I remember one of those Tuesdays that felt like a Friday. The day had been a whirlwind of meetings and errands, and by the time I got home, the idea of a complicated dinner was the last thing on my mind. I craved comfort food, something warm and satisfying, but I also wanted to stick to my goal of eating more nourishing, protein-rich meals.
Standing in my pantry, I spotted a jar of roasted red peppers and a box of chickpea pasta. That’s when the lightbulb went off. What if I could combine the smoky, sweet flavor of roasted peppers into a luscious, creamy sauce that was also packed with protein?
That evening, this incredible High Protein Creamy Roasted Red Pepper Pasta was born. It delivered all the cozy, decadent feelings of a classic cream pasta but left me feeling energized and satisfied. It has since become my go-to recipe for a quick, healthy, and unbelievably delicious weeknight dinner.
This dish proves you don’t have to choose between comfort and nutrition; you can have it all in one beautiful bowl of High Protein Creamy Roasted Red Pepper Pasta. It’s a game-changer, and I’m so excited to share my simple method for this amazing protein-packed pasta dinner with you.
Why You’ll Love This High Protein Creamy Roasted Red Pepper Pasta Recipe
There are so many reasons this vibrant and nourishing dish will become a staple in your kitchen. It’s more than just a meal; it’s a solution for busy weeknights when you need something fast, healthy, and delicious. Here’s why you’ll fall in love with this High Protein Creamy Roasted Red Pepper Pasta.
- Incredibly Flavorful: The sauce is the star of the show. It boasts a deep, smoky flavor from the roasted red peppers, a savory punch from garlic and onion, and a rich creaminess that feels wonderfully indulgent.
- Packed with Protein: Unlike traditional pasta sauces, this one is a nutritional powerhouse. We use cottage cheese as the secret ingredient for a velvety texture and a significant protein boost, helping to keep you full and satisfied for hours. This is truly the ultimate High Protein Creamy Roasted Red Pepper Pasta.
- Quick and Easy: You can whip up this entire meal in under 30 minutes! While the pasta boils, you simply blend the sauce ingredients together. It’s the perfect recipe for those nights when you’re short on time but not willing to compromise on a delicious, home-cooked meal.
- Healthy and Wholesome: Made with simple, whole-food ingredients, this protein pasta is a fantastic way to get in your veggies and protein. Using a legume-based pasta like chickpea or lentil pasta further increases the protein and fiber content, making this High Protein Creamy Roasted Red Pepper Pasta a wonderfully balanced meal.
- Customizable: This recipe is a fantastic base for creativity. You can easily adjust the spice level, add in your favorite vegetables, or top it with a different protein. It’s a versatile dish that you can make your own. You will love making this creamy protein pasta again and again.
Ingredients You’ll Need
For this easy High Protein Creamy Roasted Red Pepper Pasta, you’ll need a handful of simple yet flavorful ingredients. The magic lies in how they come together to create such a rich and satisfying sauce.
- Pasta: 12 oz (340g) of high-protein pasta, such as chickpea, lentil, or edamame pasta.
- Roasted Red Peppers: One 12 oz (340g) jar of roasted red peppers in water or oil, drained.
- Cottage Cheese: 1 cup of full-fat or low-fat cottage cheese for the ultimate creamy, high-protein base.
- Olive Oil: 1 tablespoon of extra virgin olive oil.
- Yellow Onion: 1/2 of a medium yellow onion, finely chopped.
- Garlic: 3 cloves, minced.
- Vegetable Broth: 1/4 cup of vegetable broth, plus more if needed to thin the sauce.
- Nutritional Yeast: 2 tablespoons, for a cheesy, savory flavor.
- Smoked Paprika: 1 teaspoon.
- Dried Oregano: 1 teaspoon.
- Red Pepper Flakes: 1/4 teaspoon, or more to taste for a little heat.
- Salt and Black Pepper: To taste.
- Fresh Basil: For garnish.
Substitutions & Variations
One of the best things about this High Protein Creamy Roasted Red Pepper Pasta is its versatility. You can easily swap ingredients to suit your dietary needs or what you have on hand. Here are some of my favorite ideas:
- For the Protein Base: If you’re not a fan of cottage cheese, you can substitute it with 1 cup of silken tofu or 1 cup of soaked and drained raw cashews for a similar creamy texture. Note that these substitutions will alter the final protein content.
- Make it Vegan: To make a vegan version of this high-protein pasta, use silken tofu or cashews instead of cottage cheese and ensure your nutritional yeast is dairy-free. It’s a simple swap that works beautifully.
- Add More Veggies: This sauce is a fantastic canvas for more vegetables. Try adding a cup of fresh spinach or kale to the blender with the sauce ingredients. You can also stir in sautéed mushrooms, zucchini, or steamed broccoli at the end for extra fiber and nutrients.
