I just made a silky roasted red pepper pasta with cottage cheese that tastes indulgent yet counts as one of my go-to High Protein Pasta Dishes, so keep scrolling.
I’m obsessed with this high-protein creamy roasted red pepper pasta because it tastes like indulgence without the crash. I love how roasted red bell peppers turn sweet and smoky and make the sauce sing.
And the cottage cheese gives the whole thing this lush, velvety boost of protein that actually fills you up. No weird fake stuff, just real ingredients and big flavor.
This is one of my go-to Healthy Creamy Pasta Recipes and my favorite High Protein Pasta Dishes. But mostly I adore how every forkful feels like a cheat without the guilt and actually satisfies every appetite today.
Ingredients
- Pasta — hearty base that soaks up sauce, makes it filling and comforting.
- Roasted red peppers — sweet, smoky, and really brightens the whole dish.
- Olive oil — smooth mouthfeel and helps everything marry together.
- Yellow onion — adds savory depth and a little natural sweetness.
- Garlic — punchy aromatics; it’s what makes it feel homemade.
- Cottage cheese — sneaky protein boost that makes the sauce creamy.
- Parmesan — nutty, salty finish; you’ll want extra on top.
- Broth — thins the sauce without watering down flavor.
- Fresh lemon juice — zingy lift that keeps things from tasting heavy.
- Fresh basil — bright herbal note, basically summer in a bite.
- Baby spinach — sneaks in greens, softens into the sauce.
- Salt — essential; start small and taste as you go.
- Black pepper — warm, subtle heat that ties flavors together.
- Red pepper flakes — optional kick if you like things spicy.
- Reserved pasta water — adds silkiness, helps sauce cling to pasta.
- Toasted nuts — crunchy topping that adds texture and richness.
Ingredient Quantities
- 12 ounces pasta (penne, fusilli, or your favorite)
- 3 large red bell peppers, roasted, skins removed and roughly chopped (about 3 cups)
- 1 tablespoon olive oil, plus extra for roasting
- 1 small yellow onion, roughly chopped
- 3 garlic cloves, smashed
- 1 1/2 to 2 cups low fat cottage cheese (about 16 ounces)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 to 1/2 cup low sodium vegetable or chicken broth, to thin sauce as needed
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1/4 cup fresh basil leaves, packed, plus extra for garnish
- 2 cups baby spinach or handfuls of greens, optional but recommended
- Salt, to taste (start with 1 teaspoon)
- Freshly ground black pepper, to taste (about 1/2 teaspoon)
- 1/4 teaspoon red pepper flakes, optional for a little heat
- Reserved pasta water, a splash or two if sauce needs loosening
- Toasted pine nuts or chopped walnuts, optional for topping
How to Make this
1. Preheat oven to 450F. Toss whole red peppers with a little olive oil, place on a rimmed baking sheet and roast until charred and blistered, about 25 to 30 minutes, turning once. Put peppers in a bowl and cover with a plate or plastic wrap for 10 minutes so skins loosen, then peel, remove seeds and roughly chop (about 3 cups).
2. While peppers roast, bring a large pot of salted water to a boil and cook 12 ounces pasta according to package until al dente. Reserve a cup of pasta water, then drain pasta.
3. In a skillet heat 1 tablespoon olive oil over medium heat. Add 1 small chopped yellow onion and sauté until soft and translucent, about 5 to 7 minutes. Add 3 smashed garlic cloves and cook 30 to 60 seconds until fragrant, don’t burn it.
4. Transfer the roasted peppers, sautéed onion and garlic to a blender or food processor. Add 1 1/2 to 2 cups low fat cottage cheese, 1/2 cup grated Parmesan, 1 tablespoon lemon juice, 1/4 cup packed fresh basil, 1/4 to 1/2 cup low sodium broth (start with 1/4 cup), 1/4 teaspoon red pepper flakes if using, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
5. Blend until very smooth and creamy. Taste and adjust: add more salt, pepper, lemon or up to another 1/4 cup broth or a splash of reserved pasta water to reach a silky, pourable sauce.
