High Protein Red Pepper Pasta

High Protein Red Pepper Pasta is a creamy, flavorful, and nutritious dish that blends roasted red peppers with a protein boost from ingredients like cottage cheese, Greek yogurt, or even protein-enriched pasta. It’s perfect when I want a quick and satisfying meal that fuels me without being heavy. The sauce is smooth and smoky, and it clings beautifully to the pasta of my choice.

Why You’ll Love This Recipe

I love how this recipe delivers big on taste while keeping things healthy and protein-packed. The roasted red peppers give the sauce a naturally sweet and smoky flavor, while the added protein makes it more filling. I don’t have to rely on meat to get that extra boost — though I can certainly add grilled chicken or tofu if I want. It’s a perfect meal for busy weeknights, post-workout dinners, or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Roasted red peppers (jarred or homemade)

• Garlic cloves

• Olive oil

• Cottage cheese or Greek yogurt (for creaminess and protein)

• Nutritional yeast or parmesan cheese

• Salt and pepper

• Red pepper flakes (optional)

• Protein pasta (like chickpea, lentil, or high-protein wheat pasta)

• Fresh basil (optional for garnish)

Directions

1. I start by cooking the protein pasta according to the package directions, then drain and set it aside.

2. While the pasta cooks, I blend the roasted red peppers, garlic, olive oil, cottage cheese (or Greek yogurt), and a bit of salt and pepper until smooth.

3. I pour the blended sauce into a skillet and heat it over medium heat, letting the flavors come together.

4. I stir in the cooked pasta and toss to coat evenly in the sauce.

5. If I want a little kick, I sprinkle in red pepper flakes at this point.

6. I serve it warm, topped with fresh basil or extra grated cheese if I’m in the mood.

Servings and timing

This recipe serves about 3 to 4 people and takes just 20 to 25 minutes from start to finish. It’s quick enough for a weeknight dinner and great for meal prep.

Variations

When I want even more protein, I add grilled chicken, shrimp, or crispy tofu on top. I’ve also stirred in spinach or peas for some extra greens. For a vegan version, I use plant-based yogurt and nutritional yeast instead of dairy. I sometimes swap cottage cheese with silken tofu for a smoother, plant-based sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stove. If the sauce thickens too much, I add a splash of water or broth to loosen it up. The flavors deepen over time, so it’s even tastier the next day.

FAQs

What kind of pasta should I use?

I usually go with high-protein pasta like chickpea or lentil pasta, but any pasta I enjoy works well — whole wheat, gluten-free, or traditional.

Can I use fresh red peppers instead of jarred?

Yes, I roast them myself in the oven or over a flame until charred, peel off the skin, and use them in the sauce.

How can I make this recipe vegan?

I use plant-based yogurt or silken tofu and swap out any cheese for nutritional yeast or vegan cheese alternatives.

Is this sauce freezer-friendly?

I’ve frozen the sauce on its own in portions, and it holds up well. I just thaw it and heat it before mixing with pasta.

Can I use a different protein source?

Definitely. Sometimes I blend in white beans for a different kind of protein-rich sauce, or I top the pasta with tempeh or sautéed lentils.

Conclusion

High Protein Red Pepper Pasta is a go-to meal when I want something quick, comforting, and nourishing. It’s creamy without being heavy, packed with flavor, and flexible enough to fit different diets. Whether I keep it simple or dress it up with extra toppings, it’s always a satisfying and protein-rich dinner that I look forward to.