High-Protein Creamy Roasted Red Pepper Pasta Recipe

I absolutely love this High-Protein Creamy Roasted Red Pepper Pasta Recipe because it strikes the perfect balance between indulgence and nutrition. The sauce is rich and velvety, with that beautiful roasted red pepper sweetness shining through, yet it’s packed with protein thanks to cottage cheese. Whenever I want a satisfying pasta dish that doesn’t leave me feeling weighed down, this recipe is my go-to.

You’ll find that this High-Protein Creamy Roasted Red Pepper Pasta Recipe works wonders for busy weeknights or when you want to impress friends without a ton of fuss. The ingredients come together quickly, and the creamy texture makes every bite feel like a little celebration. Plus, it holds up well for leftovers, making your next-day lunch something to actually look forward to!

this …

Ingredients You’ll Need

These ingredients come together to create a sauce that’s creamy, flavorful, and loaded with nutrients. I always recommend using good-quality roasted red peppers and fresh herbs to get that vibrant taste.

• Pasta: Brown rice penne is my favorite here for extra fiber and texture, but any pasta you love works well.
• Olive oil: Use extra virgin if possible to add a subtle fruity richness to the sauté.
• Shallot: Provides a sweet, delicate onion flavor that cooks down beautifully in the sauce.
• Garlic: Five cloves pack in plenty of aromatic punch, balancing the sauce nicely.
• Salt: Essential for seasoning at different stages to bring out the best flavors.
• Black pepper: Just enough for a mild warmth without overpowering the peppers.
• Dried oregano & basil: Classic Italian herbs that round out the sauce’s herbal profile.
• Red pepper flakes (optional): Adds a gentle kick if you like a little heat — I usually toss them in!
• Tomato paste: Deepens the sauce’s richness and adds subtle umami.
• Cottage cheese: The star protein ingredient — smooth and creamy, it gives the sauce its signature texture.
• Roasted red peppers: These bright, smoky peppers are the core flavor and lend their gorgeous color.
• Fresh basil leaves: Add a fresh, fragrant note and a pop of green when garnishing.
• Nutritional yeast: Gives a slight cheesy flavor and is a fantastic addition for a hint of savory depth.

Variations

I love making this High-Protein Creamy Roasted Red Pepper Pasta Recipe my own depending on mood and pantry staples — don’t hesitate to tweak it to suit your taste or dietary needs.

• Vegan Protein Boost: I swapped cottage cheese for silken tofu one time and honestly, it worked great — the texture stays creamy, and the protein stays high.
• Spicy Upgrade: When I want a little heat, a touch more red pepper flakes or a splash of hot sauce amps it up perfectly.
• Add Greens: Tossing in spinach or kale right before serving is a quick way to sneak in extra veggies without changing the flavor profile much.
• Different Pasta Shapes: Penne, fusilli, or even rigatoni all work because the sauce clings beautifully to ridged or tubular pasta.

How to Make High-Protein Creamy Roasted Red Pepper Pasta Recipe

Step 1: Sauté Aromatics to Build Flavor

Start by heating olive oil in a large skillet over medium heat. Add your minced shallot and garlic, and sauté for about 3 to 5 minutes, stirring often to prevent burning. You want the shallots to soften and become sweet, and the garlic fragrant but not browned. This step is where your sauce gets its foundational flavor, so take your time here!

Step 2: Cook the Pasta to Al Dente Perfection

While your aromatics sweat away, bring a large pot of salted water to a boil. Cook your pasta according to package directions, aiming for al dente — tender but with a slight bite. Drain it well and set it aside. I like to reserve a little pasta water just in case the sauce feels too thick later.

Step 3: Season and Enrich the Aromatics

Back to the skillet, sprinkle in salt, black pepper, dried oregano, dried basil, and red pepper flakes (if you’re using them). Stir in the tomato paste and sauté for another 2 to 3 minutes until everything smells deeply fragrant. Then remove from heat so it cools slightly before blending.

Step 4: Blend the Creamy Roasted Red Pepper Sauce

In your blender or food processor, combine the cottage cheese, roasted red peppers, fresh basil leaves, nutritional yeast, and the shallot-garlic mixture. Blend on high until the sauce is completely smooth and luscious—you shouldn’t see any chunks. Taste and adjust seasoning with a pinch of salt if needed; the sauce should be balanced with a hint of sweetness from the peppers.

Step 5: Toss Sauce with Pasta and Serve

Pour your creamy sauce over the cooked pasta and gently toss to coat. Depending on how saucy you like it, you may not want to use all the sauce. I prefer to add a handful of fresh basil on top for a bright, herbal finish. Serve immediately to enjoy the sauce’s creamy goodness at its best!

How to Serve High-Protein Creamy Roasted Red Pepper Pasta Recipe

Garnishes

I love topping this pasta with a sprinkle of fresh basil leaves or chopped parsley for an herbal pop of color. A dusting of extra nutritional yeast or even a drizzle of good olive oil adds a nice finishing touch and a bit of shine that makes it look effortlessly elegant.

Side Dishes

For sides, I often go with a crisp green salad with a light vinaigrette to balance the richness of the sauce. Roasted or steamed vegetables like asparagus, green beans, or broccoli pair beautifully as well, helping add freshness and texture to the meal.

Creative Ways to Present

For special occasions, I’ve served this pasta in small individual ramekins topped with a sprig of basil and a few toasted pine nuts for crunch. It makes a simple meal feel grown-up and festive without extra work.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4-5 days. The sauce thickens a bit as it chills, so I usually add a splash of water or milk when reheating to loosen it back up to that creamy texture I love.

Freezing

I’ve frozen the sauce separately from the pasta with good results. Just freeze the sauce in portioned containers and thaw it overnight in the fridge before reheating. The texture stays smooth and fresh when warmed gently on the stove.

Reheating

The best way I’ve found to reheat this pasta is in a skillet over low heat with a little splash of pasta water or broth. Stir often to prevent sticking and break up any clumps — it revives the creaminess like it was freshly made.

FAQs

Final Thoughts

This High-Protein Creamy Roasted Red Pepper Pasta Recipe has become a beloved staple in my household because it makes healthy eating feel like a treat rather than a chore. I hope you’ll enjoy how simple it is to whip up a sauce that’s full of flavor, rich in protein, and comforting all at once. Give it a try—you might just find your new favorite pasta dish!

Print