Bowl of high protein creamy roasted red pepper pasta topped with parmesan and fresh basil, with recipe title and blog URL on a clean white background.

High Protein Creamy Roasted Red Pepper Pasta

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Before we dive into this creamy, dreamy bowl of goodness—can I just say thank you for being here? Whether you stumbled in searching for a new high-protein dinner or you’ve been hanging around my little corner of the internet for a while, I’m genuinely so glad you’re here. Recipes like this are meant to be shared, and it means the world to me to share them with you. ❤️

This High Protein Creamy Roasted Red Pepper Pasta is everything: comforting yet light, indulgent but nourishing, and—get this—packed with protein without a single piece of meat. Perfect for busy weeknights, meal prep Sundays, or when you just want something quick but cozy. Trust me: it’s anything but boring!!

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Why You’ll Fall in Love with this High Protein Creamy Roasted Red Pepper Pasta

This isn’t your average pasta dish. It’s velvety, rich, and subtly sweet from the roasted red peppers, with a luxurious creaminess that coats every bite. But what sets it apart? Protein. Lots of it. Thanks to blended cottage cheese (YES, really!) and protein-packed pasta, you’ll feel full, fueled, and so satisfied.

I promised you versatile, and here’s proof: this beauty works with gluten-free noodles, can be made vegan, and is even better as leftovers. Oh—and the smell when it’s simmering? I’m kicking myself for not having shot it! 🫑✨

What’s in This High Protein Pasta?

💪 Benefits of This Recipe

  • Protein-Packed: With high-protein pasta and cottage cheese, each serving hits your protein goals without relying on meat.
  • Meal Prep Friendly: Stores like a dream and reheats beautifully.
  • Vegetarian & customizable: Add grilled chicken or tofu—or keep it as is!
  • Fast & Easy: On the table in under 30 minutes.

🛒 Ingredient

  • 12 oz high-protein pasta (chickpea or lentil pasta works great)
  • 1 cup roasted red peppers (jarred or homemade)
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup plain Greek yogurt (or use more cottage cheese)
  • 2 garlic cloves
  • 1/4 cup grated parmesan (plus more for topping)
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

🧰 Tools You’ll Need

  • Blender or food processor
  • Large pot for boiling pasta
  • Non-stick skillet or saucepan
  • Measuring cups & spoons
  • Knife & cutting board

🔁 Additions & Substitutions

Want to switch it up? Here are some easy swaps:

  • Vegan: Use dairy-free cottage cheese and omit the parmesan (or sub with nutritional yeast).
  • More protein: Toss in grilled chicken, tofu, or shrimp.
  • Extra veg: Add sautéed spinach, mushrooms, or zucchini.
  • Creamier: Add a splash of milk or a spoon of cream cheese to the sauce.

👩‍🍳 How to Make High Protein Creamy Roasted Red Pepper Pasta

Step-by-Step Instructions:

  1. Boil the pasta
    Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
  2. Blend the sauce
    In a blender, combine roasted red peppers, cottage cheese, Greek yogurt, garlic, parmesan, smoked paprika, and a pinch of salt & pepper. Blend until completely smooth and creamy.
  3. Simmer it down
    In a skillet, heat olive oil over medium heat. Pour in your sauce and let it simmer for 5-7 minutes, stirring occasionally.
  4. Toss and serve
    Add drained pasta to the sauce. Toss until coated, adding a splash of reserved pasta water for a silkier texture.
  5. Garnish and enjoy!
    Top with more parmesan, cracked black pepper, and fresh basil if you’ve got it.

🍽 What to Serve with This Pasta

  • Garlic-roasted broccoli or asparagus
  • A bright arugula salad with lemon vinaigrette
  • Toasted sourdough or garlic bread
  • A glass of chilled white wine or lemon sparkling water (trust me, it’s the vibe)

🌟 Tips for the Dreamiest Pasta

  • Blend until super smooth. No one will guess there’s cottage cheese in this!
  • Don’t skip the simmer. It deepens the flavor and thickens the sauce.
  • Reserve that pasta water. It’s liquid gold for bringing the sauce and noodles together.
  • Use a flavorful roasted red pepper. Homemade is amazing, but the jarred ones work beautifully if drained well.

🧊 Storage Tips

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: The sauce (without pasta) can be frozen for up to 2 months.
  • Reheat: Add a splash of water or milk when reheating to bring the creaminess back.

📝 General Info

This dish is vegetarian, meal-prep friendly, and endlessly customizable. It’s also kid-friendly—I’ve had little taste-testers ask for seconds! It’s a fantastic way to sneak in veggies and protein without sacrificing flavor or fun.

❓ FAQ

Can I use another type of pasta?
Absolutely! Use any shape or type—penne, fusilli, spaghetti, or gluten-free alternatives.

Is cottage cheese really necessary?
Yes, it’s the secret creamy + protein-packed hero! But Greek yogurt or soft tofu work too.

Can I make this spicy?
Oh yes! Add chili flakes, a pinch of cayenne, or a swirl of hot sauce.

Is this freezer friendly?
The sauce freezes beautifully. I recommend making a double batch and freezing half!

💬 Leave a Review + Pin It for Later!

Tried this recipe? I’d LOVE to hear what you think. Leave a comment below, rate the recipe, or share your photo on Pinterest—tag me so I can see your creamy red pepper masterpieces!!

🔢 Nutritional Info (Per Serving – approx.)

  • Calories: 390
  • Protein: 28g
  • Carbs: 35g
  • Fat: 13g
  • Fiber: 6g
  • Sugar: 5g

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Until next time—stay nourished, stay cozy, and keep cooking with love! 💛
Let me know if you try this one—I promise, it’s a keeper.

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