Protein-Rich Red Pepper Pasta (Printer-Friendly Version)

# What You'll Need:

→ Base

01 - 16 ounces pasta (brown rice penne used)
02 - 1¾ cups cottage cheese (or silken tofu)
03 - 1½ cups roasted red peppers

→ Aromatics

04 - 2 tablespoons olive oil
05 - 1 shallot, minced
06 - 5 cloves garlic, minced
07 - ⅓ cup fresh basil leaves, plus more for topping

→ Seasonings

08 - 2 tablespoons tomato paste
09 - 2 tablespoons nutritional yeast
10 - 1 teaspoon each: salt, dried oregano, dried basil
11 - ½ teaspoon black pepper
12 - ¼ teaspoon red pepper flakes (optional)

# Let's Cook!:

01 - Cook shallot and garlic in olive oil 3-5 minutes until soft.
02 - Boil pasta until al dente while aromatics cook.
03 - Add seasonings and tomato paste to aromatics, cook 2-3 minutes more. Cool slightly.
04 - Blend cottage cheese, peppers, basil, nutritional yeast, and aromatic mixture until smooth. Season to taste.
05 - Toss pasta with sauce, garnish with basil.

# Recipe Notes:

01 - A protein-rich pasta dish featuring a creamy roasted red pepper sauce made with cottage cheese.

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