High Protein Creamy Roasted Red Pepper Pasta – Flavorful & Filling
A creamy roasted red pepper pasta blended with high-protein ingredients like cottage cheese or Greek yogurt. Rich, flavorful, and packed with nutrition — ready in under 30 minutes.
Ingredients
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8 oz protein pasta (chickpea, lentil, or whole wheat)
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1½ cups roasted red peppers (jarred or homemade)
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¾ cup cottage cheese (or Greek yogurt/silken tofu)
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1 small onion, diced
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3 cloves garlic, minced
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2 tbsp olive oil
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2 tbsp nutritional yeast or Parmesan
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1/4 tsp smoked paprika
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Salt and pepper to taste
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Optional: chili flakes, grilled chicken, basil
Instructions
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Cook pasta until al dente. Reserve ½ cup pasta water and drain.
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In a skillet, sauté onion and garlic in olive oil until soft.
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Blend roasted peppers, cottage cheese, sautéed aromatics, nutritional yeast, and seasonings until smooth.
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Pour sauce back into skillet and heat gently. Toss with pasta. Add reserved pasta water if needed to thin.
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Serve with toppings of choice.
Notes
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For dairy-free, use tofu or beans and skip Parmesan.
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Store sauce up to 4 days in the fridge.
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Add grilled chicken or roasted chickpeas for extra protein.