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
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 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.
