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In the realm of pasta dishes, few can rival the indulgent and satisfying nature of creamy pasta sauces. However, finding a recipe that balances decadence with nutritional benefits can be a challenge. Enter the High Protein Creamy Roasted Red Pepper Pasta—a dish that not only tantalizes the taste buds but also packs a powerful protein punch. This recipe is particularly appealing to health-conscious food lovers, busy families, and anyone looking to incorporate more wholesome ingredients into their meals.

High Protein Creamy Roasted Red Pepper Pasta

Discover a deliciously easy High Protein Creamy Roasted Red Pepper Pasta that combines wholesome ingredients for a nutritious meal. With roasted red bell peppers, creamy cottage cheese, and Greek yogurt, this dish is flavorful and satisfying. Perfect for busy weeknights, it’s ready in just 45 minutes and can be customized with shredded chicken for an extra protein boost. Garnish with fresh basil and enjoy a comforting bowl of pasta that’s both healthy and tasty!
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Ingredients
  

12 oz whole wheat pasta (such as penne or linguine)

2 large red bell peppers

1 cup cottage cheese (low-fat)

1/2 cup Greek yogurt (plain)

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cooked chicken breast, shredded (optional)

Fresh basil, for garnish

Red pepper flakes (optional, for heat)

Instructions
 

Roast the Peppers: Preheat your oven to 400°F (200°C). Cut the red peppers in half and remove the stems and seeds. Place them cut-side down on a baking sheet and roast for about 25-30 minutes until the skins are charred. Once roasted, place the peppers in a bowl and cover them with plastic wrap for about 10 minutes to steam. This will help in removing the skins. Once cooled, peel off the skins and chop the peppers.

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.

      Make the Sauce: In a blender or food processor, combine the roasted red peppers, cottage cheese, Greek yogurt, Parmesan cheese, minced garlic, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy.

        Combine Pasta and Sauce: In the same pot used for the pasta, add the olive oil over medium heat. If using cooked chicken, add it now to heat through. Pour in the creamy roasted red pepper sauce and stir to combine.

          Toss with Pasta: Add the cooked pasta to the sauce, tossing well to coat all the pasta evenly. Heat through for 2-3 minutes, adding a splash of pasta water if the sauce is too thick.

            Serve: Plate the creamy roasted red pepper pasta and garnish with fresh basil, a sprinkle of Parmesan cheese, and red pepper flakes if desired for an extra kick.

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