HIGH-PROTEIN CREAMY ROASTED RED PEPPER PASTA

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 30 minutes

재료

16 oz pasta, cooked (I used brown rice penne)

2 tbsp olive oil

1 shallot, minced

5 garlic cloves, minced

1 tsp salt + additional to taste

1/2 tsp black pepper

1 tsp dried oregano

1 tsp dried basil

1/4 tsp red pepper flakes (optional)

2 tbsp tomato paste

1 + 3/4 cups cottage cheese (can sub silken tofu for plant-based option)

1 + 1/2 cups roasted red peppers

1/3 cup fresh basil leaves + additional for topping, if desired

2 tbsp nutritional yeast

방향

Heat the olive oil on a large skillet over medium heat. Add the minced shallot and garlic and saute for 3-5 minutes, stirring regularly, to soften.

While the shallot and garlic cook, boil a salted pot of water and cook the pasta until al dente, then drain and set aside.

Season with the salt, black pepper, oregano, basil, and red pepper flakes and add in the tomato paste. Saute until aromatic, about 2-3 additional minutes. Remove from heat and set aside to cool down.

In a blender or food processor, add the cottage cheese, roasted red peppers, basil, and nutritional yeast. Transfer the shallot and garlic mixture to the blender as well.

Blend everything on high speed until it becomes a completely smooth sauce. Salt to taste. Pour the sauce over the cooked pasta and mix to coat (depending on your preference, you may not want to use all of the sauce).

Enjoy immediately for best results with chopped basil on top, or store in the refrigerator in an airtight container for 4-5 days.