I recently discovered a brilliant twist on whole wheat penne that blends cottage cheese, roasted red bell peppers and a medley of fresh veggies into a satisfying meal. This high protein pasta dishes recipe shocks my palate with its unexpected creaminess and vibrant flavors, inviting you to explore an indulgent yet nourishing dinner.

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I recently discovered this high protein creamy roasted red pepper pasta and immediately knew I had to share it with you. This recipe mixes whole wheat penne pasta with the vibrant flavors of olive oil, juicy chopped yellow onion, and minced garlic.

When you add in the charred, roasted red bell pepper along with a generous cup of low-fat cottage cheese and a splash of vegetable broth, you’re in for a delightful meal that’s not only tasty but also a nutritious option for a weeknight dinner. I love how this dish manages to pack in protein along with all the goodness of veggies, making it a great low calorie, healthy dinner choice.

Plus, adding black pepper and a pinch of red pepper flakes gives it that extra kick. Trust me, if you’re looking for a pasta dish that balances ease, flavor, and a good dose protein, this one’s definitely for you!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how simple it is to make – even if you aren’t the best cook, the steps are easy to follow and nothing feels overly complicated. Second, I love that the dish is packed with healthy ingredients; the whole wheat pasta and cottage cheese give it a nice boost of protein and fiber, and plus, all those veggies make me feel like I’m eating something good for me. Third, the creamy sauce with roasted red peppers is absolutely amazing; it’s got that perfect balance of sweet and slightly spicy if I add the red pepper flakes, which always lifts my mood when I’m craving something tasty. And finally, I appreciate that it’s flexible – if I want to change things up, it’s easy to add extra kick or mix in other veggies without messing up the whole flavor.

Ingredients

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This pasta gives you complex carbs and fiber for energy, and it tastes great too.
They bring a sweet, tangy flavor along with vitamins and antioxidants for extra pep.
This low-fat cheese is loaded with protein and offers a creamy texture to the sauce.
A drizzle of olive oil delivers healthy fats that improve nutrient absorption and flavor balance.
These ingredients infuse the dish with bold taste and beneficial compounds for your wellbeing.
Vegetable broth adds moisture and enhances the overall flavor without adding extra fat.
Salt and pepper seasonings boost flavor while red pepper flakes add a spicy kick.

Ingredient Quantities

12 oz whole wheat penne pasta

1 tbsp olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

1 red bell pepper, roasted and chopped (or 12 oz jarred roasted red peppers, drained and roughly chopped)

1 cup low-fat cottage cheese

1/2 cup vegetable broth

Salt, to taste

Black pepper, to taste

Red pepper flakes (optional, if you wanna add a kick)

How to Make this

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1. Start by cooking the 12 oz whole wheat penne in plenty of salted water until al dente, then drain and set aside.

2. While the pasta is cooking, heat 1 tbsp olive oil in a large pan over medium heat.

3. Toss in the chopped yellow onion and cook till they’re soft and translucent, about 5 minutes.

4. Add in the 2 minced garlic cloves and stir for around 1 minute, being careful not to burn them.

5. Stir in your roasted red bell pepper (or jarred roasted red peppers, drained and roughly chopped) and let it cook for another 2 minutes.

6. Mix in the 1 cup low-fat cottage cheese and 1/2 cup vegetable broth. Stir everything together well so you get a creamy sauce.

7. Season with salt, black pepper, and a pinch of red pepper flakes if you want a bit of a kick.

8. Add your drained penne pasta to the pan and mix until every piece is nicely coated with the sauce.

9. Let it simmer on low heat for a few minutes so the flavors blend together.

10. Taste and adjust seasonings if needed, then serve hot and enjoy your healthy, high protein dinner!

Equipment Needed

1. A large pot for boiling the 12 oz whole wheat penne pasta in plenty of salted water.
2. A colander to drain the pasta once it’s cooked al dente.
3. A large pan for sautéing the yellow onion, garlic, and roasted red bell pepper.
4. A chopping board and a sharp knife to chop the onion and red bell pepper and mince the garlic.
5. Measuring cups and spoons to measure out 1 tbsp olive oil, 1 cup low-fat cottage cheese, and 1/2 cup vegetable broth accurately.
6. A wooden spoon or spatula for stirring the ingredients while cooking.
7. A timer to help keep track of cooking times like the 5 minutes for the onion and 1 minute for the garlic.

