusty bread
- 🥗 A simple mixed greens salad
🧾 Meal Plan Ideas
- Monday: Toss with whole wheat pasta and roasted mushrooms
- Tuesday: Pour over grilled chicken and steamed veggies
- Wednesday: Mix into cooked quinoa for a high-protein grain bowl
- Thursday: Use as a creamy pizza base
- Friday: Layer in a veggie lasagna or bake
⚠️ Common Mistakes to Avoid
- Boiling the sauce: Cottage cheese can separate if overheated. Warm it gently.
- Skipping the blender: You need a blender for the smooth Alfredo texture.
- Using full-fat dairy with Parmesan: It can make the sauce overly rich or oily.
- Not seasoning enough: Cottage cheese is mild—don’t forget to salt and pepper well!
❓ FAQ
Can I use frozen spinach?
Yes—just thaw and squeeze out excess water before sautéing.
Can I use non-dairy milk?
Yep! Unsweetened almond or oat milk works well.
What’s the best pasta for this?
Fettuccine, linguine, or penne hold the sauce well.
Can I make it ahead?
Totally. Store in the fridge up to 4 days. Reheat gently with a splash of milk.
Can I freeze it?
Not really recommended. The sauce may separate after thawing.
🥄 Enjoy!
This Spinach Cottage Cheese Alfredo is light, creamy, and loaded with good stuff. It’s a no-fuss, feel-good meal that checks all the boxes: comforting, protein-rich, and ready in 15 minutes. 🍝🌿💚