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In a world increasingly focused on healthy eating, finding a pasta dish that is both indulgent and nutritious can feel like a culinary challenge. Enter the High Protein Creamy Roasted Red Pepper Pasta—an exquisite blend of rich flavors and healthful ingredients designed to satisfy your taste buds while nourishing your body. This dish not only offers a creamy texture and vibrant color but also packs a protein punch that makes it an excellent choice for anyone looking to maintain a balanced diet.

High Protein Creamy Roasted Red Pepper Pasta

Elevate your pasta night with this delicious High Protein Creamy Roasted Red Pepper Pasta! Made with whole wheat pasta, roasted red bell peppers, and a blend of cottage cheese and Parmesan, this dish is a creamy, healthful delight. Garlic, oregano, and a bit of heat from red pepper flakes create an irresistible flavor. Top with fresh basil and optional pine nuts for added crunch. Perfect for a cozy weeknight dinner that’s ready in under an hour!
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Ingredients
  

12 ounces whole wheat pasta (or your choice of pasta)

2 large red bell peppers, roasted and peeled

1 cup low-fat cottage cheese

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper, to taste

1/2 cup vegetable or chicken broth

Fresh basil leaves, for garnish

1/4 cup toasted pine nuts, for topping (optional)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally until the skin is charred and blistered. Remove from the oven, place in a covered bowl for 10 minutes, then peel the skins off and remove the seeds.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.

      Prepare the Sauce: In a blender or food processor, combine the roasted red peppers, cottage cheese, Parmesan cheese, olive oil, garlic, oregano, red pepper flakes, salt, pepper, and broth. Blend until smooth and creamy.

        Combine: In a large skillet over medium heat, pour in the creamy red pepper sauce. Let it simmer for about 3-5 minutes to heat through. Add the cooked pasta to the skillet and toss until evenly coated in the sauce.

          Serve: Divide the creamy roasted red pepper pasta among plates. Top with fresh basil leaves and toasted pine nuts if desired. Serve hot and enjoy!

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4