1. Can I make this recipe dairy-free?

Yes, you can substitute the cottage cheese with silken tofu or cashew cream for a completely dairy-free and vegan version. Nutritional yeast helps keep the cheesy flavor.

2. Will the sauce still taste good if I use jarred roasted red peppers?

Absolutely. Jarred roasted red peppers are a convenient and tasty shortcut. Just be sure to drain them well before blending to avoid watering down the sauce.

3. Can I freeze the leftovers?

While the pasta itself is best fresh, the sauce can be frozen separately in an airtight container for up to 2 months. Stir well after thawing and reheat gently.

4. What type of pasta works best for this recipe?

Any pasta will work—penne, rigatoni, or even spaghetti. For extra protein, try chickpea or lentil pasta. Gluten-free pasta is also a great fit.

High-Protein Creamy Roasted Red Pepper Pasta

Name: High-Protein Creamy Roasted Red Pepper Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 16 oz pasta (e.g., brown rice penne); 2 tbsp olive oil; 1 shallot, minced; 5 garlic cloves, minced; 1 tsp salt (plus more to taste); 1/2 tsp black pepper; 1 tsp dried oregano; 1 tsp dried basil; 1/4 tsp red pepper flakes (optional); 2 tbsp tomato paste; 1 3/4 cups cottage cheese (or silken tofu for vegan option); 1 1/2 cups roasted red peppers; 1/3 cup fresh basil leaves (plus more for topping); 2 tbsp nutritional yeast

Description

This high-protein creamy roasted red pepper pasta is a quick and healthy meal made with blended cottage cheese and roasted red peppers, perfect for beginners.

Ingredients

Scale

16 oz pasta (e.g., brown rice penne)
2 tbsp olive oil
1 shallot, minced
5 garlic cloves, minced
1 tsp salt (plus more to taste)
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes (optional)
2 tbsp tomato paste
1 3/4 cups cottage cheese (or silken tofu for vegan option)
1 1/2 cups roasted red peppers
1/3 cup fresh basil leaves (plus more for topping)
2 tbsp nutritional yeast

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet over medium heat. Add the minced shallot and garlic, and sauté for 3–5 minutes until softened.
Meanwhile, boil a salted pot of water and cook pasta until al dente. Drain and set aside.
Add salt, black pepper, oregano, basil, red pepper flakes, and tomato paste to the skillet. Cook for another 2–3 minutes, then remove from heat and let cool slightly.
In a blender or food processor, combine cottage cheese, roasted red peppers, basil leaves, nutritional yeast, and the sautéed mixture. Blend until smooth.
Pour the blended sauce over the cooked pasta and mix until well coated. Use as much or as little sauce as preferred.
Serve immediately with extra chopped basil on top, or store in the refrigerator for 4–5 days.

Notes

Add a splash of pasta water if the sauce is too thick.
To avoid sauce splitting, do not overheat and add moisture as needed during blending.
Silken tofu or cashew cream can replace cottage cheese for a dairy-free version.
Jarred or homemade roasted red peppers both work well.
The sauce can be made ahead and frozen separately for up to 2 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 400
Sugar: 6g
Sodium: 580mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 20g
Cholesterol: 15mg