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Roasted red pepper and cottage cheese pasta recipe

Roasted red pepper and cottage cheese pasta recipe

16 ratings

This red pepper pasta couldn't be simpler to whip up. Make a creamy sauce with roasted red peppers and cottage cheese, then stir into your pasta. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 398 calories / serving
  • Healthy
  • Vegetarian


  • 300g Hearty Food Co. penne
  • 1 tbsp vegetable oil​
  • 2 small red onions, sliced
  • 480g jar Aleyna roasted red peppers, drained
  • pinch dried mixed herbs
  • 300g Creamfields low-fat cottage cheese
  • ½ vegetable stock cube, made up to 150ml
  • 40g Creamfields lighter mature Cheddar cheese, grated
  • 90g baby leaf salad
If you haven't got penne, try using fusilli or another short pasta

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    3g 13%
  • Sugars

    8g 8%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 59.3g Protein 19.9g Fibre 4.3g


  1. Bring a saucepan of water to the boil and add a pinch of salt. Cook the pasta for 10 mins or until just cooked. Reserve a mugful of pasta water, then drain and set aside.
  2. In the same pan, heat the oil and cook the onion for 5-6 mins or until beginning to soften. Take one of the peppers from the jar, slice and add to the pan. Season with salt and black pepper and a pinch of dried herbs. Cook for 1-2 mins.
  3. Put the remaining roasted peppers into a large jug, along with the cottage cheese and the veg stock. Using a handheld stick blender, blitz until smooth.
  4. Reduce the heat, then pour the blended sauce into the pan and heat through gently, do not boil. Check the seasoning and tip the cooked pasta into the pan. Cook for 1 min to heat through. Loosen with reserved pasta water if too thick.
  5. Divide the pasta between plates and add some salad on the side. Sprinkle with a little grated cheese to finish.

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