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- Pasta Options: Use 12 oz of whole grain spaghetti or penne. Whole grain pasta offers extra fiber and nutrients. It also gives a nice texture to the dish. - Key Flavor Ingredients: The heart of this dish is two large roasted red peppers and two cloves of minced garlic. Roasted red peppers add a sweet, smoky taste. Garlic brings a bold kick, enhancing the overall flavor. - Protein Sources: For creaminess and protein, choose 1 cup of cottage cheese or Greek yogurt. Cottage cheese gives a rich texture, while Greek yogurt offers a lighter option with a similar taste. - 1/2 cup grated Parmesan cheese for a cheesy flavor. - 1 cup of roughly chopped spinach adds color and nutrients. - 1 tablespoon of olive oil helps sauté the spinach. - 1 teaspoon of Italian seasoning brings depth to the sauce. - Salt and pepper to taste enhance all flavors. - Optional fresh basil leaves for garnish. They add freshness and a pop of color. These ingredients create a flavorful, creamy pasta dish. It's high in protein and perfect for a quick weeknight meal. Enjoy the rich taste and creamy texture that comes from these simple yet effective ingredients. {{ingredient_image_1}} To start, bring a large pot of salted water to a rolling boil. Add 12 oz of whole grain pasta. I like to use spaghetti or penne. Cook it according to the package instructions. Aim for al dente, which means it should still have a slight bite. This texture holds up well with the sauce. Do not forget to reserve 1 cup of pasta water before draining. This water helps adjust the sauce later. Now, let’s make the sauce. Grab a blender or food processor. Add the two large roasted red peppers, 1 cup of cottage cheese, two minced garlic cloves, and 1 teaspoon of Italian seasoning. Blend everything until it’s smooth and creamy. Taste it! You might want to add a pinch of salt or pepper for extra flavor. If you use jarred roasted peppers, rinse them to lower the salt content. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of roughly chopped spinach. Sauté the spinach until it wilts, which takes about 2-3 minutes. Keep an eye on it! You want it bright green and tender, not overcooked. Now comes the fun part! Pour the blended roasted red pepper sauce into the skillet with the wilted spinach. Stir everything together and let it warm up. If the sauce feels too thick, add the reserved pasta water a little at a time until it reaches the right consistency. Once it’s perfect, toss in the cooked pasta. Mix it all well to ensure the pasta is evenly coated. Finally, fold in 1/2 cup of grated Parmesan cheese. This adds creaminess that you will love. For serving, divide the creamy pasta into plates or bowls. To make it look nice, garnish with fresh basil leaves and extra Parmesan cheese if you like. This dish not only tastes good, but it also looks great on the table! To make your High Protein Creamy Roasted Red Pepper Pasta even better, try these tips: - Substituting Greek Yogurt for Cottage Cheese: Greek yogurt adds creaminess and more protein. It also gives a slight tang, which enhances the dish's flavor. Just swap it in equal parts for cottage cheese. You won’t lose any richness! - Adding Additional Protein Sources: Consider adding cooked chickpeas or grilled chicken. Both options boost the protein level. Chickpeas mix well with the sauce, while chicken adds heartiness. This makes the dish more filling and nutritious. Elevate your pasta with these flavor tips: - Experimenting with Additional Spices: Try adding herbs like thyme or oregano for an extra pop. A pinch of smoked paprika can give a nice depth. Spices can transform your sauce and make each bite exciting. - Adding a Kick: For some heat, sprinkle in red pepper flakes. A squeeze of lemon juice brightens the flavors too. Just a little can balance the richness of the sauce. Adjust to your taste, and enjoy the layers of flavor! