Grab an oven safe dish and add 3 red bell peppers, half a small onion, ½ shallot, and 3 garlic cloves. Drizzle with 1 tsp olive oil and season with salt, pepper, 1 tsp sweet paprika, and ½ tsp oregano or thyme.
Pop it into the oven at 400F for 35 minutes. When done, turn off the heat and let it sit for 10 minutes in the oven to soften further.
Add the roasted vegetables to a blender with 2 tbsp tomato paste, ½ cup cottage cheese, 4 tbsp cream, ⅓ cup bone broth, and a couple pinches of salt and pepper.
Blend really well until nice and smooth.
Cook 1 box of high protein pasta according to packaging instructions.
Add the pasta sauce to a pan on medium heat, add the cooked and strained pasta, then toss really well.
Add in 3 to 4 tbsp freshly grated parmesan, a small dusting of chili flakes, and some fresh basil or Italian parsley.
Serve and enjoy.
