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Preheat oven to 185°C (365°F).
Slice the red peppers and onion and place them on a baking sheet. Lightly spray with oil and roast for about 30–35 minutes, until soft and slightly caramelized around the edges. Let cool for a few minutes.
Meanwhile, cook the pasta according to package directions. Reserve ½ cup of pasta water before draining.
In a blender, combine the roasted peppers, roasted onion, cottage cheese, parmesan, salt, black pepper, oregano, and garlic powder. Blend until completely smooth and creamy.
Heat a large pan over medium-low heat and add the sauce. Stir in about ¼ cup of the reserved pasta water to loosen the sauce.
Add the cooked pasta and toss well until evenly coated. Add additional pasta water as needed until the sauce becomes silky and glossy.
Serve topped with extra parmesan, fresh herbs, and red pepper flakes if desired.