Description
This high-protein creamy roasted red pepper pasta is a delightful blend of roasted red peppers, cottage cheese, and aromatic herbs creating a smooth, flavorful sauce. Served over al dente brown rice penne, it offers a nutritious and satisfying meal perfect for a quick dinner that balances protein and taste. The sauce blends easily in a food processor, making it both simple to prepare and rich in flavor with a hint of spice.
Ingredients
Scale
Pasta
- 16 oz pasta, cooked (brown rice penne recommended)
Sauce
- 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 substitute 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
- Sauté Aromatics: 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 and fragrant.
- Cook Pasta: Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Add Seasonings and Tomato Paste: To the skillet with shallot and garlic, add salt, black pepper, oregano, dried basil, and optional red pepper flakes. Stir in the tomato paste and sauté for an additional 2-3 minutes until the mixture becomes aromatic. Remove from heat and allow to cool slightly.
- Blend Sauce: In a blender or food processor, combine the cottage cheese, roasted red peppers, fresh basil, and nutritional yeast. Add the cooled skillet mixture to the blender. Blend on high speed until the sauce is completely smooth. Taste and add salt if needed.
- Toss Pasta with Sauce: Pour the creamy roasted red pepper sauce over the cooked pasta. Mix thoroughly to evenly coat the pasta. Use as much sauce as preferred.
- Serve: Serve immediately for best flavor and texture. Garnish with chopped fresh basil if desired. Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
Notes
- Using brown rice penne keeps this dish gluten-free; substitute with whole wheat or regular pasta if preferred.
- For a vegan alternative, replace cottage cheese with silken tofu as noted.
- The sauce can be adjusted for spice by omitting or increasing the red pepper flakes.
- Ensure the shallot and garlic mixture cools slightly before blending to prevent overheating the blender.
- Store leftovers in an airtight container in the fridge and consume within 4-5 days for optimal freshness.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 30 mg
