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