Preheat oven to 450°F (230°C). Roast whole red bell peppers on a baking sheet for 20-25 minutes until skins are charred, turning occasionally.
Transfer roasted peppers to a bowl, cover with plastic wrap, and steam for 10 minutes. Peel skins, remove seeds, and roughly chop.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
In a blender or food processor, combine roasted peppers, cottage cheese, olive oil, minced garlic, Italian seasoning, salt, and pepper. Blend until smooth and creamy.
Heat a large skillet over medium heat. Warm the pepper-cottage cheese sauce gently, stirring occasionally. Add reserved pasta water if sauce is too thick.
Add cooked pasta to the skillet and toss well to coat with sauce.
Divide pasta among plates. Garnish with fresh basil and grated Parmesan cheese if desired. Serve immediately and enjoy!
