Someone recently asked me, “Why is everyone so obsessed with putting protein in their food these days?” Honestly? I love it. Protein is essential for keeping us full, supporting muscle growth, and fueling basically every system in our bodies. So why wouldn’t we sneak it in whenever we can?
If you’re on board with the high-protein trend (or just want a filling, nutritious pasta that doesn’t taste “healthy”), you need this Creamy Roasted Red Pepper Pasta in your life. It’s velvety smooth, packed with flavor, and made with one of my favorite high-protein hacks: cottage cheese.
Before you scroll away, hear me out—I’m a cottage cheese skeptic too. But once you blend it? Game changer. It adds creaminess, richness, and protein without tasting like, well… cottage cheese. Trust me, this pasta will convert you.
Why You’ll Love This Recipe
- ✅ Protein-packed with cottage cheese and nutritional yeast
- 🌿 Plant-based option using silken tofu
- ⏱️ Ready in just 30 minutes
- 💪 Keeps you full and fueled
- 🍝 Creamy, comforting, and loaded with flavor
Ingredients
- 16 oz pasta, cooked (I used brown rice penne)
- 2 tbsp olive oil
- 1 shallot, minced
- 5 garlic cloves, minced
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 1¾ cups cottage cheese (or silken tofu for a vegan option)
- 1½ cups roasted red peppers
- ⅓ cup fresh basil, plus more for topping
- 2 tbsp nutritional yeast
How to Make It
- Sauté aromatics
Heat olive oil in a large skillet over medium heat. Add the shallot and garlic and sauté for 3–5 minutes until softened. - Boil the pasta
Cook pasta in salted water until al dente. Drain and set aside. - Add seasoning & tomato paste
To the skillet, add salt, pepper, oregano, basil, red pepper flakes, and tomato paste. Stir and cook for another 2–3 minutes until fragrant. Let cool slightly. - Blend the sauce
In a blender or food processor, combine the cottage cheese, roasted red peppers, fresh basil, nutritional yeast, and the sautéed shallot/garlic mixture. Blend until smooth and creamy. - Toss and serve
Pour the sauce over the cooked pasta and stir to coat. Use as much or as little sauce as you like. Top with extra basil and enjoy!
Storage Tips
This pasta is best enjoyed fresh, but leftovers store well in an airtight container in the fridge for 4–5 days. Reheat gently on the stovetop or in the microwave.
Want More Protein-Packed Meal Prep Recipes?
Try some of my favorites:
- Crispy Chickpea & Cashew Kale Salad
- Winter Kale with Tahini Dressing
- Mediterranean-Inspired Quinoa Salad
- Summer Kale Salad with BBQ Salmon
- Roasted Brussels Sprouts Salad with Tahini
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