Ingredients:

  • 10 oz high-protein chickpea or lentil pasta
  • 12 oz jarred roasted red peppers, drained and rinsed
  • 1.5 cups low-fat cottage cheese (2%)
  • 2 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 4 cloves fresh garlic, thinly sliced
  • 1 small shallot, finely diced
  • 1 tbsp extra virgin olive oil
  • 1 bunch fresh basil, chiffonade
  • 0.5 fresh lemon, juiced
  • 0.5 cup reserved pasta water
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Boil the water. Bring a large pot of salted water to a roaring boil. Don't be shy with the salt; it's your only chance to season the pasta itself.
  2. Cook the pasta. Drop the 10 oz of high protein pasta and cook for 1-2 minutes less than the box suggests. Check it early to ensure a firm, al dente bite.
  3. Save the water. Before you drain the noodles, dip a measuring cup in and grab 0.5 cup of that cloudy, starchy water. Note: This is your insurance policy for a smooth sauce.
  4. Blend the base. Put the peppers, 1.5 cups cottage cheese, nutritional yeast, paprika, and flakes into the blender. Process until the mixture is a silky, vibrant orange.
  5. Sauté aromatics. Heat 1 tbsp oil in a deep skillet over medium heat. Add the sliced garlic and shallots. Sauté until they are translucent and your kitchen smells like heaven.
  6. Warm the sauce. Lower the heat to medium low and pour the blended mixture into the skillet. Note: High heat will cause the cottage cheese to grain up, so keep it gentle.
  7. Combine. Add the drained pasta and the reserved pasta water to the skillet. Toss continuously so the sauce begins to thicken and coat every noodle.
  8. Finish and serve. Remove from the heat. Stir in the lemon juice and basil ribbons. Season with salt and pepper until the flavors pop.