Description
This creamy roasted red pepper pasta delivers serious protein without sacrificing that rich, indulgent texture you crave. Comfort food that keeps you full for hours!
Ingredients
Scale
- 12 oz (340g) pasta of choice (penne, rigatoni, or rotini work well)
- 2 large red bell peppers (about 12 oz/340g total)
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 cup (250g) low-fat cottage cheese
- ¾ cup (175g) plain Greek yogurt (2% or full-fat recommended)
- ¼ cup (25g) grated Parmesan cheese, plus more for serving
- 1 tablespoon tomato paste
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups (60g) fresh spinach, roughly chopped
- 8 oz (225g) cooked chicken breast or chickpeas, diced (for protein boost)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 450°F (230°C). Place whole bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, deseed, and roughly chop.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Heat olive oil in a skillet over medium heat. Sauté onion for 4-5 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add tomato paste and stir for 1 minute.
- In a blender, combine cottage cheese and Greek yogurt. Blend until smooth. Add roasted peppers, onion-garlic mixture, Parmesan, herbs, and red pepper flakes. Blend until smooth and season to taste.
- Return sauce to skillet over medium-low heat. Add chicken or chickpeas and heat through. Fold in spinach until wilted. Add drained pasta and toss to coat. Add reserved pasta water as needed to reach desired consistency.
- Serve hot, garnished with additional Parmesan and fresh basil leaves.