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This high-protein roasted red pepper pasta is so creamy, cheesy, and full of delicious roasted red pepper flavor! The sauce is made with roasted red peppers, cottage cheese, Parmesan cheese, garlic, and a few simple seasonings, then blended until smooth and creamy. I use jarred roasted red peppers to keep this recipe super easy, and it’s ready in about 20 minutes!
I absolutely love how flavorful this pasta is, and the cottage cheese gives the sauce such a creamy texture while adding protein. The protein pasta adds even more protein and makes this such a satisfying meal. Plus, it’s lightened up and made without heavy cream or butter. If you love creamy pasta sauces made with cottage cheese, be sure to try our cottage cheese mac and cheese, cottage cheese Alfredo sauce, and pumpkin pasta sauce next!
Table of Contents
- 🔎 Quick Look: High-Protein Roasted Red Pepper Pasta
- Why You Will Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How to Make High-Protein Roasted Red Pepper Pasta
- Expert Tips
- Serving Suggestions
- Storage Instructions
- High-Protein Roasted Red Pepper Pasta FAQs
- More Pasta Recipes with Cottage Cheese!
- High-Protein Roasted Red Pepper Pasta Recipe
🔎 Quick Look: High-Protein Roasted Red Pepper Pasta
- ⏱️ Prep Time: 10 minutes
- ⏱️ Cook Time: 10 minutes
- 🕒 Total Time: 20 minutes
- 🍽 Calories: ~212 kcal per serving
- 👥 Servings: 6
- 💙 WW: 4 points per serving
- 🥣 Key Ingredients: Protein pasta, roasted red peppers, cottage cheese, parmesan cheese, Italian seasoning, smoked paprika, garlic
- 👩🍳 Cook Method: Stovetop
- ⭐ Difficulty: Easy
Why You Will Love This Recipe
- Packed with Protein: This pasta gets a boost of protein from both the protein pasta and cottage cheese.
- Quick & Easy: I love using jarred roasted red peppers because they make this sauce so easy to make.
- Flavorful: The roasted red peppers, garlic, Parmesan cheese, Italian seasoning, and smoked paprika give this pasta so much delicious flavor.
- Creamy: Cottage cheese makes the sauce so creamy without heavy cream or butter.
Key Ingredients
- Protein Pasta: I love using protein pasta in this recipe because it adds extra protein and makes this a satisfying meal.
- Roasted Red Peppers: These are what give the sauce that delicious roasted red pepper flavor. I love using the jarred kind because it makes this recipe so easy.
- Cottage Cheese: This is my secret to making the sauce so creamy while adding even more protein.
- Parmesan Cheese: A little Parmesan adds so much cheesy flavor and makes the sauce even better.
- Garlic: Sautéed fresh crushed garlic adds so much flavor to the sauce and pairs perfectly with the roasted red peppers.
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
- Cottage Cheese Options: You can use fat-free, low-fat, or full-fat cottage cheese. It all works! The cottage cheese is blended until smooth and creamy with the other sauce ingredients.
- Protein Pasta to Use: I like using protein pasta to add even more protein to this recipe. Brami and Kaizen are both great options! If you don’t have protein pasta, regular pasta will work, but it won’t add as much protein.
- Homemade Italian Seasoning: If you don’t have Italian seasoning, you can use ¼ teaspoon of dried oregano and ¼ teaspoon of dried basil instead.
How to Make High-Protein Roasted Red Pepper Pasta
- Cook the protein pasta according to the package directions until al dente. Once done, drain and set aside.
- Drain the roasted red peppers in a strainer.
- Add the drained roasted red peppers, cottage cheese, Parmesan cheese, Italian seasoning, smoked paprika, salt, and pepper to a blender. Blend until smooth and creamy.
- Heat a large skillet over medium heat and add the olive oil and crushed fresh garlic. Sauté for about 2-3 minutes.
- Remove the skillet from the heat and let it cool slightly. Pour in the blended sauce and stir to combine. It’s very important to use very low heat or residual heat when warming the sauce. Too much heat can cause the cottage cheese to separate or become grainy.
- Add the drained pasta and toss until evenly coated in the sauce. Top with fresh basil, crushed red pepper flakes, and extra grated Parmesan cheese, if desired, and enjoy!
Expert Tips
- Drain the Peppers: Make sure to drain the roasted red peppers well so they don’t add extra liquid to the sauce.
- Blend Well: Blend the sauce until completely smooth and creamy for the best texture.
- Heat Gently: Keep the heat very low when warming the sauce so it stays smooth and doesn’t separate or become grainy. Once the garlic is sautéed, remove the pan from the heat before adding the sauce.
Serving Suggestions
Top your roasted red pepper pasta with optional crushed red pepper flakes, fresh basil, and extra grated Parmesan cheese, if desired. It’s delicious served with a side of roasted Brussels sprouts, crispy air fryer green beans, or air fryer frozen broccoli. It also pairs perfectly well with our Italian chopped salad, shaved Brussels sprout salad with pecans, fall harvest salad, BBQ chicken salad, or homemade Caesar salad with chicken.
Storage Instructions
Store leftover roasted red pepper pasta in an airtight container in the refrigerator for up to 3 days.
High-Protein Roasted Red Pepper Pasta FAQs
What does cottage cheese do to pasta sauce?
Cottage cheese makes the sauce super creamy while adding extra protein. When blended with the other ingredients, it creates a smooth and creamy sauce without needing heavy cream.
Do cottage cheese and bell peppers go together?
Yes! Cottage cheese and roasted red peppers are a great combination. The creamy cottage cheese balances the sweet and smoky flavor of the roasted red peppers and makes a delicious pasta sauce.
More Pasta Recipes with Cottage Cheese!
Cottage Cheese
High-Protein Cottage Cheese Lasagna
Cottage Cheese
Cottage Cheese Mac and Cheese
Cottage Cheese
Cottage Cheese Spinach Lasagna
Cottage Cheese
Cottage Cheese Alfredo
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
High-Protein Roasted Red Pepper Pasta
Ingredients
- 12 ounces dried protein pasta
- 1, 12-15-ounce jar roasted red peppers, drained
- 1 cup cottage cheese, fat-free, low-fat, or full-fat
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 3 garlic cloves
- fresh basil , optional
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
- Cook the protein pasta according to the package directions until al dente. Once done, drain and set aside.
- Drain the roasted red peppers in a strainer.
- Add the drained roasted red peppers, cottage cheese, Parmesan cheese, Italian seasoning, smoked paprika, salt, and pepper to a blender. Blend until smooth and creamy.
- Heat a large skillet over medium heat and add the olive oil and crushed fresh garlic. Sauté for about 2-3 minutes.
- Remove the skillet from the heat and let it cool slightly. Pour in the blended sauce and stir to combine. It’s very important to use very low heat or residual heat when warming the sauce. Too much heat can cause the cottage cheese to separate or become grainy.
- Add the drained pasta and toss until evenly coated in the sauce. Top with fresh basil, crushed red pepper flakes, and extra grated Parmesan cheese, if desired, and enjoy!
Video
Notes
- Protein Pasta: I like using protein pasta to add even more protein to this recipe. Brami and Kaizen are both great options! If you don’t have protein pasta, regular pasta will work, but it won’t add as much protein.
- Cottage Cheese: Fat-free, low-fat, or full-fat cottage cheese all work.
- Homemade Italian Seasoning: If you don’t have Italian seasoning, you can use ¼ teaspoon of dried oregano and ¼ teaspoon of dried basil instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
