The creamy roasted red pepper sauce is the star of this dish, offering a luscious texture that clings to every twist of pasta. The sweet, smoky notes of the peppers meld beautifully with the richness of the Greek yogurt and the warmth of garlic, creating a flavor profile that’s both comforting and vibrant. As the sauce simmers and thickens, the aroma in your kitchen is utterly irresistible, filling the air with hints of caramelized sweetness and savory undertones.
What I love most about this dish, aside from how satisfying it is, is how versatile it can be. You can add in whatever extra veggies you have lying around, or even sneak in some cooked chicken or shrimp for a little extra protein. The beauty of this high-protein creamy roasted red pepper pasta is that it’s not only a healthy option, but it’s a meal that doesn’t skimp on flavor. Each bite feels indulgent, yet you know it’s packed with all the good stuff. And if you have any leftovers, it only gets better the next day when the flavors have had a chance to meld even more—truly a win-win in my book!
Key Ingredients in High Protein Creamy Roasted Red Pepper Pasta
Each ingredient in this dish plays a key role in creating that perfect balance of flavor and texture. From the sweet roasted peppers to the creamy, protein-packed Greek yogurt, these ingredients come together to make this pasta a truly satisfying meal. Let’s break them down:
- Roasted Red Peppers
These peppers are the star of the dish, contributing a smoky sweetness that forms the foundation of the creamy sauce. Roasting brings out their natural sugars and deepens the flavor, adding complexity to the dish. - Greek Yogurt
Rich and creamy, Greek yogurt not only helps to create the luxurious texture of the sauce but also adds a healthy dose of protein. It’s a lighter alternative to heavy cream, making the dish feel indulgent without the extra calories. - Garlic
The earthy warmth of garlic is a must in any savory dish, and here, it enhances the sauce’s depth. When sautéed, garlic adds a fragrant base note that perfectly complements the sweetness of the roasted peppers. - Olive Oil
Used to sauté the garlic and roasted red peppers, olive oil brings a mild fruity flavor to the sauce. It also adds richness, helping to bind all the ingredients together into that smooth, velvety texture we all crave. - Pasta
The pasta is, of course, the vehicle for the sauce, and choosing a hearty, whole grain, or high-protein variety is a great way to bump up the dish’s nutritional value. The pasta’s surface also helps to hold onto the creamy sauce, making every bite a flavorful experience. - Parmesan Cheese
A touch of parmesan adds a salty, nutty finish to the dish. It enhances the creaminess of the sauce and adds an extra layer of flavor that brings everything together. - Spinach
Spinach is a fantastic way to sneak in some extra greens without altering the dish’s flavor. It wilts perfectly into the sauce, adding a fresh and slightly earthy note that balances out the rich creaminess. - Chicken or Shrimp (Optional)
For those who want a little more protein, adding cooked chicken or shrimp is an easy way to transform this pasta into a more filling meal. Both options absorb the flavors of the sauce beautifully, giving you that satisfying, hearty bite.
How to Make High Protein Creamy Roasted Red Pepper Pasta
- Roast the Red Peppers: Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast them for about 20-25 minutes, turning halfway through, until their skins are charred and blistered. Once roasted, remove them from the oven and let them cool for a few minutes. Once they’re cool enough to handle, peel off the skin, remove the seeds, and roughly chop the peppers. Set them aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving about 1 cup of pasta water for later. Set the pasta aside.
- Sauté the Garlic and Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and golden brown. Be careful not to burn the garlic—this step should enhance the garlic’s natural sweetness.
- Prepare the Roasted Red Pepper Sauce: Add the roasted red peppers to the skillet with the garlic. Stir to combine and cook for an additional 2-3 minutes. Then, transfer the mixture to a blender or food processor and blend until smooth. If the sauce is too thick, add a little bit of the reserved pasta water to achieve your desired consistency.
- Make the Sauce Creamy: Return the blended red pepper sauce to the skillet over low heat. Add ½ cup of Greek yogurt and stir until the sauce becomes creamy and smooth. Season with salt and pepper to taste. Let the sauce simmer for 3-5 minutes, allowing the flavors to meld together.
- Add the Spinach: Stir in a few handfuls of fresh spinach into the sauce. The heat from the sauce will wilt the spinach, making it tender and vibrant. Stir to combine, allowing the spinach to evenly mix into the sauce.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy roasted red pepper sauce. Toss to coat the pasta evenly, adding more reserved pasta water if necessary to help the sauce adhere to the pasta.
- Add Protein (Optional): If you’re adding chicken or shrimp, now is the time to stir in your cooked protein. The sauce will cling to the chicken or shrimp, infusing each bite with flavor.
- Finish with Parmesan: Sprinkle freshly grated Parmesan cheese over the pasta, allowing it to melt into the sauce. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Serve and Enjoy! Scoop the creamy roasted red pepper pasta onto plates, garnishing with extra parmesan and a drizzle of olive oil if desired. Dig in and enjoy the rich, comforting flavors!
Serving Suggestions for High Protein Creamy Roasted Red Pepper Pasta
- Pair with a Side Salad: The richness of this pasta calls for a crisp, refreshing salad on the side. Try a simple arugula salad dressed in olive oil, lemon juice, and a pinch of sea salt. The peppery bite of arugula perfectly balances the creamy, savory pasta and adds a burst of freshness to the meal.
