High Protein Creamy Roasted Red Pepper Pasta Recipe
This High Protein Creamy Roasted Red Pepper Pasta is a wholesome and flavorful dish featuring whole wheat pasta tossed in a luscious sauce made from roasted red peppers, Greek yogurt, Parmesan, and nutritional yeast. Enhanced with tender shredded chicken breast and fragrant basil, this recipe offers a creamy yet healthy meal perfect for a satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Pasta
- 2 cups whole wheat pasta
Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 large roasted red peppers, peeled and chopped
- 1 cup low-fat Greek yogurt
- 1/2 cup unsweetened almond milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Protein & Garnish
- 1/2 cup cooked chicken breast, shredded
- 1/4 cup fresh basil, chopped
Instructions
- Boil the Pasta: Bring a large pot of water to a boil over high heat. Add 2 cups of whole wheat pasta and cook according to package instructions, about 8 to 10 minutes. Drain the pasta and set aside, reserving 1/2 cup of pasta water.
- Sauté Onions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 to 7 minutes.
- Cook Garlic: Add the minced garlic to the skillet and cook for 1 to 2 minutes, stirring frequently to prevent burning.
- Add Roasted Red Peppers: Stir in the peeled and chopped roasted red peppers, cooking for 3 to 4 minutes to meld the flavors.
- Incorporate Dairy and Seasonings: Reduce heat to low and add the Greek yogurt, stirring to combine. Pour in the almond milk gradually, stirring until the sauce is smooth and creamy. Mix in grated Parmesan cheese and nutritional yeast until fully blended. Sprinkle smoked paprika, black pepper, and salt, stirring well to combine.
- Add Chicken: Stir in the shredded cooked chicken breast, distributing it evenly through the sauce.
- Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat the pasta thoroughly with the creamy sauce.
- Simmer and Finish: Cook the pasta and sauce together for an additional 2 to 3 minutes, allowing the flavors to meld and the pasta to absorb the sauce.
- Garnish and Serve: Remove skillet from heat, sprinkle chopped fresh basil over the pasta, and gently stir. Serve immediately, optionally garnished with extra basil or Parmesan cheese.
Notes
- Use whole wheat pasta for added fiber and nutrients.
- Roasted red peppers can be store-bought or homemade for convenience.
- Reserve pasta water to adjust sauce thickness and help sauce bind to pasta.
- Ensure to stir frequently when cooking garlic to avoid bitterness from burning.
- Shredded chicken breast adds extra protein but can be substituted with tofu or omitted for vegetarian option.
- Fresh basil adds a bright, fresh flavor; can be substituted with parsley if preferred.
Keywords: high protein pasta, creamy roasted red pepper pasta, healthy pasta recipe, whole wheat pasta, chicken pasta, low fat pasta dish
