High-Protein Creamy Roasted Red Pepper Pasta

Cooking has always felt like a creative escape for me, especially on weeknights when energy is low, but the craving for something hearty and homemade kicks in. I remember the first time I made this creamy roasted red pepper pasta—it was a complete accident. I was out of marinara, had a half-used jar of roasted red peppers, and a tub of cottage cheese I didn’t really know what to do with. The result? A silky, high-protein pasta sauce that tasted like it belonged in a restaurant. That accidental recipe quickly became a weekly staple.

This easy sheet pan dinner alternative (no oven required!) is ideal for beginners because it combines pantry-friendly ingredients, requires no complicated techniques, and is both quick and healthy. Best of all, it’s secretly packed with protein thanks to the unexpected hero—cottage cheese. Whether you’re learning to cook or just want a reliable weeknight meal, this dish checks every box.

Why This Recipe is Special

This roasted red pepper pasta isn’t just a pretty plate—it’s loaded with benefits. For one, it’s a creamy pasta dish without heavy cream, butter, or flour, making it a much lighter option. The main sauce is powered by blended cottage cheese and roasted red peppers, offering a nutritious punch and a velvety finish.

The secret to its success lies in how the ingredients work together: the sharpness of garlic, the sweetness of red peppers, the herbal notes from oregano and basil, and the depth from nutritional yeast all build a rich, savory experience. Plus, this recipe can be easily modified to suit plant-based or gluten-free diets without sacrificing flavor.

Ingredients and Preparation

Here are the key ingredients that bring this dish to life, along with explanations and alternatives:

Pasta
Acts as the base of the meal. You can use brown rice penne for a gluten-free option, or traditional pasta, chickpea pasta, or lentil pasta for added protein.

Olive Oil
Used for sautéing the aromatics and adding richness. Avocado oil is a good substitute.

Shallot
Adds a sweet, mild onion flavor. You can replace with half a yellow onion if needed.

Garlic
Provides a savory kick and depth. Essential for building the base flavor.

Salt and Black Pepper
Enhance all other flavors. Start small and adjust to taste.

Dried Oregano and Basil
Bring warm, earthy Italian flavors to the sauce. You could substitute with Italian seasoning if that’s what you have.

Red Pepper Flakes (Optional)
For a touch of heat. Omit if sensitive to spice.

Tomato Paste
Concentrated flavor booster, adding umami and thickness.

Cottage Cheese
The protein-packed secret to creaminess. Silken tofu or cashew cream are great alternatives for a dairy-free option.

Roasted Red Peppers
The star of the sauce, offering a sweet and smoky profile. You can use jarred or roast your own.

Fresh Basil Leaves
Adds freshness and brightness. You can substitute with baby spinach or parsley.

Nutritional Yeast
Adds a “cheesy” flavor and a dose of B-vitamins. Can be omitted if unavailable, though the flavor will change slightly.

Step-by-Step Instructions

Step 1
Start by heating olive oil in a large skillet over medium heat. Add the minced shallot and garlic and sauté for about 3 to 5 minutes until soft and fragrant, stirring often to prevent burning.

Step 2
Meanwhile, boil a pot of salted water and cook your pasta of choice according to package instructions until al dente. Drain and set aside.

Step 3
To the skillet, add salt, pepper, oregano, basil, red pepper flakes, and tomato paste. Cook for another 2 to 3 minutes, stirring to blend the spices and bring out the aroma. Remove from heat and let it cool slightly.

Step 4
In a blender or food processor, combine cottage cheese, roasted red peppers, basil leaves, and nutritional yeast. Add in the sautéed shallot and garlic mixture. Blend on high until completely smooth and creamy. Taste and adjust salt if needed.

Step 5
Pour the sauce over the cooked pasta and mix thoroughly to coat. Use as much sauce as you prefer—the recipe makes enough to generously cover about 16 oz of pasta.

Step 6
Serve immediately, topped with extra basil if desired. The dish is best enjoyed fresh but can be stored for later.

Beginner Tips and Notes

• Sauce too thick? Add a few tablespoons of the pasta water when mixing the sauce and pasta to loosen it up.
• Sauce splitting? If the blended sauce separates, it likely needs more moisture. Try blending again with a splash of water or plant-based milk.
• Prepping tip: Mince garlic and shallot before you start cooking to streamline the process.
• No blender? You can use an immersion blender directly in the pot or mash the ingredients as finely as possible, though the texture won’t be as creamy.

Serving Suggestions

Pair this pasta with a light green salad and balsamic vinaigrette or roasted broccoli for a balanced meal. For extra protein, add grilled chicken or sautéed chickpeas on top. A simple garlic bread or even a slice of sourdough makes a perfect accompaniment.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water to keep the sauce creamy.

Conclusion

This lemon herb chicken recipe might grab the spotlight for a sheet pan, but when you’re looking for quick and healthy meals that don’t compromise on comfort, this high-protein creamy roasted red pepper pasta is hard to beat. It’s approachable for beginners, adaptable to dietary needs, and packed with flavor and nutrients.

Have you tried making this easy sheet pan dinner alternative? Share your experience in the comments below—I’d love to know how you made it your own!

FAQ About High-Protein Creamy Roasted Red Pepper Pasta

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