Smart & Final

Protein Pasta

Creamy and protein-packed, this pasta features a rich, velvety sauce made with cottage cheese for a comforting, nourishing meal!

Recipe - 358 - Arroyo Grande

White bowl with penne rigate, topped with shredded parmesan cheese and basil. Surrounded by a bowl of cottage cheese, shredded parmesan cheese, and pasta sauce.

Protein Pasta

Prep Time15 Minutes

Servings4

Cook Time15 Minutes

Ingredients

16 oz Pasta, cooked

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

1 1/2 Cups Roasted Red Peppers

1/3 Cup Fresh Basil Leaves, additional for topping, if desired

2 tbsp. Nutritional Yeast

Directions

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 the shallot and garlic mixture 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.
Top with chopped basil & enjoy!

15 minutes

Prep Time

15 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

16 oz Pasta, cooked

First Street Penne Rigate - 2 Pound

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$1.99$1.00/lb

2 tbsp. Olive Oil

First Street Olive Oil, Extra Virgin, Imported - 16.9 Ounce

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$10.99$0.65/oz

1 Shallot, minced

Shallots - 0.08 Pound

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$0.30 avg/ea$3.79/lb

5 Garlic Cloves, minced

Garlic - 1 Each

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$0.59

1 tsp. Salt, additional to taste

Not Available

1/2 tsp. Black Pepper

First Street Black Pepper, Ground - 2.8 Ounce

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$3.49$1.25/oz

1 tsp. Dried Oregano

First Street Oregano, Whole - 0.5 Ounce

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$2.49$4.98/oz

1 tsp. Dried Basil

Sun Harvest Basil, Organic - 0.5 Ounce

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$5.39$10.78/oz

1/4 tsp. Red Pepper Flakes (optional)

McCormick Red Pepper flakes,Crushed Red Pepper - 1.5 Ounce

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$2.99$1.99/oz

2 tbsp. Tomato Paste

First Street Tomato Paste - 6 Ounce

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$0.89$0.15/oz

1 3/4 Cups Cottage Cheese

First Street Cottage Cheese, Small Curd, 4% Milkfat - 16 Ounce

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$1.99$0.12/oz

1 1/2 Cups Roasted Red Peppers

Large Red Bell Peppers 25# - 1 Pound

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$2.99/lb$2.99/lb

1/3 Cup Fresh Basil Leaves, additional for topping, if desired

Not Available

2 tbsp. Nutritional Yeast

Fleischmann's Yeast, Original - 0.75 Ounce

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$2.19$2.92/oz

Directions

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 the shallot and garlic mixture 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.
Top with chopped basil & enjoy!