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–+ servings
High Protein Creamy Roasted Red Pepper Pasta

Savor This High Protein Creamy Roasted Red Pepper Pasta Delight

This High Protein Creamy Roasted Red Pepper Pasta offers a deliciously nutritious twist on a classic dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Whole Wheat Pasta can use gluten-free pasta or spiralized veggies
For the Sauce
  • 2 tbsp Olive Oil or avocado oil for a different taste
  • 1 medium Onion any variety
  • 3 cloves Garlic fresh garlic is ideal
  • 2 cups Roasted Red Peppers jarred or homemade
  • 1 cup Low-Fat Greek Yogurt or plant-based yogurt for dairy-free
  • 1 cup Unsweetened Almond Milk any plant-based milk
  • 1/2 cup Grated Parmesan Cheese or nutritional yeast for vegan option
  • 1/4 cup Nutritional Yeast omit if unavailable
  • 1 tsp Smoked Paprika or regular paprika and a pinch of cayenne
  • 1/2 tsp Ground Black Pepper adjust to taste
  • 1 tsp Salt sea salt or kosher salt
For the Protein
  • 2 cups Cooked Chicken Breast omit for vegetarian version or use plant-based proteins
For the Finish
  • 1/4 cup Fresh Basil substitute with parsley or oregano if preferred

Equipment

  • Large pot
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • wooden spoon
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Boil the Pasta: Bring a large pot of salted water to a boil. Add whole wheat pasta and cook according to the package instructions, typically 8-10 minutes, until al dente. Reserve about ½ cup of pasta water before draining.
  2. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté for 5-7 minutes until translucent.
  3. Add Garlic: Stir in minced garlic and cook for 1-2 minutes until fragrant and slightly golden.
  4. Combine Roasted Red Peppers: Stir in chopped roasted red peppers and let cook for 3-4 minutes.
  5. Create the Creamy Base: Lower heat to medium-low and add low-fat Greek yogurt, stirring until smooth and creamy.
  6. Add Almond Milk: Pour in unsweetened almond milk, mixing until the sauce is thoroughly combined.
  7. Incorporate Cheese and Nutritional Yeast: Add grated Parmesan cheese and nutritional yeast, stirring until melted.
  8. Season the Sauce: Season sauce with smoked paprika, black pepper, and salt to taste.
  9. Mix in the Protein: Add shredded chicken breast to the skillet and mix thoroughly.
  10. Adjust the Consistency: If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
  11. Combine Pasta and Sauce: Toss drained pasta into the sauce, stirring to coat each noodle, and heat for an additional 2-3 minutes.
  12. Garnish and Serve: Top with freshly chopped basil and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Ensure pasta is cooked al dente. For easy meal prep, store the sauce separately from the pasta. Add a splash of reserved pasta water when reheating to regain creaminess.

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