High-Protein Creamy Roasted Red Pepper Pasta Recipe

I absolutely love this High-Protein Creamy Roasted Red Pepper Pasta Recipe because it’s like comfort food with a nutritious twist. The sauce is rich and silky from the cottage cheese, with the roasted red peppers bringing in just the right amount of sweetness and smokiness. It’s perfect when you want something satisfying, yet still wholesome – plus, it comes together in under 30 minutes!

When I first tried this recipe, it quickly became a family favorite, especially on busy weeknights when I needed a meal that fills everyone up without feeling heavy. You’ll find that its creamy texture and protein-packed ingredients make it a great go-to for lunch or dinner, whether you’re looking to fuel your day or indulge a little without guilt.

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Ingredients You’ll Need

These ingredients combine to create a beautifully creamy, flavorful sauce that’s also packed with protein. Look for good quality roasted red peppers and fresh basil for the best results.

• Pasta: I used brown rice penne for its nutty flavor and extra fiber, but any pasta shape you love will do.
• Olive Oil: Brings a smooth, fruity base for sautéing the aromatics.
• Shallot: This adds a gentle sweetness without overpowering the sauce.
• Garlic: Fresh cloves give the sauce its signature warmth and depth.
• Salt: Essential for balancing flavors and enhancing the sauce.
• Black Pepper: Adds a subtle kick and rounds out the seasoning.
• Dried Oregano: Gives a Mediterranean touch that pairs beautifully with the peppers.
• Dried Basil: Works alongside oregano for that classic Italian herb profile.
• Red Pepper Flakes (optional): A little heat to wake up your taste buds, but you can adjust to your preference.
• Tomato Paste: Adds richness and umami to deepen the sauce’s flavor.
• Cottage Cheese: The magic ingredient making this sauce creamy and high in protein — silken tofu works as a plant-based swap.
• Roasted Red Peppers: Use jarred or homemade; they bring sweetness and vibrant color.
• Fresh Basil Leaves: Blended inside for fresh herbiness and extra on top for garnish.
• Nutritional Yeast: Adds a cheesy, nutty flavor without dairy.

Variations

I like to switch it up depending on what I have on hand or my mood. This recipe is really flexible, so feel free to experiment and make it your own—you can’t go wrong.

• Plant-Based Version: I swapped cottage cheese with silken tofu once for a vegan option, and it was just as creamy and flavorful.
• Add Grilled Chicken or Shrimp: My family loves the extra protein from grilled meats tossed in—makes it more of a hearty dinner.
• Spice it Up: If you like heat, I’ve added more red pepper flakes or a dash of hot sauce to give it a spicy kick.
• Swap Pasta for Zoodles: For a low-carb twist, spiralized zucchini works perfectly with this sauce.

How to Make High-Protein Creamy Roasted Red Pepper Pasta Recipe

Step 1: Sauté the Shallots and Garlic to Build Flavor

Start by heating the olive oil in a large skillet over medium heat. Toss in the minced shallot and garlic, and gently sauté for about 3-5 minutes until they soften and become fragrant. This step is crucial because it sets the flavor base—don’t rush it or let the garlic brown too much, or it’ll get bitter!

Step 2: Cook the Pasta to Perfection

While your shallots and garlic are cooking, boil a large pot of salted water and cook the pasta until al dente, typically 8-10 minutes depending on the type. I always season the water well—it’s your first chance to add flavor to the pasta itself. Once cooked, drain and set aside, but reserve a little pasta water just in case you need to loosen the sauce later.

Step 3: Create the Flavorful Sauce Base

Add salt, pepper, oregano, basil, and red pepper flakes to the sautéed shallots and garlic, followed by the tomato paste. Stir continuously for another 2-3 minutes until everything smells aromatic. This slow-building of layers makes the High-Protein Creamy Roasted Red Pepper Pasta Recipe taste so rich and satisfying.

Step 4: Blend the Sauce to Creamy Perfection

Transfer the shallot-garlic mixture to your blender or food processor. Add the cottage cheese, roasted red peppers, fresh basil, and nutritional yeast. Blend on high speed until the sauce is completely smooth, creamy, and luscious. Taste and adjust seasoning with salt if needed—you’ll love how fresh and vibrant this sauce tastes!

Step 5: Combine and Serve

Pour the creamy sauce over the cooked pasta and gently toss to coat every piece. You might not want to add it all if you like your pasta lighter, so add gradually. Serve immediately topped with extra fresh basil for a pop of color and flavor, and enjoy!

How to Serve High-Protein Creamy Roasted Red Pepper Pasta Recipe

Garnishes

I always top this pasta with fresh chopped basil because it adds a bright herbal note that balances the creaminess perfectly. Sometimes, I sprinkle a little extra nutritional yeast or even some toasted pine nuts for crunch. If you enjoy a little zest, a drizzle of lemon juice zest over the top can brighten the whole dish beautifully.

Side Dishes

This creamy pasta pairs wonderfully with a simple green salad dressed in balsamic vinaigrette or steamed veggies like broccoli or asparagus. When I want a heartier meal, I serve it alongside roasted chicken thighs or grilled salmon for an added protein boost.

Creative Ways to Present

For special occasions, I like to plate the pasta in a shallow bowl with a swirl of the sauce on top, then add a sprig of fresh basil and a sprinkle of edible flowers. It makes the dish feel fancy but still approachable—plus, the colors really pop on the plate!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for about 4-5 days. The sauce thickens a bit as it chills, but it’s easy to loosen up when reheating.

Freezing

If you want to freeze the sauce (without pasta), it freezes well for up to 2 months. Just thaw overnight in the fridge and reheat gently—adding a little water or broth helps bring back the creamy texture. I usually avoid freezing cooked pasta because it can get mushy.

Reheating

I reheat leftovers gently in a skillet over low heat with a splash of water or olive oil, stirring often to prevent drying out. Microwaving works too, but stirring midway through helps keep the sauce creamy and smooth.

FAQs

Final Thoughts

This High-Protein Creamy Roasted Red Pepper Pasta Recipe has become a staple in my kitchen because it’s quick, nourishing, and always delivers on flavor. I hope you’ll enjoy making and sharing it just as much as I do—it’s one of those dishes that feels like a hug in a bowl but still fuels your body right. Give it a try and tweak it to your liking; I’m confident it’ll become one of your favorites too!

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