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Yesica Andrews

High-Protein Creamy Roasted Pepper Pasta: Easy Delicious Recipe

Enjoy a delicious and nutritious meal with this High-Protein Creamy Roasted Red Pepper Pasta. This creamy roasted red pepper pasta recipe is packed with protein thanks to cottage cheese and offers a rich, smooth sauce made from roasted red peppers and fresh herbs. It’s quick, easy, and perfect for a wholesome weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 16 oz pasta, cooked (I used brown rice penne)
  • 2 tbsp olive oil
  • 1 shallot, minced
  • 5 garlic cloves, minced
  • 1 tsp salt + additional 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 (can sub silken tofu for plant-based option)
  • 1 + 1/2 cups roasted red peppers
  • 1/3 cup fresh basil leaves + additional for topping, if desired
  • 2 tbsp nutritional yeast

Method
 

  1. Heat the olive oil on a large skillet over medium heat. Add the minced shallot and garlic and saute for 3-5 minutes, stirring regularly, to soften.
  2. While the shallot and garlic cook, boil a salted pot of water and cook the pasta until al dente, then drain and set aside.
  3. Season with the salt, black pepper, oregano, basil, and red pepper flakes and add in the tomato paste. Saute until aromatic, about 2-3 additional minutes. Remove from heat and set aside to cool down.
  4. In a blender or food processor, add the cottage cheese, roasted red peppers, basil, and nutritional yeast. Transfer the shallot and garlic mixture to the blender as well.
  5. Blend everything on high speed until it becomes a completely smooth sauce. Salt to taste. Pour the sauce over the cooked pasta and mix to coat (depending on your preference, you may not want to use all of the sauce).
  6. Enjoy immediately for best results with chopped basil on top, or store in the refrigerator in an airtight container for 4-5 days.

Notes

  • For a plant-based version, substitute cottage cheese with silken tofu. Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Add extra fresh basil on top when serving for enhanced flavor.