- Boost the Protein Even More: To make this an even higher protein creamy pasta, stir in a can of cannellini beans or chickpeas with the finished sauce. You could also top the finished High Protein Creamy Roasted Red Pepper Pasta with grilled chicken strips or shrimp.
- Pasta Choices: While I recommend a high-protein pasta, you can use any pasta you love. Whole wheat, regular semolina, or any gluten-free variety will work perfectly.
- Spice it Up: If you love heat, increase the red pepper flakes or add a pinch of cayenne pepper to the sauce. A dash of hot sauce also works wonders.
Step-by-Step Instructions
Creating this delicious and healthy pasta dish is incredibly simple. Just follow these easy steps, and you’ll have a restaurant-quality meal on the table in no time. This is how you make the best High Protein Creamy Roasted Red Pepper Pasta.
- Cook the Pasta: First, bring a large pot of salted water to a boil. Add your high-protein pasta and cook according to the package directions until al dente. Just before draining, be sure to reserve about 1 cup of the starchy pasta water. This is a crucial step for achieving the perfect sauce consistency!
- Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for 4-5 minutes, until it becomes soft and translucent. Next, add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Blend the Sauce: Now for the magic. Transfer the cooked onion and garlic to a high-speed blender. Add the drained roasted red peppers, cottage cheese, vegetable broth, nutritional yeast, smoked paprika, dried oregano, and red pepper flakes. Blend on high until the sauce is completely smooth and creamy. This is the heart of your High Protein Creamy Roasted Red Pepper Pasta sauce.
- Combine and Heat: Pour the blended red pepper sauce back into the skillet you used for the onions. Heat it over medium-low heat, stirring occasionally. Taste the sauce and season generously with salt and black pepper. If the sauce seems too thick, add a splash of the reserved pasta water to thin it to your desired consistency.
- Finish the Dish: Add the drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated in the glorious, creamy sauce. Let it simmer for a minute to allow the pasta to absorb the flavor.
- Serve and Garnish: Finally, divide your High Protein Creamy Roasted Red Pepper Pasta among bowls. Garnish with fresh basil leaves and an extra sprinkle of black pepper. Serve immediately and enjoy!
Pro Tips for Success
To ensure your High Protein Creamy Roasted Red Pepper Pasta turns out perfectly every single time, here are a few of my essential tips and tricks.
- Don’t Forget the Pasta Water: I can’t stress this enough! The starchy pasta water is liquid gold. It helps the sauce cling to the pasta and creates a silky, emulsified texture. Always reserve more than you think you’ll need.
- Use a High-Speed Blender: For the smoothest, creamiest sauce, a high-speed blender is your best friend. It will completely break down the cottage cheese, ensuring there are no lumps and creating a velvety texture that rivals any heavy cream-based sauce.
- Taste and Adjust Seasoning: The final flavor of your dish depends on proper seasoning. Before adding the pasta, taste the sauce. Does it need more salt? A bit more paprika for smokiness? A little more red pepper for heat? Adjust it until it tastes perfect to you.
- Roast Your Own Peppers: While jarred roasted red peppers are a fantastic time-saver, roasting your own fresh red bell peppers will elevate the flavor of this protein pasta to another level. The smoky, charred flavor is simply unbeatable.
- Don’t Overcook the Pasta: Cook your pasta just until al dente (with a slight bite). It will continue to cook a little more when you toss it with the hot sauce. This prevents it from becoming mushy and ensures the final dish has the perfect texture. This is key for a great High Protein Creamy Roasted Red Pepper Pasta.
Storage & Reheating Tips
This High Protein Creamy Roasted Red Pepper Pasta makes for fantastic leftovers! Here’s how to store and reheat it properly to enjoy it the next day.
- Storage: Allow the pasta to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The sauce may thicken slightly upon cooling, which is completely normal.
- Reheating on the Stovetop (Recommended): The best way to reheat this pasta is in a skillet over low-medium heat. Add the pasta to the pan along with a splash of water, vegetable broth, or milk. This will help loosen the sauce and restore its creamy consistency as it heats. Stir gently until warmed through.
- Reheating in the Microwave: You can also reheat individual portions in the microwave. Place the pasta in a microwave-safe bowl, add a splash of water, and cover it with a damp paper towel. Heat in 30-second intervals, stirring in between, until it’s hot. The paper towel helps steam the pasta and prevents it from drying out.
What to Serve With This Recipe
While this High Protein Creamy Roasted Red Pepper Pasta is a complete and satisfying meal on its own, it also pairs beautifully with a variety of simple side dishes. Here are a few suggestions:
- A Simple Green Salad: A crisp salad with a light vinaigrette, like my Lemon Tahini Dressing, provides a refreshing contrast to the rich, creamy pasta.
- Garlic Bread: Who can resist a slice of warm, crusty garlic bread for dipping into that delicious roasted red pepper sauce? It’s a classic pairing for a reason.
- Roasted Vegetables: A side of Simple Roasted Broccoli or asparagus complements the smoky flavors of the pasta perfectly and adds another serving of veggies to your meal.
