**Ingredients**
– 300 g penne pasta
– 1 bunch flat-leaf parsley
– 1 garlic clove
– 1 jar (460 g) grilled red peppers
– 100 g slivered almonds
– ½–1 tsp smoked paprika (or chili flakes)
– 150 g cottage cheese
– Olive oil
– Salt and black pepper
**Instructions**
1. Cook the pasta according to the packet instructions.
2. Mix the parsley (with the stems), garlic clove, almonds, and a nice splash of olive oil in a blender (or food processor) until you get a fairly smooth pesto-like texture.
3. Drain the grilled red peppers (no need to rinse them), place them in the blender with the parsley mixture, add 2 tbsp red wine vinegar and the smoked paprika (or chili flakes). Blend until very smooth. If necessary, add a little more olive oil to loosen the sauce.
4. Drain the pasta and return it to the pan. Pour the pepper sauce over the hot pasta and mix well. Season with salt and black pepper.
5. Serve the pasta in bowls or plates, top with cottage cheese, drizzle with a little olive oil, and garnish with parsley.
Refrigerate any leftovers for up to 3 days (or freeze in portions for future meals).
Enjoy! This is a quick, creamy, flavourful vegetarian pasta dish thanks to the roasted pepper sauce.
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