The roasted red peppers bring such a rich, smoky depth to the sauce that every bite feels like a little hug for your taste buds. As the peppers caramelize in the oven, they release their natural sweetness, and that sweetness transforms the sauce into something you’ll crave long after the dish is gone. The creamy base, made with a mix of Greek yogurt and a touch of Parmesan, offers a velvety texture that perfectly balances the peppers’ bold flavors. The subtle tang from the yogurt adds a layer of brightness, cutting through the richness without overpowering the overall dish.
There’s something so satisfying about how the pasta soaks up the sauce, each strand coated in that creamy, smoky goodness. You can almost taste the time and care it takes to roast the peppers to perfection—it’s not just a meal, but a moment of pure comfort. And don’t be afraid to get creative with it! This dish is super versatile. You can throw in some sautéed spinach, mushrooms, or even a sprinkle of chili flakes if you like a little kick. Whatever you choose, this high-protein, creamy roasted red pepper pasta is sure to leave you with a smile and a satisfied belly.
Key Ingredients in High Protein Creamy Roasted Red Pepper Pasta
Each ingredient in this dish plays a key role in bringing out bold, balanced flavors while ensuring your meal is nourishing and satisfying. Let’s take a look at the stars of the show:
- Roasted Red Peppers
These smoky, sweet peppers add depth to the sauce and create a velvety texture that envelopes the pasta. Roasting them enhances their natural sugars, giving your dish a rich, caramelized flavor. - Olive Oil
A drizzle of olive oil helps to sauté the garlic and brings a subtle richness to the sauce. Plus, it’s full of healthy fats that complement the creamy base. - Greek Yogurt
Greek yogurt gives the sauce its creamy, tangy base. It’s rich in protein, which helps to make this dish a high-protein powerhouse, and the tanginess perfectly balances the sweetness of the roasted peppers. - Cooked Chicken Breast
Shredded chicken adds lean protein to the dish, making it hearty and filling. It soaks up the flavors of the sauce beautifully, adding both texture and taste. - Whole Wheat Pasta
Whole wheat pasta brings a nutty, slightly earthy flavor to the dish, along with extra fiber. It also holds the sauce well, ensuring every bite is perfectly coated. - Parmesan Cheese
Parmesan cheese adds that salty, umami kick to the creamy sauce. The grated form blends seamlessly into the dish, giving it a rich, savory finish. - Garlic
Fresh garlic infuses the sauce with its aromatic, slightly spicy flavor. It adds a foundational layer of taste that complements the smoky peppers and creamy yogurt. - Smoked Paprika
This spice is what gives the dish that unmistakable smoky flavor. It enhances the roasted peppers and adds a warm depth without overwhelming the other ingredients. - Salt
A pinch of salt helps bring all the flavors together, ensuring each bite is perfectly seasoned. It enhances the natural sweetness of the peppers and balances the richness of the sauce. - Black Pepper
Freshly ground black pepper adds a bit of sharpness and subtle heat to the dish, elevating the flavors while maintaining a smooth, harmonious taste. - Water
Water is used to adjust the consistency of the sauce, ensuring it’s smooth and easy to coat the pasta. It also helps to bring all the ingredients together in a well-balanced sauce. - Fresh Basil
Chopped fresh basil adds a burst of herbaceous freshness that lightens the richness of the dish. It also brightens the overall flavor, giving a lively contrast to the smoky and creamy elements. - Unsweetened Almond Milk
Almond milk makes the sauce extra creamy without adding dairy. It helps to thin the sauce to the perfect consistency while keeping the dish light and slightly nutty.
How to Make High Protein Creamy Roasted Red Pepper Pasta
- STEP 1: Preheat your oven to 400°F (200°C). Place the roasted red peppers on a baking sheet and roast them in the oven for 20-25 minutes, or until they are charred and softened. Once done, remove them from the oven and set aside to cool.
- STEP 2: Meanwhile, bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- STEP 3: In a food processor, add the cooled roasted red peppers, Greek yogurt, and Parmesan cheese. Blend until the mixture becomes smooth and creamy. Set aside.
- STEP 4: Heat a large skillet over medium heat and drizzle in the olive oil. Once the oil is hot, add the chopped garlic and sauté for about 1-2 minutes, until fragrant.
- STEP 5: Add the shredded chicken to the skillet and stir it in with the garlic. Cook for 2-3 minutes, allowing the chicken to absorb the flavors.
- STEP 6: Pour in the almond milk and water, stirring to combine. Let the mixture simmer for another 2-3 minutes, ensuring everything is heated through.
- STEP 7: Sprinkle in the smoked paprika, salt, and freshly ground black pepper, then stir to combine the seasonings into the sauce.
- STEP 8: Pour the creamy roasted red pepper sauce from the blender into the skillet and stir everything together until well combined. Let the sauce simmer for an additional 5-7 minutes to allow the flavors to meld together.
- STEP 9: Add the cooked pasta to the skillet, tossing it in the sauce until every strand is coated. If the sauce needs thinning, add a bit more water or almond milk to reach your desired consistency.