- A Protein Topper: For an extra protein punch, serve this pasta with grilled chicken, sautéed shrimp, or a scoop of seasoned chickpeas on top.
FAQs
Can I make this High Protein Creamy Roasted Red Pepper Pasta gluten-free?
Absolutely! This recipe is very easy to make gluten-free. The sauce is naturally gluten-free, so all you need to do is use your favorite certified gluten-free pasta. I highly recommend using a legume-based pasta like chickpea or red lentil pasta, as it also contributes to the high protein content of the final dish.
How can I make the sauce even creamier?
The cottage cheese already provides a fantastic level of creaminess. However, if you want an even more decadent and rich sauce for your High Protein Creamy Roasted Red Pepper Pasta, you can add a splash of full-fat coconut milk or a tablespoon of cashew butter to the blender along with the other sauce ingredients. Blending for an extra 30 seconds will also help incorporate more air, making it feel lighter and creamier.
Can I make the roasted red pepper sauce ahead of time?
Yes, this is a great recipe for meal prep! You can prepare the roasted red pepper sauce and store it in an airtight container in the refrigerator for up to 4-5 days. When you’re ready to eat, simply cook your pasta, heat the sauce in a skillet, and toss everything together. It makes assembling this High Protein Creamy Roasted Red Pepper Pasta even faster on a busy night.
Is this recipe kid-friendly?
This is a very kid-friendly recipe! The sauce is creamy, slightly sweet from the peppers, and has a beautiful color that kids often love. To make it more appealing for little ones, you can omit the red pepper flakes to keep it mild. Using fun pasta shapes can also make this High Protein Creamy Roasted Red Pepper Pasta a big hit with the whole family.
Nutrition Information (per serving)
Estimates are based on a recipe serving of 4, using chickpea pasta and low-fat cottage cheese. Actual values may vary based on specific ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | approx. 485 kcal |
| Protein | approx. 28g |
| Carbohydrates | approx. 65g |
| Fat | approx. 12g |
| Fiber | approx. 11g |
High Protein Creamy Roasted Red Pepper Pasta
- Total Time: 30 mins
- Yield: 4 servings
- Diet: High-Protein
Description
A quick, easy, and incredibly flavorful high-protein pasta dish perfect for busy weeknights. The star is a luscious, creamy sauce made from roasted red peppers and cottage cheese, offering a smoky, sweet, and savory flavor. This meal combines comfort and nutrition, delivering a decadent-feeling pasta that is packed with protein and wholesome ingredients, all ready in under 30 minutes.
Ingredients
- Pasta: 12 oz (340g) of high-protein pasta, such as chickpea, lentil, or edamame pasta.
- Roasted Red Peppers: One 12 oz (340g) jar of roasted red peppers in water or oil, drained.
- Cottage Cheese: 1 cup of full-fat or low-fat cottage cheese for the ultimate creamy, high-protein base.
- Olive Oil: 1 tablespoon of extra virgin olive oil.
- Yellow Onion: 1/2 of a medium yellow onion, finely chopped.
- Garlic: 3 cloves, minced.
- Vegetable Broth: 1/4 cup of vegetable broth, plus more if needed to thin the sauce.
- Nutritional Yeast: 2 tablespoons, for a cheesy, savory flavor.
- Smoked Paprika: 1 teaspoon.
- Dried Oregano: 1 teaspoon.
- Red Pepper Flakes: 1/4 teaspoon, or more to taste for a little heat.
- Salt and Black Pepper: To taste.
- Fresh Basil: For garnish.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft. Add minced garlic and cook for another minute until fragrant
- Transfer the cooked onion and garlic to a high-speed blender. Add the drained roasted red peppers, cottage cheese, vegetable broth, nutritional yeast, smoked paprika, dried oregano, and red pepper flakes
- Blend on high until the sauce is completely smooth and creamy
- Pour the blended sauce back into the skillet and heat over medium-low heat. Season with salt and pepper to taste. If the sauce is too thick, thin it with a splash of the reserved pasta water
- Add the drained pasta to the skillet with the sauce. Toss to coat evenly and let it simmer for a minute
- Divide the pasta among bowls, garnish with fresh basil, and serve immediately
Notes
For the smoothest sauce, use a high-speed blender to completely break down the cottage cheese.
The starchy pasta water is essential for creating a silky sauce that clings to the pasta; don’t forget to reserve it.
Substitutions: For a vegan version, use 1 cup of silken tofu or 1 cup of soaked raw cashews instead of cottage cheese.
To boost protein further, add cannellini beans, chickpeas, grilled chicken, or shrimp.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop with a splash of water or broth to restore creaminess.
The sauce can be made ahead and stored in the fridge for up to 5 days for even quicker meal prep.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 5g
- Sodium: 850 mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 11g
- Protein: 28g
- Cholesterol: 10 mg