High-Protein Creamy Roasted Red Pepper Pasta

High-Protein Creamy Roasted Red Pepper Pasta is a rich, satisfying dish that combines smoky-sweet roasted red peppers with a velvety sauce packed with protein. I blend simple ingredients into a silky sauce that clings beautifully to pasta, making this a perfect comfort meal that’s both delicious and nutritious.

Why You’ll Love This Recipe

I love how this pasta hits that creamy, indulgent spot while still delivering a solid protein boost. It’s great for busy nights when I want something fast but filling, and the roasted red pepper flavor adds a subtle smokiness that makes the dish feel special. It’s vegetarian-friendly, customizable, and makes great leftovers.

Ingredients

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

• Pasta of choice (I use high-protein pasta like chickpea, lentil, or protein-enriched wheat pasta)

• Roasted red peppers (jarred or homemade)

• Cottage cheese or Greek yogurt (for the creamy base)

• Garlic cloves

• Onion (optional, for added depth)

• Olive oil

• Parmesan cheese or nutritional yeast

• Salt and pepper

• Red pepper flakes (optional, for a little heat)

• Fresh basil or parsley for garnish

Directions

1. I start by boiling my pasta in salted water according to the package instructions.

2. While the pasta cooks, I sauté garlic (and onion if using) in olive oil until soft and fragrant.

3. In a blender, I combine the sautéed garlic and onion with roasted red peppers, cottage cheese or Greek yogurt, a bit of Parmesan, salt, and pepper. I blend until the mixture is completely smooth and creamy.

4. I pour the blended sauce into a skillet over low heat and warm it through, adjusting the seasoning and adding red pepper flakes if I want a spicy kick.

5. Once the pasta is cooked and drained, I toss it into the sauce, stirring until every strand is coated.

6. I serve it hot with fresh herbs and a sprinkle of cheese on top.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes total: 10 minutes of prep and 15–20 minutes to cook and blend everything together.

Variations

• I sometimes add grilled chicken, shrimp, or tofu for an even bigger protein hit.

• For a vegan version, I use dairy-free yogurt and nutritional yeast instead of cheese.

• If I want extra veggies, I mix in spinach, mushrooms, or zucchini during the final toss.

• Smoked paprika or chipotle powder adds a smoky depth that I really enjoy.

• I’ve also tried this sauce with gnocchi and it works perfectly.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of water or milk to loosen the sauce and warm it on the stovetop or in the microwave. It reheats well without losing its creamy texture.

FAQs

What kind of pasta works best for this recipe?

I like using high-protein pasta like chickpea or lentil-based, but whole wheat or classic penne and rigatoni work great too.

Can I use roasted red peppers from a jar?

Yes, I often use jarred ones to save time—they’re packed with flavor and blend smoothly.

How do I make this recipe vegan?

I swap the cottage cheese for a dairy-free alternative or use silken tofu, and replace Parmesan with nutritional yeast.

Is this recipe good for meal prep?

Definitely. I make a batch ahead and store the sauce separately or mixed into pasta—it reheats beautifully for lunch or dinner.

Can I freeze the sauce?

Yes, I freeze the blended sauce in a sealed container for up to a month. I thaw it in the fridge overnight before reheating.

Conclusion

This High-Protein Creamy Roasted Red Pepper Pasta is one of my go-to meals when I want something quick, creamy, and nourishing. It’s loaded with flavor, packed with protein, and endlessly flexible to fit whatever I have on hand. Whether I’m feeding the family or prepping for the week, this recipe always delivers.

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