FAQ

Can i use a different pasta type?

Yep, you can use any pasta you got but whole wheat penne works best cause it holds up the sauce really well.

Do i need to roast the red bell pepper myself?

Nah, you can totally use jarred roasted red peppers if youre in a hurry or not feelin up to it.

How can i make this dish vegan?

You can swap out cottage cheese for blended silken tofu but know that the taste might be a little different.

How long should i cook the pasta?

It generally takes about 10 to 12 minutes until its al dente but check it a couple minutes early to be sure.

Can i add more spice to the recipe?

For sure, feel free to throw in extra red pepper flakes if you like a bit more heat.

High Protein Creamy Roasted Red Pepper Pasta Recipe Substitutions and Variations

If you don’t have whole wheat penne pasta, you can use whole grain fusilli or even gluten free pasta as a substitute.
If olive oil is not on hand, you can swap in a similar oil like avocado oil or even canola oil for a similar effect.
Don’t have low-fat cottage cheese? Greek yogurt works great to give you that creamy texture and extra protein.
If vegetable broth is missing, you can replace it with chicken broth or even mushroom broth if you’re looking for a deeper flavor.
If you dont have roasted red peppers, you can try using sun-dried tomatoes to add a tangy twist to the dish.

Pro Tips

1. Try roasting your own red bell peppers if you can because homemade roasted peppers tend to be sweeter and give your dish a more natural flavor rather than using the jarred kind.

2. Make sure you don’t overcook your onions; let em get soft and a bit golden so they add a nice sweetness to the sauce without becoming mushy. It really makes a difference.

3. Be careful when stirrin in the garlic after the onions are cooked. You only need about a minute of cookin so it doesnt burn and leave a bitter taste.

4. Once you add the pasta, toss everything gently and let it sit on low heat for a few minutes. This will help the flavors blend really well so every bite gets a good mix of the creamy sauce.

High Protein Creamy Roasted Red Pepper Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

410

kcal

Equipment: 1. A large pot for boiling the 12 oz whole wheat penne pasta in plenty of salted water.
2. A colander to drain the pasta once it’s cooked al dente.
3. A large pan for sautéing the yellow onion, garlic, and roasted red bell pepper.
4. A chopping board and a sharp knife to chop the onion and red bell pepper and mince the garlic.
5. Measuring cups and spoons to measure out 1 tbsp olive oil, 1 cup low-fat cottage cheese, and 1/2 cup vegetable broth accurately.
6. A wooden spoon or spatula for stirring the ingredients while cooking.
7. A timer to help keep track of cooking times like the 5 minutes for the onion and 1 minute for the garlic.

Ingredients

12 oz whole wheat penne pasta
1 tbsp olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, roasted and chopped (or 12 oz jarred roasted red peppers, drained and roughly chopped)
1 cup low-fat cottage cheese
1/2 cup vegetable broth
Salt, to taste
Black pepper, to taste
Red pepper flakes (optional, if you wanna add a kick)

Directions

Start by cooking the 12 oz whole wheat penne in plenty of salted water until al dente, then drain and set aside.
While the pasta is cooking, heat 1 tbsp olive oil in a large pan over medium heat.
Toss in the chopped yellow onion and cook till they're soft and translucent, about 5 minutes.
Add in the 2 minced garlic cloves and stir for around 1 minute, being careful not to burn them.
Stir in your roasted red bell pepper (or jarred roasted red peppers, drained and roughly chopped) and let it cook for another 2 minutes.
Mix in the 1 cup low-fat cottage cheese and 1/2 cup vegetable broth. Stir everything together well so you get a creamy sauce.
Season with salt, black pepper, and a pinch of red pepper flakes if you want a bit of a kick.
Add your drained penne pasta to the pan and mix until every piece is nicely coated with the sauce.
Let it simmer on low heat for a few minutes so the flavors blend together.
Taste and adjust seasonings if needed, then serve hot and enjoy your healthy, high protein dinner!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.