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach instead of frozen. Fresh spinach retains more nutrients and enhances the dish's flavor. Adjust Creaminess: If you prefer a creamier sauce, you can add more cottage cheese or Greek yogurt. Alternatively, blend in a splash of cream for extra richness. Flavor Boost: For an additional flavor boost, consider adding a pinch of red pepper flakes to the sauce or sautéing a bit of onion along with the garlic. Meal Prep Friendly: This dish can be made ahead of time and stored in the fridge for up to three days. Reheat gently on the stove, adding a little reserved pasta water to loosen it up. {{image_2}} You can easily change this dish to suit your tastes. Adding other vegetables makes it fun. For a fresh twist, try these: - Zucchini: Thinly slice or spiralize zucchini. Sauté it with spinach for extra crunch. - Bell Peppers: Use different bell pepper colors. They bring sweetness and bright colors to your plate. For a vegan option, swap cottage cheese with plant-based cream cheese. This keeps the creaminess while making it dairy-free. Blend it with the roasted red peppers as you do with cottage cheese. You still get that rich flavor. If you follow a gluten-free diet, you can still enjoy this dish. Here are great pasta alternatives: - Brown Rice Pasta: This option cooks well and has a nice texture. - Chickpea Pasta: Packed with protein, it adds a nutty flavor. Whole grain pasta is another option. It gives you more fiber and nutrients. You can use it instead of regular pasta. This is a smart choice for healthy eating. Just remember, whole grain pasta may take a bit longer to cook. Check the package for the right timing. To keep your High Protein Creamy Roasted Red Pepper Pasta fresh, cool it quickly. Spread it out in a shallow dish. This helps cool it down fast. Once cool, transfer the pasta to airtight containers. Label the containers with the date. This way, you know when to use them. Store in the fridge for up to three days. When reheating, keep the creamy sauce smooth. Use a microwave or stovetop. If using a microwave, heat in short bursts. Stir in between to avoid hot spots. On the stovetop, add a splash of water or broth. This helps keep the sauce creamy. Heat over low to medium heat. Avoid high heat; it can overcook the pasta. Always stir gently. You can easily swap some ingredients. Use plant-based yogurt instead of cottage cheese. Replace Parmesan with nutritional yeast for a cheesy flavor. You can also add a splash of lemon juice for zest. These changes keep the dish creamy and tasty while making it vegan-friendly. Yes, you can freeze this pasta. Let it cool completely before freezing. Store it in an airtight container, and it can last up to three months. When you’re ready to eat it, thaw in the fridge overnight. Reheat gently on the stove with a little water to restore creaminess. This pasta pairs well with a simple salad. A mixed green salad with a light vinaigrette works great. You could also serve garlic bread or roasted vegetables. These sides add flavor and balance to the meal. To make it mild, skip adding any heat. For a bit of spice, sprinkle in red pepper flakes. You can start small and taste as you go. If you want it spicy, add more flakes or a dash of hot sauce. This way, you can customize the heat to your liking. High Protein Creamy Roasted Red Pepper Pasta is simple and fun to make. You learned about key ingredients, like whole grain pasta and roasted red peppers. The step-by-step guide helped you cook, blend, and serve with tips to boost protein too. This dish offers tasty variations and storage ideas that keep it fresh. Enjoy creating a healthy meal that fits your taste!

High Protein Creamy Roasted Red Pepper Pasta

A delicious and creamy pasta dish packed with protein from cottage cheese and roasted red peppers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz whole grain pasta (spaghetti or penne)
  • 2 large roasted red peppers (jarred or homemade)
  • 1 cup cottage cheese (or Greek yogurt for a lighter option)
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 cup spinach, roughly chopped
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • for garnish Fresh basil leaves (optional)

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
  • Prepare the Sauce: In a blender or food processor, combine the roasted red peppers, cottage cheese (or Greek yogurt), garlic, Italian seasoning, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
  • Sauté the Spinach: In a large skillet, heat olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.
  • Combine: Add the blended roasted red pepper sauce to the skillet with the sautéed spinach. Stir well, allowing the sauce to warm through. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
  • Mix in Pasta: Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Stir in the grated Parmesan cheese until well combined and creamy.
  • Serve: Divide the creamy pasta among plates or bowls. Garnish with fresh basil leaves and extra Parmesan cheese if desired.

Notes

Use Greek yogurt for a lighter option.
Keyword creamy, high protein, pasta, vegetarian