I’m so excited to share another recipe with you guys.
This pasta is creamy, dreamy, and gives you a huge portion for only 400 calories! Zoodles are making my life so much easier. I can still satisfy my pasta cravings with significantly fewer calories by using a mix. You could make this with just pasta, or just zoodles, if you wanted, but the blend is perfect for me, and sneaking more vegetables into my diet never hurts.
Most roasted red pepper sauces I’ve come across have goat cheese in them, something I wanted to skip because it’s too rich for me, and has a thick mouth-feel I don’t want. I wanted this sauce to be bright and indulgent without weighing me down, and that’s just what I got!
Here’s what you need:
Roasted red peppers, Greek yogurt, cottage cheese, garlic, an onion, oil, milk, pasta (I used thin spaghetti), Parmesan cheese, and zucchini (not pictured).
Now, if you don’t like cottage cheese, I imagine you could use ricotta, cream cheese, or mascarpone. For me, the cottage cheese blended nicely into the sauce and wasn’t detectable, even by the hubs who hates it.
The sauce comes together in minutes. Just saute the onions and garlic, toss the drained roasted red peppers, cheese, and milk in, and once the cheese melts toss it all in a blender with the yogurt and blend until smooth.
Then it’s just a matter of heating the sauce, tossing with the pasta and zoodles, and eating!
I’ve already made this twice , and it paired well with both grilled chicken and Italian sausage. You could also serve this alone if you wanted.
I hope you’ll try this, and love it. If you do make this, please snap a photo and hashtag it #messycountersfp. I’d love to see what you make!
Creamy Roasted Red Pepper Pasta (with zoodles)
8 oz linguini or spaghetti
2 medium zucchinis, spiralized (I use this SpiraLife Vegetable Spiralizer)
2 tbsp olive oil
2 cloves garlic, minced
1 onion, diced
½ cup milk
½ cup plain Greek yogurt
½ cup cottage cheese
½ cup grated Parmesan, plus additional for garnish(I used shredded for garnish)
1 16-oz jar roasted red pepper, drained and chopped
Salt and pepper, to taste
- Cook pasta in salted water according to package directions. Drain well.
- Heat olive oil in a large skillet or saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onions become translucent, 2-3 minutes. Stir in chopped peppers, milk, cottage cheese, and Parmesan cheese. Stir until cheese has melted.
- Turn off heat and stir in Greek yogurt. Transfer mixture to a blender (or use an immersion blender) and blend until smooth. Return to saucepan over low heat. Add salt and pepper to taste, and once sauce is hot, add pasta and zoodles, tossing until well combined.
- Serve garnished with additional Parmesan. Enjoy!
Adapted from this wonderful Roasted Red Pepper Alfredo recipe from Damn Delicious.
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