- Serve with Warm, Crusty Bread: Nothing beats dipping a slice of warm, crusty bread into that creamy red pepper sauce. A toasted baguette or garlic bread would be the perfect companion, soaking up every last drop of sauce and adding a satisfying crunch.
- Top with Extra Veggies or Fresh Herbs: If you’re looking to take the flavor to the next level, add a handful of fresh herbs like basil or parsley on top. A few roasted cherry tomatoes or sautéed mushrooms would be a delightful addition too—bringing even more depth and texture to the dish. Plus, you’ll get an extra veggie boost with every bite!
How to Store High Protein Creamy Roasted Red Pepper Pasta
If you’re lucky enough to have leftovers of this delicious pasta (or if you’ve made extra to enjoy throughout the week), storing it properly is key to keeping the flavors and textures at their best. To store the pasta, first, allow it to cool completely before transferring it to an airtight container. This will prevent condensation from making the pasta soggy and help maintain the creaminess of the sauce.
When storing in the fridge, the pasta will stay fresh for about 3 to 4 days. Just be sure to keep the sauce and pasta together to avoid the noodles drying out. If you find that the sauce has thickened a bit too much after refrigeration, a quick splash of water or a drizzle of olive oil when reheating will bring it back to its silky texture.
For longer storage, you can freeze the pasta, though the texture may change slightly when thawed. To do so, place the pasta in a freezer-safe container and wrap it tightly. It will keep for up to 2 months. When you’re ready to enjoy it again, let it thaw in the fridge overnight, then reheat gently on the stove, adding a little more liquid as needed to restore the creamy consistency. The flavors might intensify over time, making it even more enjoyable the second time around!
Conclusion
Well, there you have it! This high-protein creamy roasted red pepper pasta is truly a dish that brings comfort, flavor, and a little bit of indulgence without the guilt. With its rich, velvety sauce and all the goodness packed into every bite, it’s sure to become a weeknight favorite or even a show-stopping dish for your next dinner party. And as we talked about, feel free to make it your own—swap in different veggies or proteins, and don’t forget that extra sprinkle of Parmesan to really elevate the flavor!
I hope this recipe brings as much joy to your kitchen as it does to mine. If you try it, I’d love to hear what you think! Any comments, questions, or feedback? Maybe you’ve got your own twist on the recipe to share? Let’s chat—I’m always here for more cooking stories or tips!
High Protein Creamy Roasted Red Pepper Pasta
Description
This High Protein Creamy Roasted Red Pepper Pasta combines velvety smooth sauce with the rich, smoky sweetness of roasted red peppers. Packed with protein and full of vibrant flavors, it’s a satisfying, creamy dish that’s both comforting and nourishing.
Ingredients
Instructions
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Bring a large pot of water to a boil over high heat.
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Once the water is boiling, add 2 cups of whole wheat pasta and cook according to the package instructions, typically 8 to 10 minutes.
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Drain the pasta and set it aside, reserving about 1/2 cup of pasta water for later use.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat.
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Add 1 medium chopped onion to the skillet and sauté until the onion becomes soft and translucent, about 5 to 7 minutes.
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Add 2 minced garlic cloves to the skillet and cook for an additional 1 to 2 minutes, stirring frequently to avoid burning the garlic.
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Add 2 large roasted red peppers, peeled and chopped, to the skillet and stir to combine.
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Cook the pepper mixture for about 3 to 4 minutes, allowing the flavors to meld together.
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Reduce the heat to low and add 1 cup of low-fat Greek yogurt to the skillet, stirring to incorporate.
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Pour in 1/2 cup of unsweetened almond milk and continue stirring until the mixture becomes smooth and creamy.
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Add 1/4 cup of grated Parmesan cheese and 1/4 cup of nutritional yeast to the skillet, stirring until both ingredients are fully incorporated.
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Sprinkle in 1 teaspoon of smoked paprika, 1/2 teaspoon of ground black pepper, and 1/4 teaspoon of salt, then stir the mixture to combine.
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Add 1/2 cup of shredded cooked chicken breast to the skillet and stir to evenly distribute the chicken throughout the creamy sauce.
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If the sauce seems too thick, add some of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
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Add the cooked pasta to the skillet and toss it well to coat the pasta evenly with the creamy sauce.
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Continue cooking for an additional 2 to 3 minutes, allowing the pasta to absorb some of the sauce.
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Once everything is well combined and heated through, remove the skillet from the heat.
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Sprinkle 1/4 cup of chopped fresh basil over the pasta and give it a final gentle stir.
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Serve the creamy roasted red pepper pasta immediately, garnished with extra basil or Parmesan, if desired.
Note
- Whole wheat pasta adds fiber, but it may take slightly longer to cook than regular pasta.
- Feel free to swap the shredded chicken with tofu or a plant-based protein for a vegetarian version.
- Use dairy-free Parmesan and Greek yogurt to make the recipe completely vegan.
- To enhance the flavor, roast the red peppers yourself for a deeper, smokier taste.
- Adjust the amount of pasta water based on your desired sauce thickness.
