There’s something magical about a bowl of pasta—it’s comforting, versatile, and downright delicious. But this High-Protein Creamy Roasted Red Pepper Pasta takes your usual pasta dinner to a whole new level. It’s not just about indulgence; it’s about nourishment, flavor, and that creamy sauce that feels like a warm hug in every bite.
When I first stumbled upon roasted red pepper pasta, I was skeptical. Could a simple red pepper-based sauce really compete with the creamy tomato or cheesy alfredo sauces I loved? Spoiler alert—it didn’t just compete, it completely won me over! The smoky sweetness of roasted red peppers paired with the creamy, protein-packed base is a flavor combination you didn’t know you needed.
This dish has quickly become a go-to in my home, especially on those nights when I crave something hearty yet healthy. It’s easy to prepare, loaded with protein to keep you full, and bursting with vibrant flavors. Whether you’re cooking for yourself, your family, or even entertaining guests, this recipe is guaranteed to impress. Trust me, this pasta isn’t just dinner; it’s a conversation starter!
Why You’ll Love This Recipe:
- Nutritious & Delicious: With its high-protein base, this pasta fills you up without weighing you down. It’s perfect for anyone looking for a meal that satisfies both taste buds and nutritional needs.
- Quick & Easy: Even on busy weeknights, this recipe comes together in no time, making it a lifesaver for anyone juggling a packed schedule.
- Perfectly Balanced Flavors: The roasted red peppers bring a smoky sweetness, while the creamy sauce ties everything together beautifully.
- Diet-Friendly: This recipe can easily be customized to fit a variety of dietary needs.
Ingredients You’ll Need:
- 12 oz pasta (your favorite shape—penne, rigatoni, or spaghetti work great!)
- 1 cup roasted red peppers (jarred or homemade, drained)
- 1 cup Greek yogurt (plain, nonfat)
- 1/4 cup low-fat cream cheese
- 1/4 cup vegetable broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
How to Make High-Protein Creamy Roasted Red Pepper Pasta
Step-by-Step Instructions:
- Cook Your Pasta
Begin by cooking the pasta according to the package instructions. Make sure to salt the water generously—it’s your first chance to season the dish! Once al dente, reserve 1/2 cup of pasta water before draining. Set the cooked pasta aside. - Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another minute, just until fragrant. The kitchen will already smell amazing at this point! - Make the Sauce
In a blender or food processor, combine the roasted red peppers, Greek yogurt, cream cheese, vegetable broth, smoked paprika, and dried basil. Blend until smooth and creamy.Pro Tip: If you’re using jarred roasted red peppers, make sure to drain them well to avoid a watery sauce.
- Combine Everything
Pour the red pepper sauce into the skillet with the onions and garlic. Bring the sauce to a gentle simmer, stirring occasionally. Season with salt, pepper, and red pepper flakes for a little heat (if desired). - Toss with Pasta
Add the cooked pasta to the skillet, tossing to coat each piece in the creamy sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up. - Finish & Serve
Plate the pasta and garnish with fresh parsley or basil for a pop of color and freshness. Serve immediately and watch as everyone devours their plates!
Helpful Tips:
- Choose Your Pasta Wisely: While this recipe works with any pasta, shapes with ridges like penne or rigatoni are perfect for catching all that creamy sauce.
- Make it Ahead: The roasted red pepper sauce can be prepared a day in advance and stored in the fridge. Just reheat it gently before tossing with the pasta.
- Customize the Protein: Want even more protein? Add grilled chicken, shrimp, or plant-based protein like tofu or chickpeas for an extra boost.
- Adjust the Heat: If you’re not a fan of spice, feel free to skip the red pepper flakes. If you love a kick, you can even add a dash of hot sauce.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: High-protein, vegetarian-friendly
Notes:
- For a dairy-free version, swap the Greek yogurt and cream cheese with your favorite plant-based alternatives.
- Feel free to double the sauce and freeze leftovers for a quick meal down the road.
Nutritional Information (per serving):
- Calories: 320
- Protein: 18g
- Carbohydrates: 48g
- Fat: 6g
- Fiber: 4g
Frequently Asked Questions:
1. Can I use homemade roasted red peppers instead of jarred ones?
Absolutely! Homemade roasted red peppers are a fantastic option. Simply roast them in the oven until charred, peel off the skins, and use them as directed.
2. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or water to loosen the sauce.
3. Can I make this gluten-free?
Yes! Just swap the regular pasta for your favorite gluten-free pasta.
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Conclusion
There’s nothing quite like a creamy pasta dish that doesn’t leave you feeling guilty afterward. This High-Protein Creamy Roasted Red Pepper Pasta is the perfect combination of comfort and nutrition, making it a standout addition to your recipe collection. Whether you’re cooking for yourself or sharing it with loved ones, this dish is guaranteed to earn you rave reviews. So grab your apron and get ready to make your new favorite weeknight meal!
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High-Protein Creamy Roasted Red Pepper Pasta
Description
There’s something magical about a bowl of pasta—it’s comforting, versatile, and downright delicious. But this High-Protein Creamy Roasted Red Pepper Pasta takes your usual pasta dinner to a whole new level. It’s not just about indulgence; it’s about nourishment, flavor, and that creamy sauce that feels like a warm hug in every bite.
When I first stumbled upon roasted red pepper pasta, I was skeptical. Could a simple red pepper-based sauce really compete with the creamy tomato or cheesy alfredo sauces I loved? Spoiler alert—it didn’t just compete, it completely won me over! The smoky sweetness of roasted red peppers paired with the creamy, protein-packed base is a flavor combination you didn’t know you needed.
This dish has quickly become a go-to in my home, especially on those nights when I crave something hearty yet healthy. It’s easy to prepare, loaded with protein to keep you full, and bursting with vibrant flavors. Whether you’re cooking for yourself, your family, or even entertaining guests, this recipe is guaranteed to impress. Trust me, this pasta isn’t just dinner; it’s a conversation starter!
Ingredients
- 12 oz pasta (your favorite shape—penne, rigatoni, or spaghetti work great!)
- 1 cup roasted red peppers (jarred or homemade, drained)
- 1 cup Greek yogurt (plain, nonfat)
- 1/4 cup low-fat cream cheese
- 1/4 cup vegetable broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook Your Pasta
Begin by cooking the pasta according to the package instructions. Make sure to salt the water generously—it’s your first chance to season the dish! Once al dente, reserve 1/2 cup of pasta water before draining. Set the cooked pasta aside. - Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another minute, just until fragrant. The kitchen will already smell amazing at this point! - Make the Sauce
In a blender or food processor, combine the roasted red peppers, Greek yogurt, cream cheese, vegetable broth, smoked paprika, and dried basil. Blend until smooth and creamy.Pro Tip: If you’re using jarred roasted red peppers, make sure to drain them well to avoid a watery sauce. - Combine Everything
Pour the red pepper sauce into the skillet with the onions and garlic. Bring the sauce to a gentle simmer, stirring occasionally. Season with salt, pepper, and red pepper flakes for a little heat (if desired). - Toss with Pasta
Add the cooked pasta to the skillet, tossing to coat each piece in the creamy sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up. - Finish & Serve
Plate the pasta and garnish with fresh parsley or basil for a pop of color and freshness. Serve immediately and watch as everyone devours their plates!
Notes
- For a dairy-free version, swap the Greek yogurt and cream cheese with your favorite plant-based alternatives.
- Feel free to double the sauce and freeze leftovers for a quick meal down the road.