1. Sauté the Aromatics — Heat olive oil in a large skillet over medium heat. Add minced shallot and garlic, sautéing for 3–5 minutes until softened and fragrant, stirring regularly to prevent burning.

2. Cook the Pasta — While aromatics cook, bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions, then drain and set aside, reserving about ½ cup of pasta water.

3. Add Spices and Tomato Paste — To the skillet, add salt, black pepper, oregano, basil, and red pepper flakes if using. Stir in tomato paste and cook for 2–3 more minutes until everything becomes aromatic. Remove from heat and let cool slightly.

4. Build the Sauce — In a blender or food processor, combine cottage cheese, roasted red peppers, fresh basil leaves, and nutritional yeast. Transfer the cooled shallot and garlic mixture to the blender.

5. Blend — Blend on high speed for 60–90 seconds until completely smooth and creamy. Taste and adjust seasoning if needed.

6. Combine — Pour the sauce over the cooked pasta, tossing to coat evenly. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.

7. Serve — Serve immediately, topped with additional fresh basil if desired. For meal prep, store sauce and pasta separately in airtight containers in the refrigerator for up to 5 days.