6. If using spinach or other greens, stir 2 cups baby spinach into the hot drained pasta in the pot; the residual heat will wilt it. You can also toss spinach into the skillet briefly if you prefer.
7. Pour the roasted red pepper cottage cheese sauce over the pasta and wilted spinach. Toss well over low heat just to warm through, adding reserved pasta water a splash at a time if the sauce needs loosening. Taste and adjust seasoning.
8. Stir in extra chopped basil leaves if you like more herb flavor, and a little extra grated Parmesan for richness. If the sauce seems too thick, thin with more broth or pasta water until it clings to the pasta.
9. Serve immediately topped with toasted pine nuts or chopped walnuts for crunch, a drizzle of olive oil if desired, and an extra sprinkle of Parmesan and basil.
10. Leftovers keep well in the fridge for 3 days; reheat gently with a splash of broth or water so the sauce loosens and doesn’t dry out.
Equipment Needed
1. Rimmed baking sheet
2. Large bowl (for steaming roasted peppers) and plate or plastic wrap
3. Large pot for boiling pasta
4. Colander or pasta strainer
5. Skillet (10 to 12 inch)
6. Blender or food processor
7. Chef’s knife and cutting board
8. Measuring cups and spoons
9. Wooden spoon or tongs for tossing pasta
10. Grater for Parmesan and small bowl for reserved pasta water
FAQ
High Protein Creamy Roasted Red Pepper Pasta Recipe Substitutions and Variations
- Pasta (12 ounces)
- Whole wheat or chickpea pasta for more protein and fiber
- Zucchini noodles if you want low carb, just toss in at the end so they dont get soggy
- Low fat cottage cheese (1 1/2 to 2 cups)
- Silken tofu blended until smooth for a dairy free, high protein swap
- Greek yogurt (plain) for similar creaminess and protein, use a little less cause it can be tangier
- Parmesan cheese (1/2 cup)
- Grana Padano or Pecorino Romano for a sharper bite if you like it saltier
- Nutritional yeast for a dairy free, slightly cheesy flavor
- Toasted pine nuts or chopped walnuts (topping)
- Sliced almonds or sunflower seeds if you need a nut free pantry-friendly option
- Chickpeas roasted crunchy for extra protein and texture
Pro Tips
1. Roast the peppers until theyre properly blackened not just red and soft. Those charred bits give smoky depth. If one side looks done before the other, move them around; blistering matters more than exact time. Let them sweat in a covered bowl so the skins peel off easy.
2. Use the reserved pasta water sparingly and slowly. Add a tablespoon at a time while tossing so the sauce becomes silky and clings to the pasta instead of getting runny. If the sauce is too thin, chill for a few minutes then reheat gently it firms up a bit.
3. Don’t overblend the cottage cheese. Blend until smooth, but stop and taste. If it gets too hot from the blender it can change texture and taste. If you want creamier mouthfeel, add a touch more Parmesan or a splash of good olive oil at the end.
4. Add greens and nuts at the right moment. Toss spinach into the hot drained pasta so it wilts without turning soggy. Toast nuts separately and add them right before serving for crunch; if you add them while reheating they go soft.
High Protein Creamy Roasted Red Pepper Pasta Recipe
I just made a silky roasted red pepper pasta with cottage cheese that tastes indulgent yet counts as one of my go-to High Protein Pasta Dishes, so keep scrolling.
