Ingredients:

  • 12 oz chickpea or lentil-based pasta
  • 2 cups low-fat cottage cheese
  • 12 oz roasted red peppers, drained
  • 2 tbsp nutritional yeast
  • 4 large cloves garlic, smashed
  • 2 medium shallots, finely minced
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 1 large bunch fresh basil, chiffonade
  • 0.5 cup reserved pasta water
  • 1 tsp lemon juice
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Boil a large pot of salted water. Add the high-protein pasta and cook for 1-2 minutes less than the package instructions to achieve an al dente texture. Reserve 1/2 cup of starchy pasta water before draining.
  2. Heat olive oil in a skillet over medium heat. Sauté the minced shallots and smashed garlic until fragrant and translucent, approximately 3-5 minutes.
  3. In a high-speed blender, combine the cottage cheese, drained roasted red peppers, nutritional yeast, sautéed garlic and shallots, smoked paprika, and red pepper flakes. Blend on high until the mixture is completely smooth and aerated.
  4. Return the drained pasta to the pot over very low heat (or use residual heat with the burner off). Pour the blended sauce over the pasta.
  5. Gradually add the reserved pasta water while tossing the pasta to emulsify the sauce into a glossy coating. Stir in the lemon juice.
  6. Season with salt and pepper to taste. Fold in the fresh basil ribbons just before serving to maintain their color and aroma.