Roasted Red Pepper Pasta
If you haven’t tried roasted red pepper pasta, now’s the time. This creamy, smoky pasta dish is packed with flavor and comes together with simple ingredients like cottage cheese, sun-dried tomatoes, and sweet roasted peppers. I love how naturally rich and slightly sweet the sauce turns out without needing heavy cream. Roasting the red pepper, onion, and garlic builds a deep flavor base, while the cottage cheese keeps things creamy and high in protein. There is one secret ingredients to bring this dish all together and makes a big difference, I’ll show you at the end. This one’s an easy weeknight recipe that feels like something you’d order at a restaurant.
Equipment
- 1 Oven
Ingredients
- ½ lb sweet red pepper
- ½ onion peeled and chopped
- 1 garlic bulb peeled cloves
- Olive oil
- ½ tsp paprika
- Salt
- 3-4 sun-dried tomatoes
- 2 tbsp grated parmesan
- 1 tsp chili flakes optional
- 3 oz cottage cheese
- ½ cup milk
- A handful of fresh basil
- Lemon juice to garnish
- Black pepper
- Cooked pasta al dente
- Reserved pasta water
Instructions
- Preheat your oven to 400°F. On a sheet pan, toss sliced red peppers and onion with olive oil, salt, and paprika.
- Place garlic cloves in a small oven-safe bowl or wrap them in foil with olive oil. Roast everything for 30 minutes, flipping halfway through so nothing burns.
- Once roasted, transfer the peppers, onion, and garlic to a blender. Add sun-dried tomatoes, parmesan, chili flakes (if using), cottage cheese, milk, and basil. Blend until smooth. Season with salt to taste.
- Cook pasta to al dente. Save at least half a cup of the starchy pasta water before draining.
- Pour the sauce into a pan and heat gently. Add the cooked pasta and mix well. Use pasta water a little at a time to thin the sauce to your liking.
- Finish with a squeeze of lemon juice, black pepper, and extra basil.
Tried this recipe?Let us know how it was!