This pasta is creamy, flavorful, and perfect for your weekly meal prep. Sweet smoky roasted red peppers gets blended with sautéed garlic and onion, bright tomato paste, and Good Culture cottage cheese to create a rich sauce. Mix in with your favorite pasta, top with freshly grated parmesan, and finish with some red chili flakes.
Ingredients:
- 12 oz pasta of choice, cook until just al dente
- 3 garlic cloves, minced
- ½ small red onion, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes, plus more for garnish
- 6 ounces of jarred roasted red pepper, drained
- 1 ½ cups Good Culture cottage cheese (330 grams)
- ¼ cup grated parmesan, plus more for garnish (20 grams)
Instructions:
- Bring a large pot of water to a boil, and salt generously. Add your pasta and cook until just aldente.
- While the pasta cooks, heat the olive oil in a medium pan over medium heat. Add the garlic and onion and sauté until softened and fragrant. Add the tomato paste, roasted red peppers, paprika, oregano, salt, black pepper, and red pepper flakes. Cook for a few minutes, stirring occasionally, until the flavors come together.
- Add the cottage cheese to a small food processor, then add the roasted red pepper mixture. Blend until completely smooth and creamy. If the sauce is too thick, add a splash of roasted red pepper brine to help thin it out.
- Once the pasta is finished cooking, drain it, reserving about 1 cup of pasta water.
- Pour the roasted red pepper cottage cheese sauce into the empty pasta pot and add the pasta, parmesan, and a splash of pasta water. Place over low heat and toss until the pasta is evenly coated and the sauce is smooth and silky. Add more pasta water, a little at a time, as needed to reach your desired consistency.
- Divide the pasta among serving bowls and finish with freshly grated parmesan and a sprinkle of red pepper flakes. Enjoy!