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Creamy Roasted Red Pepper Pasta

Creamy Roasted Red Pepper Pasta for Ultimate Comfort Nights

Indulge in a delightful creamy roasted red pepper pasta that combines a rich sauce with a satisfying protein boost, perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups whole wheat pasta can substitute with gluten-free pasta
For the Sauce
  • 1 tablespoon olive oil choose high-quality oil for better flavor
  • 1 medium onion can be swapped for shallots
  • 2 cloves garlic minced, fresh preferred
  • 2 medium roasted red peppers jarred or homemade
  • 1 cup low-fat Greek yogurt can replace with dairy-free yogurt
  • 1/2 cup unsweetened almond milk can use any plant-based milk
  • 1/4 cup grated Parmesan cheese substitute with nutritional yeast for vegan
  • 1/4 cup nutritional yeast omit if unavailable
  • 1 teaspoon smoked paprika regular paprika works for a milder flavor
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt adjust to taste
For Protein (Optional)
  • 1/2 cup cooked chicken breast omit for vegetarian option or replace with tofu
For Garnish
  • 1 bunch fresh basil substitute with parsley if needed

Equipment

  • Large pot
  • skillet

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a rolling boil. Add 2 cups of whole wheat pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and sauté for 5-7 minutes until soft and translucent. Add 2 minced garlic cloves for an additional 1-2 minutes.
  3. Stir in 2 chopped roasted red peppers and cook for 3-4 minutes until warmed through.
  4. Lower the heat and mix in 1 cup of Greek yogurt, stirring until blended. Gradually add 1/2 cup of almond milk until a smooth sauce forms.
  5. Integrate 1/4 cup of grated Parmesan and 1/4 cup of nutritional yeast, mixing until cheese melts and sauce thickens slightly.
  6. Add 1 teaspoon of smoked paprika, 1/2 teaspoon of ground black pepper, and 1/4 teaspoon of salt. Stir well.
  7. If using, fold in 1/2 cup of shredded cooked chicken breast until heated through.
  8. Add drained pasta to the skillet and toss with the sauce for 2-3 minutes. Introduce reserved pasta water as needed to adjust the sauce consistency.
  9. Serve hot garnished with freshly chopped basil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

For best results, taste and adjust seasonings as needed. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

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