If you’re craving something that’s comforting, flavorful, and packed with protein, you’ve hit the jackpot with this High Protein Creamy Roasted Red Pepper Pasta Recipe. This dish combines the smoky sweetness of roasted red peppers with a luscious, creamy sauce made from Greek yogurt and parmesan, all tossed together with whole wheat pasta and tender shredded chicken. It’s the perfect balance of nutrition and indulgence that feels like a warm hug on a plate, and it’s surprisingly simple to whip up for any night of the week.
Ingredients You’ll Need
These ingredients are straightforward but essential—they each bring something special to the table, from vibrant color and bold flavor to creamy texture and satisfying protein.
- 2 cups whole wheat pasta: Adds hearty texture and boosts the fiber and protein content.
- 1 tablespoon olive oil: For sautéing, adding a subtle fruity richness.
- 1 medium onion, chopped: Builds a flavorful savory base with gentle sweetness.
- 2 cloves garlic, minced: Brings aromatic warmth and depth.
- 2 large roasted red peppers, peeled and chopped: The star flavor, smoky and sweet, lending vibrant color.
- 1 cup low-fat Greek yogurt: Makes the sauce creamy and adds a delightful protein punch.
- 1/2 cup unsweetened almond milk: Lightens the sauce without overpowering flavors.
- 1/4 cup grated Parmesan cheese: Boosts savory umami for richness.
- 1/4 cup nutritional yeast: Provides cheesy flavor while upping protein and nutrients.
- 1 teaspoon smoked paprika: Infuses a subtle smoky heat that complements the roasted peppers.
- 1/2 teaspoon ground black pepper: Adds a touch of spice for balance.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 cup cooked chicken breast, shredded: A lean source of high-quality protein, making this dish extra satisfying.
- 1/4 cup fresh basil, chopped: For fresh herbal brightness and aroma.
How to Make High Protein Creamy Roasted Red Pepper Pasta Recipe
Step 1: Cook the Pasta
Bring a large pot of water to a roaring boil, then add the whole wheat pasta. Cooking it just right ensures that each bite is perfectly al dente—tender but still with a delightful bite. Reserve a little pasta water before you drain; it’ll be your secret weapon to smoothing out the sauce later.
Step 2: Sauté the Aromatics
Heat olive oil in a skillet over medium heat, then add chopped onion. Cooking until translucent softens the onion’s bite and releases a gentle sweetness. Toss in minced garlic and stir quickly—garlic cooks fast, and you want it fragrant without any bitterness.
Step 3: Add Roasted Red Peppers
Chopped roasted red peppers join the skillet next, bringing a smoky sweetness and eye-catching color. Give them a few minutes to warm through and mingle their flavors with the onions and garlic—it’s already smelling fantastic.
Step 4: Build the Creamy Sauce
Lower the heat and stir in Greek yogurt and almond milk. These ingredients turn the skillet into a creamy, dreamy sauce that’s both rich and light. Parmesan cheese and nutritional yeast melt into the mix, adding cheesy umami with a protein boost. Season with smoked paprika, black pepper, and salt, creating a layered flavor profile that’s hard to resist.
Step 5: Add Protein and Adjust Sauce
Fold in shredded chicken for a satisfying source of lean protein. If the sauce feels too thick, slowly whisk in reserved pasta water until it’s perfectly smooth and coats the pasta beautifully.
Step 6: Combine Pasta and Sauce
Add the cooked pasta to the skillet and toss to coat every strand in that glorious creamy sauce. Let it heat together a few minutes so each bite bursts with combined flavor.
Step 7: Finish with Fresh Basil
Remove from heat and stir in chopped fresh basil for a fragrant, fresh finish that brightens the whole dish. Serve immediately for the best experience.
How to Serve High Protein Creamy Roasted Red Pepper Pasta Recipe
Garnishes
A sprinkle of extra Parmesan cheese or a few basil leaves on top make this dish look as divine as it tastes. A light drizzle of olive oil or a pinch of chili flakes could add a little something extra to elevate it.
Side Dishes
This pasta shines on its own but pairs beautifully with a crisp green salad tossed in a lemon vinaigrette. Roasted or steamed veggies like asparagus or broccoli make for nutritious, crunchy sidekicks.
