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If you're searching for a dish that combines flavor, nutrition, and versatility, look no further than High Protein Creamy Roasted Red Pepper Pasta. This delightful pasta dish is not just a feast for the taste buds; it’s crafted to nourish your body, making it a preferred choice for health-conscious eaters and busy individuals alike. The creamy texture, derived from roasted red peppers and Greek yogurt, offers a satisfying mouthfeel that rivals traditional high-calorie pasta sauces, all while packing a protein punch.

High Protein Creamy Roasted Red Pepper Pasta

Indulge in this high protein creamy roasted red pepper pasta that’s perfect for a wholesome meal! Made with whole wheat pasta, roasted red bell peppers, and Greek yogurt, this dish is not only delicious but also packed with nutrients. Choose chicken or chickpeas for protein, blend everything into a smooth sauce, and toss with pasta. Top with fresh basil and parmesan for an extra touch. Enjoy a delightful dinner that’s ready in just 45 minutes!
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Ingredients
  

12 oz whole wheat pasta (penne or fusilli)

2 large red bell peppers

1 cup Greek yogurt (plain, non-fat)

1 cup cooked chicken breast, diced (or chickpeas for a vegetarian option)

1 cup vegetable or chicken broth

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh basil leaves for garnish (optional)

Grated parmesan cheese (optional, for serving)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet. Drizzle with olive oil and roast in the oven for about 20-25 minutes, turning occasionally, until their skins are blistered and charred.

    Cook the Pasta: While the peppers are roasting, cook the whole wheat pasta according to package instructions in salted water until al dente. Drain and set aside.

      Prepare the Sauce: Once the peppers are done, remove them from the oven and let them cool for a few minutes. Peel off the charred skin, remove the seeds and stems, and roughly chop the roasted peppers.

        Blend: In a blender, combine the chopped roasted red peppers, Greek yogurt, vegetable or chicken broth, garlic, oregano, smoked paprika, salt, and black pepper. Blend until smooth and creamy.

          Combine: In a large skillet over medium heat, add the diced chicken breast (or chickpeas) and pour the red pepper sauce over it. Stir to combine and cook for about 5 minutes until everything is heated through.

            Add Pasta: Add the cooked pasta to the skillet and toss until well coated with the sauce. If the sauce is too thick, add more broth to reach your desired consistency.

              Serve: Plate the pasta and, if desired, top with fresh basil leaves and a sprinkle of grated parmesan cheese for added flavor. Enjoy your creamy, high-protein meal!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4