There’s something magical about the smell of roasted red peppers filling your kitchen on a busy weeknight. This High-Protein Creamy Roasted Red Pepper Pasta has been taking over dinner tables everywhere, and for good reason. It’s that perfect comfort food that actually makes you feel good about what you’re serving your family.
Think of this as your classic creamy pasta, but with a gorgeous twist. Silky roasted red peppers get blended into the dreamiest sauce, while protein-packed ingredients keep everyone satisfied longer. It’s like having restaurant flavor in your own kitchen, but so much easier. Full details in the blog!
I’ve been perfecting this recipe since I started my air fryer experiments back in 2019, tweaking it until my own family couldn’t stop asking for seconds. The secret is in how the peppers caramelize and create that naturally creamy base without heavy cream. I tested it on the pickiest eaters I know, and trust me, you’ll love the results.
High-Protein Creamy Roasted Red Pepper Pasta Recipe – Delicious & Easy
Ingredients
Method
- Heat the olive oil on a large skillet over medium heat. Add the minced shallot and garlic and saute for 3-5 minutes, stirring regularly, to soften.
- While the shallot and garlic cook, boil a salted pot of water and cook the pasta until al dente, then drain and set aside.
- Season with the salt, black pepper, oregano, basil, and red pepper flakes and add in the tomato paste. Saute until aromatic, about 2-3 additional minutes. Remove from heat and set aside to cool down.
- In a blender or food processor, add the cottage cheese, roasted red peppers, basil, and nutritional yeast. Transfer the shallot and garlic mixture to the blender as well.
- Blend everything on high speed until it becomes a completely smooth sauce. Salt to taste. Pour the sauce over the cooked pasta and mix to coat (depending on your preference, you may not want to use all of the sauce).
- Enjoy immediately for best results with chopped basil on top, or store in the refrigerator in an airtight container for 4-5 days.
Notes
- For a plant-based option, substitute cottage cheese with silken tofu. The sauce can be adjusted to your preferred consistency by adding more pasta water if needed. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
My Kitchen Story
I’ll never forget the night I created this High-Protein Creamy Roasted Red Pepper Pasta out of desperation my kids were starving, I had leftover roasted peppers, and needed something filling fast. What started as a “throw everything together” moment became our new weeknight favorite that actually sneaks in extra protein without anyone noticing!
Why You’ll Love This High-Protein Creamy Roasted Red Pepper Pasta
This recipe is pure comfort food that happens to be incredibly good for you. The cottage cheese base delivers a whopping boost of protein while creating the silkiest sauce you’ve ever tasted. No heavy cream needed!
What I love most is how it tricks even the pickiest eaters into loving vegetables. Those roasted red peppers blend into something so creamy and dreamy, my kids think they’re getting the ultimate indulgent pasta night. Plus, it comes together in just 30 minutes – perfect for those “what’s for dinner?” moments we all know too well.
The best part? You probably have most of these ingredients sitting in your pantry right now. It’s that magical combination of fancy-tasting but totally doable.
Key Ingredients That Make the Magic Happen
The secret to this dish lies in a few power ingredients that work together beautifully. Cottage cheese might sound unusual, but trust me on this one – it blends into the creamiest base and packs about 14 grams of protein per half cup.
Those jarred roasted red peppers are your flavor heroes here. They add natural sweetness and that gorgeous coral color that makes this pasta look restaurant-worthy. I always keep a jar in my pantry because they’re such a game-changer.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Cottage Cheese | Protein powerhouse + creamy base | Silken tofu for dairy-free |
| Roasted Red Peppers | Sweet flavor + beautiful color | Fresh roasted peppers |
| Brown Rice Pasta | Extra protein + fiber | Any pasta shape you love |
| Nutritional Yeast | Cheesy flavor without dairy | Parmesan cheese |
Step-by-Step Instructions That Actually Work
Start by getting your pasta water going – this is one of those recipes where timing everything together makes it so much easier. While that’s heating up, warm your olive oil in a large skillet and get those shallots and garlic softening. The smell alone will have everyone wandering into the kitchen.
Here’s where it gets fun: once your aromatics are golden and your pasta is cooking, you’ll season everything up and let it cool slightly. This step is important because hot ingredients can make your blender work harder than it needs to.
The blending part is pure magic. Cottage cheese, roasted red peppers, fresh basil, and your cooled garlic mixture all go into the blender. Hit that high speed button and watch it transform into the silkiest sauce. Pro tip: Blend for a full minute to get it completely smooth – no one wants chunky cottage cheese bits!
Smart Swaps and Troubleshooting Tips
If your sauce feels too thick, add a splash of the pasta cooking water before you drain it. That starchy water helps everything cling together beautifully. Too thin? A tablespoon more of cottage cheese will thicken it right up.
For my dairy-free friends, silken tofu works wonderfully in place of cottage cheese. Use the same amount and blend it just as long for that smooth consistency. The flavor is slightly different but equally delicious.
- Make it spicier: Add extra red pepper flakes or a pinch of cayenne to the blender
- Boost the veggies: Toss in some spinach or cherry tomatoes while the pasta is still hot
- Extra protein: Stir in some cooked chicken or white beans
- Herb variations: Try oregano or thyme instead of basil for a different flavor profile
Serving Ideas and Storage Tips
This High-Protein Creamy Roasted Red Pepper Pasta is absolutely best served immediately while it’s still warm and creamy. I love topping it with fresh torn basil and maybe a sprinkle of nutritional yeast or parmesan for extra richness.
It keeps beautifully in the fridge for up to 5 days, though the sauce might thicken up a bit. Just add a splash of water or broth when reheating, and it comes right back to life. Storage hack: Keep some of the sauce separate if you’re meal prepping – it makes reheating so much easier.
| Storage Method | Time Frame | Reheating Tip |
|---|---|---|
| Refrigerator | 4-5 days | Add splash of water, microwave in 30-sec intervals |
| Freezer | Up to 3 months | Thaw overnight, reheat gently on stovetop |
| Meal prep portions | 3-4 days | Store sauce separately for best results |
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FAQs ( High-Protein Creamy Roasted Red Pepper Pasta )
What makes this pasta high in protein?
This recipe combines protein-rich pasta like chickpea or lentil noodles with Greek yogurt and parmesan cheese in the sauce. Adding grilled chicken, white beans, or nutritional yeast boosts protein even more. Each serving delivers 20-25 grams of protein compared to regular pasta’s 6-8 grams.
Can I use jarred roasted red peppers instead of fresh?
Absolutely! Jarred roasted red peppers work perfectly and save time. Drain them well and pat dry with paper towels to remove excess moisture. The flavor is just as rich and creamy as using fresh peppers you roast yourself.
How do I prevent the cream sauce from curdling?
Keep the heat at medium-low when adding dairy ingredients. If using Greek yogurt, temper it first by whisking in a few spoonfuls of hot pasta water. Always remove the pan from direct heat before stirring in the final dairy components.
What protein pasta brands work best for this dish?
Chickpea and red lentil pastas hold up beautifully in creamy sauces. Look for brands with simple ingredient lists – just legumes or legumes plus rice. Cook them 1-2 minutes less than package directions since they’ll finish cooking in the sauce.
Can this recipe be made dairy-free?
Yes! Replace heavy cream with canned coconut milk and use cashew cream or dairy-free Greek yogurt alternative. Nutritional yeast adds cheesy flavor without dairy. The roasted red pepper base is naturally dairy-free and still creates that signature creamy texture.
