Ingredients
- 1 jar (12 oz) roasted red peppers, drained
- 2 garlic cloves
- 1 tbsp olive oil
- ½ cup cottage cheese or Greek yogurt
- 2 tbsp nutritional yeast or grated parmesan cheese
- Salt and pepper to taste
- ¼ tsp red pepper flakes (optional)
- 8 oz protein pasta (chickpea, lentil, or high-protein wheat)
- Fresh basil for garnish (optional)
Instructions
- Cook protein pasta according to package instructions. Drain and set aside.
- In a blender, combine roasted red peppers, garlic, olive oil, cottage cheese or Greek yogurt, nutritional yeast or parmesan, salt, and pepper. Blend until smooth.
- Pour the sauce into a skillet over medium heat and simmer for 5–7 minutes to allow flavors to meld.
- Add red pepper flakes if using, and stir in the cooked pasta. Toss to coat evenly.
- Serve warm, garnished with fresh basil or extra cheese if desired.
Notes
- For a vegan version, use plant-based yogurt and nutritional yeast.
- Top with grilled chicken, shrimp, or tofu for extra protein.
- Stir in spinach or peas for added greens.
- Swap cottage cheese with silken tofu for a smoother, dairy-free sauce.
- Sauce can be made ahead and frozen in portions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 10mg
