Fettuccine Pink Alfredo

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5 from 1 review

Fettuccine Pink Alfredo is a fun twist on the classic Alfredo sauce. With an herb-filled creamy sauce, roasted garlic and a subtle tomato flavour, you’ll be wanting more and more of this pasta dish. Yum!

  • Author: Jessica
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 to 5 1x


Units Scale
  • 1 package pasta noodles
  • 2 cups milk
  • 1 and 1/2 cups low fat cottage cheese
  • 1 (156 ml) can of tomato paste
  • 6 cloves garlic, minced
  • 1/3 cup flour
  • 1 tablespoon olive oil
  • 2 teaspoons rosemary, dried
  • 2 teaspoons parsley, dried
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. Cook pasta al dente, according to package instructions. Reserve 1/2 cup of pasta water. Drain and set aside.
  2. In a food processor, puree cottage cheese until it is thick, creamy and there are no more curds.
  3. In a saucepan over medium heat, saute garlic in oil for 1 minute.
  4. Cover garlic with flour, rosemary, parsley, salt and pepper. Stir to combine and cook for 1 minute.
  5. Slowly whisk in pasta water, milk and tomato paste. Simmer for 1 minute, until sauce thickens.
  6. Stir in cottage cheese, cook for 1 minute.
  7. Add drained pasta noodles to Alfredo sauce.
  8. Plate and enjoy!

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