Cottage cheese al fredo

Cottage cheese alfredo

  • serves 2
  • Easy

Make a low-calorie, smooth and creamy pasta sauce in 15 minutes using just cottage cheese, milk, garlic granules and a little cornflour... magic!


Try this cottage cheese alfredo, then check out our spaghetti carbonara, spaghetti bolognesefettuccine alfredo and plenty more spaghetti recipes.

Making a sauce from cottage cheese means you can get all of the creamy texture of dairy into this pasta dish, whilst keeping the fat content low.



  • Cottage cheese 100g
  • semi-skimmed milk 250ml
  • cornflour 1 tbsp
  • garlic granules 1 tsp
  • wholewheat spaghetti 150g
  • parmesan (or veggie alternative) 25g, finely grated
  • black peppercorns ground to make ½ tsp
  • flat-leaf parsley a small bunch, roughly chopped


  • Step 1

    Tip the cottage cheese, milk, cornflour, garlic granules and a little seasoning into a high-powered blender or food processor, and whizz until completely smooth. Pour into a frying pan and bring to a gentle simmer. Reduce until the consistency of pouring cream.

  • Step 2

    Cook the spaghetti in a large pan of lightly salted boiling water following pack instructions, drain well, reserving some of the cooking water, then tip into the sauce in the frying pan with the parmesan and black pepper. Toss well, adding some of the reserved pasta water if it’s a little claggy. Divide between two plates and finish with the parsley.

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Nutritional Information

  • Kcals 460
  • Fat 11.1g
  • Saturates 5.7g
  • Carbs 61.5g
  • Sugars 7.6g
  • Fibre 8.8g
  • Protein 24.1g
  • Salt 0.7g