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High Protein Creamy Roasted Red Pepper Pasta – A Healthy, Comforting Twist on Classic Pasta

Pasta night just got an upgrade! This High Protein Creamy Roasted Red Pepper Pasta is not only delicious but also packed with nutrients. By using cottage cheese and nutritional yeast, this dish becomes creamy, flavorful, and loaded with protein—making it a healthier alternative to heavy cream-based pastas. Roasted red peppers bring a naturally smoky sweetness, while garlic, basil, and oregano add depth and freshness. The result is a comforting bowl of pasta that feels indulgent but supports your health goals. Perfect for busy weeknights, meal prep, or post-workout fuel.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 portions
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Flavor Base
  • 1 ½ cups roasted red peppers jarred or homemade
  • 5 garlic cloves peeled
  • 1 shallot chopped
  • 2 tbsp tomato paste
Herbs & Seasoning
  • 1 tsp dried basil
  • ⅓ cup fresh basil leaves
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • ½ tsp black pepper
  • 1 tsp salt
Protein & Creaminess
  • 1 ¾ cups cottage cheese
  • 2 tbsp nutritional yeast
Pasta
  • 16 oz pasta of choice penne, rigatoni, or spaghetti work well
Oils
  • 2 tbsp olive oil

Equipment

  • Large pot (for pasta)
  • Blender or food processor
  • Large skillet
  • Cutting board & knife
  • Measuring cups & spoons
  • Wooden spoon or spatula

Method
 

Step 1: Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1 cup of pasta water, then drain.
    Step 2: In a skillet, heat olive oil over medium heat. Add shallot and garlic, sauté for 3–4 minutes until softened and fragrant.
      Step 3: Add roasted red peppers, tomato paste, dried basil, oregano, red pepper flakes, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
        Step 4: Transfer mixture to a blender. Add cottage cheese, nutritional yeast, and half of the fresh basil. Blend until smooth and creamy.
          Step 5: Return sauce to the skillet over low heat. Add pasta and toss until fully coated, adding reserved pasta water a little at a time to loosen if needed.
            Step 6: Taste and adjust seasoning with more salt, pepper, or red pepper flakes.
              Step 7: Serve hot, garnished with remaining fresh basil.

                Notes

                🧊 Storage & Reheating
                Refrigerator: Store in an airtight container for up to 4 days.
                Freezer: Freeze sauce separately for up to 2 months. Thaw overnight before reheating.
                Reheating: Warm pasta on the stovetop with a splash of milk or pasta water to restore creaminess.
                🥄 Variations
                Extra Protein: Add grilled chicken, shrimp, or chickpeas.
                Vegan Option: Replace cottage cheese with silken tofu or cashew cream.
                Cheese Lovers: Stir in grated parmesan or mozzarella.
                Veggie Boost: Add spinach, zucchini, or mushrooms.
                Spicy Kick: Double the red pepper flakes or add a pinch of cayenne.
                ❓ 10 FAQs
                1. Can I use Greek yogurt instead of cottage cheese?
                Yes, but cottage cheese makes the sauce creamier and higher in protein.
                2. Can I make this vegan?
                Yes, replace cottage cheese with silken tofu and skip parmesan garnishes.
                3. Can I use fresh red peppers instead of roasted?
                Yes, roast them at 425°F (220°C) until charred, then peel and use.
                4. What pasta shape works best?
                Rigatoni or penne hold the sauce beautifully, but spaghetti works too.
                5. How can I thicken the sauce?
                Simmer it longer or add more cottage cheese.
                6. Is this recipe gluten-free?
                Yes, if you use gluten-free pasta.
                7. Can I add meat to this dish?
                Yes, chicken, turkey sausage, or shrimp pair perfectly.
                8. How do I make it creamier?
                Add an extra ½ cup of cottage cheese or stir in cream cheese.
                9. Can I make this ahead?
                Yes, blend the sauce in advance and store in the fridge for up to 3 days.
                10. What sides go well with this pasta?
                Garlic bread, side salad, or roasted veggies.
                🏁 Conclusion
                This High Protein Creamy Roasted Red Pepper Pasta proves that healthy eating doesn’t mean sacrificing flavor. With smoky roasted peppers, creamy cottage cheese, and plenty of protein, it’s a nourishing yet indulgent pasta dish you’ll want on repeat. Serve it for family dinners, meal prep, or a comforting weeknight meal.