High-Protein Creamy Roasted Pepper Pasta: Easy Delicious Recipe
This High-Protein Creamy Roasted Red Pepper Pasta is a flavorful and nutritious meal perfect for any day. Enjoy the creamy texture combined with roasted red peppers and fresh herbs for a delightful dinner option. A great way to satisfy pasta cravings with a protein boost.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Method: Stovetop
Ingredients
Scale
- 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
Instructions
- Heat the olive oil on a large skillet over medium heat and sauté the minced shallot and garlic for 3-5 minutes until softened.
- Boil a salted pot of water and cook the pasta until al dente, then drain and set aside.
- Season the shallot and garlic mixture with salt, black pepper, oregano, basil, and red pepper flakes, then add tomato paste and sauté for 2-3 minutes until aromatic.
- Remove the skillet from heat and allow the mixture to cool slightly, then combine it in a blender with cottage cheese, roasted red peppers, fresh basil leaves, and nutritional yeast.
- Blend until completely smooth and adjust salt to taste.
- Pour the sauce over the cooked pasta and mix to coat evenly.
- Serve immediately topped with additional fresh basil if desired or store in an airtight container in the refrigerator for 4-5 days.