- STEP 10: Stir in the grated Parmesan cheese, adjusting the seasoning to taste. Once everything is well combined, remove the skillet from the heat.
- STEP 11: Serve immediately, garnishing with freshly chopped basil for an extra burst of flavor. Enjoy your creamy, high-protein roasted red pepper pasta!
Serving Suggestions for High Protein Creamy Roasted Red Pepper Pasta
- Pair with a Crisp Green Salad
A light, refreshing salad is the perfect balance to the richness of this creamy pasta. Try a simple mix of arugula, spinach, and cherry tomatoes with a tangy vinaigrette. The peppery arugula and the acidity from the dressing will cut through the creamy sauce and leave you feeling totally satisfied without being overwhelmed. - Top with Crushed Red Pepper for a Kick
If you love a little heat, sprinkle some crushed red pepper flakes on top of your pasta before serving. The spice adds an extra layer of excitement, and those little bursts of heat work beautifully with the smoky depth of the roasted red peppers. It’s an easy way to take your dish from comforting to bold! - Serve with Roasted Vegetables
Roasted veggies, like zucchini, eggplant, or even Brussels sprouts, are a great sidekick to this dish. Their caramelized sweetness pairs so well with the smoky sauce, and the slight char from roasting adds another layer of flavor to each bite. Plus, it’s a fantastic way to sneak in more veggies without compromising on flavor.
Each of these suggestions takes this already hearty, protein-packed meal to the next level, making it even more satisfying and bursting with flavor.
How to Store High Protein Creamy Roasted Red Pepper Pasta
If you’ve made a big batch of this delicious pasta and want to save some for later (which, let’s be honest, is always a win), you’ll be happy to know that it stores beautifully. First things first, let the pasta cool down to room temperature before storing it—this helps preserve its texture and prevents it from becoming too soggy. Once cooled, you can transfer it to an airtight container. Stored in the fridge, it’ll stay fresh for about 3-4 days, and you’ll have the perfect reheatable meal waiting for you when hunger strikes.
Now, when it comes to reheating, you can pop it in the microwave for a few minutes, or gently warm it on the stovetop over low heat. If the sauce has thickened up too much, just add a splash of almond milk or water to loosen it up and bring it back to its creamy goodness. A quick stir, and you’ll feel like you’re enjoying a freshly made dish again.
If you want to keep the leftovers for a bit longer, freezing the pasta is an option too. Just make sure it’s in a freezer-safe container, and when you’re ready to eat, thaw it in the fridge overnight before reheating. The creamy texture might change slightly after freezing, but it will still be a comforting meal to enjoy.
Conclusion
And there you have it—a deliciously creamy, high-protein roasted red pepper pasta that’s sure to become a regular on your dinner table! From the smoky sweetness of the roasted peppers to the rich, velvety sauce, every bite is an absolute treat. Plus, with the added protein from chicken and Greek yogurt, this dish is as nourishing as it is comforting. Whether you’re serving it with a fresh salad, a dash of chili flakes for a spicy kick, or a side of roasted veggies, you’re in for a meal that will leave everyone asking for seconds.
I hope this recipe has inspired you to get into your kitchen and create something special. Feel free to adjust it however you like—after all, cooking is all about making it your own! I’d love to hear how it turns out or if you have any questions along the way. Maybe you’ll even find a new favorite ingredient or technique to incorporate into your next dish. As always, happy cooking, and I can’t wait to hear what you think!
High Protein Creamy Roasted Red Pepper Pasta
Description
A rich, velvety pasta dish with a smoky roasted red pepper sauce, bursting with savory depth. Packed with protein, it’s creamy yet light, offering a perfect balance of comfort and nutrition in every bite. A true flavor-packed treat!
Ingredients
Instructions
-
Heat a to over400°F (-high heat). reachesPlace boil peppers sheet wheat roast in the boiling water and for according, package until until char. the the pasta are., red. from theIn cool processor, a the. Greek,, the, and, them and.Heat
-
Blend olive until a large becomes a over creamyAddSet for- skillet over minutes and until oliveAdd
-
chopped the to the the garlic garlic to cook skillet3 about
-
until the
-
skillet chicken stir to to to and with
-
. water chicken almond about2 the skillet and 3 everything,. itSeason mixture through paprika on of, and garlicPourUse creamy blender sauce to puree with mixture chicken and smooth
-
and and sauce simmer the, a flavors ofOnce over pasta heat. cooked,10 is. coated heated the. once itAdd cooked and grated Parmesan to the pot stir the cheese roasted into cooked the until the and adjust is. needed adding more the preference pasta gentlyOnce everything to. combined the the from Parmesan cheese heat the
-
it. and of and the red immediately pasta enjoy. red pepper.
Note
- For extra flavor, you can add a squeeze of lemon juice to the sauce for a zesty kick.
- To make the dish dairy-free, substitute the Greek yogurt and Parmesan with dairy-free alternatives.
- For a lighter version, reduce the amount of olive oil or use a non-stick spray to sauté the garlic.
- For a richer sauce, you can use heavy cream instead of almond milk, but it will reduce the protein content.
- To save time, use pre-cooked chicken or rotisserie chicken.
