Can I use fresh peppers for this Creamy Roasted Red Pepper Pasta?

Yes , but you must roast and peel them first. Roast whole peppers at 400°F until the skin is blackened and blistered. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. The skins will slip right off. Jarred is much faster, but fresh has a nice char!

Does this Cottage cheese roasted red pepper sauce taste like dairy?

No. The smoky peppers, garlic, onion, and parmesan are strong flavors that completely mask the cottage cheese tang. It just tastes creamy and savory. Most people assume it is made with heavy cream.

Can I freeze this High protein pink sauce?

I don't recommend it. As mentioned, dairy emulsions break in the freezer. It takes 5 minutes to blend fresh, so it's better to make it when you need it.

How to make this a Vegetarian protein pasta?

This recipe is already vegetarian! To boost the protein without meat, simply add chickpeas, white beans, or use a chickpea-based pasta like Banza.

Can I use Greek Yogurt instead of Cottage Cheese?

I advise against it. Greek Yogurt is much tangier and sourer than cottage cheese. It changes the flavor profile significantly, making it taste tart rather than savory. I stick to cottage cheese for that neutral, savory "Alfredo" vibe.

Creamy Roasted Red Pepper Pasta (High Protein Pink Sauce)

Name: Creamy Roasted Red Pepper Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 12 oz Rigatoni or Penne Pasta; 1 jar (16 oz) Roasted Red Peppers (Drained well); 1 cup Cottage Cheese (4% Milkfat, Full Fat); 1/2 cup Parmesan Cheese (Freshly grated); 1/2 medium Yellow Onion (Chopped); 3 cloves Garlic (Minced); 1 tbsp Olive Oil; 1/2 tsp Smoked Paprika; 1/2 tsp Salt; 1/4 tsp Black Pepper; Fresh Basil leaves (For garnish)

Description

This Creamy Roasted Red Pepper Pasta is the ultimate healthy “pink sauce.” By blending jarred roasted peppers with cottage cheese, we create a smoky, sweet, and luxurious sauce that packs protein without heavy cream or vodka.

Ingredients

Scale

12 oz Rigatoni or Penne Pasta
1 jar (16 oz) Roasted Red Peppers (Drained well)
1 cup Cottage Cheese (4% Milkfat, Full Fat)
1/2 cup Parmesan Cheese (Freshly grated)
1/2 medium Yellow Onion (Chopped)
3 cloves Garlic (Minced)
1 tbsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Salt
1/4 tsp Black Pepper
Fresh Basil leaves (For garnish)

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Instructions

Boil: Bring a large pot of salted water to a boil. Cook pasta al dente. Reserve 1/2 cup of pasta water before draining.
Sauté: While pasta boils, heat olive oil in a large skillet over medium heat. Sauté onion for 5 minutes until soft. Add garlic and smoked paprika; cook for 1 minute until fragrant.
Blend: Transfer the cooked onion/garlic mixture to a blender. Add the drained roasted peppers and the cottage cheese. Blend on HIGH for 1 minute until the sauce is bright orange and perfectly smooth.
Warm: Pour the sauce back into the skillet. Turn heat to LOW. Stir in the parmesan cheese until melted. Do not boil.
Toss: Add the cooked pasta to the skillet. Toss to coat every noodle. If the sauce is too thick, splash in a little reserved pasta water.
Serve: Serve immediately garnished with fresh basil.

Notes

Peppers: Ensure you drain the peppers well, or the sauce will be watery.
Protein: Add grilled chicken or chickpeas to boost protein further.
Spice: Add 1 tsp Calabrian chili paste for a spicy kick.

Prep Time: 5 mins
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 Bowl
Calories: 380 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 9 g
Saturated Fat: 3 g
Carbohydrates: 58 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 15 mg