Protein Pasta Edit: Red Bell Pepper Sauce
Think creamy, dreamy, and just the right amount of tangy. This sauce mixes roasted red peppers with cottage cheese for a smooth, slightly sweet flavor that feels indulgent but is secretly good for you. Toss it on pasta, spread it on toast, or use it as a dip—basically, it’s your new everything sauce.
Protein Pasta Edit: Red Bell Pepper Sauce
This vibrant sauce blends sweet roasted red bell peppers with creamy cottage cheese for a rich, velvety texture that’s also protein-packed. Perfect as a pasta sauce, dip, or spread, it’s a wholesome twist on a classic that’s both nourishing and delicious.
Equipment
- 1 Blender
Ingredients
- 1 cup Low Fat Cottage Cheese
- 16 oz Jar of red bell peppers, drained
- 3 Garlic cloves, minced
- .5 Onion, diced or sliced
- 1 tsp Salt
- 1 tsp Italian seasoning
Instructions
- Lets start off by cooking the onion. On a skillet over medium heat, add some olive oil and your onion. Let it cook for about 7 minutes and then add your minced garlic. Cook for another 1-2 minutes until fragrant.
- Remove from heat and let it cool down.
- In a blender, add all your ingredients together. Cottage cheese, red bell peppers, garlic and onion, salt and Italian seasoning. Blend until mixed together.