Introduction

This high-protein creamy roasted red pepper pasta is a flavorful and satisfying meal that combines tender pasta with a rich, velvety sauce made from cottage cheese and roasted red peppers. It’s perfect for a comforting weeknight dinner that’s both nutritious and delicious.

A white plate with a serving of rigatoni pasta coated in a creamy orange sauce, topped with a few small green herb leaves. The pasta is arranged in a loose pile with the sauce evenly covering each piece; a white napkin and silver fork are positioned to the side, with a woman's hand holding the fork and lifting some pasta. The plate is set on a white marbled surface with another plate of food slightly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz pasta, cooked (brown rice penne recommended)
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 (silken tofu can be substituted for a 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

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the minced shallot and garlic, sautéing for 3-5 minutes while stirring regularly until softened.
Step 2: While the shallot and garlic cook, bring a salted pot of water to a boil. Cook the pasta until al dente, then drain and set aside.
Step 3: Season the skillet mixture with salt, black pepper, oregano, basil, and red pepper flakes. Stir in the tomato paste and sauté for another 2-3 minutes until aromatic. Remove from heat and let cool slightly.
Step 4: In a blender or food processor, combine the cottage cheese, roasted red peppers, fresh basil, and nutritional yeast. Add the sautéed shallot and garlic mixture.
Step 5: Blend everything on high speed until the sauce is completely smooth. Taste and add more salt if needed.
Step 6: Pour the creamy sauce over the cooked pasta and toss gently to coat. Use as much sauce as you prefer.
Step 7: Serve immediately topped with additional fresh basil for best flavor, or refrigerate for later.

Tips & Variations

For a vegan version, substitute cottage cheese with silken tofu and use nutritional yeast to add a cheesy flavor.
If fresh basil isn’t available, dried basil can be used, but add it during cooking to release its flavor.
Adjust red pepper flakes to control the heat level according to your preference.
Adding a squeeze of lemon juice to the sauce can brighten up the flavors.

Storage

Store leftover pasta in an airtight container in the refrigerator for 4-5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil if the sauce has thickened.

How to Serve

A white round plate filled with about two layers of penne pasta coated in a smooth, creamy orange sauce, with the pasta pieces closely packed and slightly shiny. On top, there are thin strips of dark green fresh basil leaves scattered unevenly. A silver fork rests on the right edge of the plate, partially on the pasta. The plate sits on a white marbled surface, and a light beige textured cloth is slightly visible on the left side. In the top left corner, part of another similar white plate with the same pasta is visible, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta you prefer will work well in this recipe. Whole wheat, gluten-free, or regular semolina pasta can all be substituted based on your dietary needs.

Is this recipe suitable for vegans?

By replacing the cottage cheese with silken tofu and ensuring vegan nutritional yeast, this dish can easily be made vegan-friendly without sacrificing creaminess or flavor.