4
servings
563
kcal
Equipment: 1. Rimmed baking sheet
2. Large bowl (for steaming roasted peppers) and plate or plastic wrap
3. Large pot for boiling pasta
4. Colander or pasta strainer
5. Skillet (10 to 12 inch)
6. Blender or food processor
7. Chef’s knife and cutting board
8. Measuring cups and spoons
9. Wooden spoon or tongs for tossing pasta
10. Grater for Parmesan and small bowl for reserved pasta water
Ingredients
12 ounces pasta (penne, fusilli, or your favorite)
3 large red bell peppers, roasted, skins removed and roughly chopped (about 3 cups)
1 tablespoon olive oil, plus extra for roasting
1 small yellow onion, roughly chopped
3 garlic cloves, smashed
1 1/2 to 2 cups low fat cottage cheese (about 16 ounces)
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/4 to 1/2 cup low sodium vegetable or chicken broth, to thin sauce as needed
1 tablespoon fresh lemon juice (about half a lemon)
1/4 cup fresh basil leaves, packed, plus extra for garnish
2 cups baby spinach or handfuls of greens, optional but recommended
Salt, to taste (start with 1 teaspoon)
Freshly ground black pepper, to taste (about 1/2 teaspoon)
1/4 teaspoon red pepper flakes, optional for a little heat
Reserved pasta water, a splash or two if sauce needs loosening
Toasted pine nuts or chopped walnuts, optional for topping
Directions
- Preheat oven to 450F. Toss whole red peppers with a little olive oil, place on a rimmed baking sheet and roast until charred and blistered, about 25 to 30 minutes, turning once. Put peppers in a bowl and cover with a plate or plastic wrap for 10 minutes so skins loosen, then peel, remove seeds and roughly chop (about 3 cups).
- While peppers roast, bring a large pot of salted water to a boil and cook 12 ounces pasta according to package until al dente. Reserve a cup of pasta water, then drain pasta.
- In a skillet heat 1 tablespoon olive oil over medium heat. Add 1 small chopped yellow onion and sauté until soft and translucent, about 5 to 7 minutes. Add 3 smashed garlic cloves and cook 30 to 60 seconds until fragrant, don’t burn it.
- Transfer the roasted peppers, sautéed onion and garlic to a blender or food processor. Add 1 1/2 to 2 cups low fat cottage cheese, 1/2 cup grated Parmesan, 1 tablespoon lemon juice, 1/4 cup packed fresh basil, 1/4 to 1/2 cup low sodium broth (start with 1/4 cup), 1/4 teaspoon red pepper flakes if using, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
- Blend until very smooth and creamy. Taste and adjust: add more salt, pepper, lemon or up to another 1/4 cup broth or a splash of reserved pasta water to reach a silky, pourable sauce.
- If using spinach or other greens, stir 2 cups baby spinach into the hot drained pasta in the pot; the residual heat will wilt it. You can also toss spinach into the skillet briefly if you prefer.
- Pour the roasted red pepper cottage cheese sauce over the pasta and wilted spinach. Toss well over low heat just to warm through, adding reserved pasta water a splash at a time if the sauce needs loosening. Taste and adjust seasoning.
- Stir in extra chopped basil leaves if you like more herb flavor, and a little extra grated Parmesan for richness. If the sauce seems too thick, thin with more broth or pasta water until it clings to the pasta.
- Serve immediately topped with toasted pine nuts or chopped walnuts for crunch, a drizzle of olive oil if desired, and an extra sprinkle of Parmesan and basil.
- Leftovers keep well in the fridge for 3 days; reheat gently with a splash of broth or water so the sauce loosens and doesn’t dry out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 483g
- Total number of serves: 4
- Calories: 563kcal
- Fat: 12.9g
- Saturated Fat: 5.6g
- Trans Fat: 0.05g
- Polyunsaturated: 1.5g
- Monounsaturated: 6.5g
- Cholesterol: 26mg
- Sodium: 1206mg
- Potassium: 1017mg
- Carbohydrates: 77g
- Fiber: 6.8g
- Sugar: 11g
- Protein: 27.6g
- Vitamin A: 4231IU
- Vitamin C: 147mg
- Calcium: 266mg
- Iron: 2.3mg