Creative Ways to Present
Serve this pasta in rustic bowls for cozy, family-style dinners or plate it elegantly with a basil leaf and Parmesan shards stacked on top for a dinner party. For meal prep, portion it into containers with a basil garnish to brighten up your workweek lunches.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it’s a great make-ahead meal to look forward to.
Freezing
This pasta freezes well, just keep in mind that the texture of the sauce might change slightly. Freeze in portions and defrost overnight in the fridge for best results, then stir well before reheating.
Reheating
Gently reheat leftovers on the stove over low heat, adding a splash of almond milk or reserved pasta water if the sauce needs loosening. Avoid microwaving at high heat to keep the creamy texture silky smooth.
FAQs
Can I use regular pasta instead of whole wheat?
Absolutely! Regular pasta will work just fine; whole wheat just adds extra fiber and protein, making this dish even more nutritious.
Is the Greek yogurt safe to cook with?
Yes, low-fat Greek yogurt can be gently heated without curdling if you keep the heat low and stir continuously, which creates that delicious creamy sauce.
Can I make this dish vegetarian?
Definitely! Simply omit the chicken and add more nutritional yeast or a plant-based protein like chickpeas to keep it hearty and protein-packed.
What if I don’t have smoked paprika?
You can substitute with regular paprika or a pinch of cayenne for added heat. Smoked paprika adds a subtle smoky flavor, but the dish will still be delicious without it.
Is this recipe suitable for meal prepping?
Yes, this High Protein Creamy Roasted Red Pepper Pasta Recipe holds up well in the fridge and can be portioned for easy grab-and-go meals throughout the week.
Final Thoughts
This High Protein Creamy Roasted Red Pepper Pasta Recipe has quickly become one of my absolute favorites to make and share. It’s cozy, nourishing, and brimming with flavor without being complicated. I promise you’ll love how the creamy roasted pepper sauce wraps around each pasta strand and the protein keeps you full and energized. Go ahead and treat yourself—you deserve a delicious, wholesome meal like this on repeat!
Print
High Protein Creamy Roasted Red Pepper Pasta Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 25m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This High Protein Creamy Roasted Red Pepper Pasta is a wholesome and flavorful dish combining whole wheat pasta with a rich, creamy sauce made from roasted red peppers, Greek yogurt, and Parmesan. Enhanced with shredded chicken breast and fresh basil, this recipe is perfect for a nutritious and satisfying meal that’s easy to prepare.
Ingredients
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 and 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. Once boiling, add 2 cups of whole wheat pasta and cook according to the package instructions, usually 8 to 10 minutes.
- Drain and Reserve Water: Drain the pasta and set aside, reserving about 1/2 cup of pasta water for adjusting sauce consistency later.
- Sauté Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 to 2 minutes, stirring frequently to prevent burning.
- Cook Roasted Red Peppers: Add the peeled and chopped roasted red peppers to the skillet and stir to combine. Cook for 3 to 4 minutes to meld the flavors.
- Create Creamy Sauce: Reduce heat to low, add 1 cup of low-fat Greek yogurt and stir well. Pour in 1/2 cup unsweetened almond milk, stirring until the mixture is smooth and creamy.
- Add Cheeses and Spices: Mix in 1/4 cup grated Parmesan cheese and 1/4 cup nutritional yeast until fully incorporated. Then sprinkle in 1 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, and 1/4 teaspoon salt, stirring to blend flavors.
- Incorporate Chicken: Add 1/2 cup shredded cooked chicken breast to the sauce and stir thoroughly to distribute the chicken evenly.
- Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is achieved.
- Toss Pasta in Sauce: Add the cooked pasta back into the skillet, tossing well to evenly coat the pasta with the creamy sauce.
- Cook Together: Continue cooking for 2 to 3 minutes to allow the pasta to absorb some of the sauce.
- Finish and Serve: Remove the skillet from heat, sprinkle 1/4 cup chopped fresh basil over the pasta, give a gentle stir, and serve immediately, garnished with extra basil or Parmesan if desired.
Notes
- Reserve some pasta water to help adjust the sauce consistency if it becomes too thick.
- Use low-fat Greek yogurt to keep the sauce creamy but reduce fat content.
- Roasted red peppers can be prepared ahead or purchased pre-roasted to save time.
- Whole wheat pasta adds extra fiber and nutrients compared to regular pasta.
- You can substitute chicken breast with tofu or chickpeas for a vegetarian option.
- Adjust seasoning to taste, especially salt and smoked paprika, based on preference.
