Description
This High Protein Creamy Roasted Red Pepper Pasta is a wholesome, flavorful dish featuring whole wheat pasta tossed in a rich, creamy sauce made from roasted red peppers, Greek yogurt, and Parmesan cheese. Enhanced with sautéed onions, garlic, smoked paprika, and shredded cooked chicken breast, this meal strikes a perfect balance of protein and vibrant flavors. Fresh basil adds a fragrant finish, making it a nutritious and satisfying choice for a comforting weeknight dinner.
Ingredients
Scale
Pasta and Protein
- 2 cups whole wheat pasta
- 1/2 cup cooked chicken breast, shredded
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 large roasted red peppers, peeled and chopped
- 1/4 cup fresh basil, chopped
Dairy and Dairy Alternatives
- 1 cup low-fat Greek yogurt
- 1/2 cup unsweetened almond milk
- 1/4 cup grated Parmesan cheese
Seasonings
- 1 tablespoon olive oil
- 1/4 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Boil 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 package instructions, about 8 to 10 minutes.
- Drain Pasta: Drain the cooked pasta and set it aside, reserving about 1/2 cup of pasta water for later use.
- Sauté Onions: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 to 7 minutes.
- Add Garlic: Add minced garlic cloves 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 and cook the mixture for 3 to 4 minutes to combine flavors.
- Add Yogurt and Almond Milk: Reduce heat to low and stir in 1 cup of low-fat Greek yogurt. Pour in 1/2 cup of unsweetened almond milk, stirring continuously until the sauce is smooth and creamy.
- Incorporate Cheeses: Add grated Parmesan cheese and nutritional yeast to the skillet, stirring thoroughly to blend.
- Season Sauce: Sprinkle smoked paprika, black pepper, and salt over the sauce and stir well to combine all seasonings.
- Add Chicken: Stir in the shredded cooked chicken breast, mixing evenly throughout the creamy sauce.
- Adjust Sauce Consistency: If the sauce is too thick, add the reserved pasta water one tablespoon at a time until desired creaminess is reached.
- Toss Pasta with Sauce: Add the drained pasta to the skillet and toss thoroughly to coat the pasta evenly with the sauce.
- Simmer: Cook the pasta and sauce together for an additional 2 to 3 minutes, allowing the pasta to absorb the flavors.
- Finish with Basil: Remove the skillet from heat, sprinkle chopped fresh basil over the pasta, and gently stir to incorporate.
- Serve: Serve immediately, garnished with extra Parmesan cheese or fresh basil if desired.
Notes
- Reserve pasta water to adjust sauce consistency for a smoother texture.
- Roasted red peppers can be homemade or store-bought for convenience.
- Use low-fat Greek yogurt to keep the dish creamy yet healthier.
- To make it vegetarian, omit the chicken and increase the nutritional yeast for extra flavor.
- For extra spice, add a pinch of red pepper flakes when seasoning the sauce.
