Bring a large pot of salted water to a boil over high heat. Add your penne pasta and cook it until it's al dente, about 10-12 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

In a blender, combine drained roasted red peppers, cottage cheese or silken tofu, sautéed garlic, grated Parmesan cheese, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Blend until smooth and creamy.

Pour the blended sauce back into the skillet and simmer gently on low heat for about 5 minutes, stirring occasionally.

Add the cooked penne pasta to the skillet with the sauce and toss gently until fully coated. Cook together for an additional 1-2 minutes over low heat.

Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese, if desired. Serve hot and enjoy!