Protein Pasta
- 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!
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!
