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In recent years, the demand for high-protein meals has surged among health-conscious individuals and fitness enthusiasts alike. This trend reflects a growing awareness of the essential role protein plays in our diets, from muscle repair to overall satiety. Among the myriad of options available, creamy pasta dishes have captured the hearts and taste buds of many, offering a comforting yet nutritious meal.

High Protein Creamy Roasted Red Pepper Pasta

Indulge in this high-protein creamy roasted red pepper pasta that's both delicious and satisfying! Made with whole wheat or chickpea pasta, roasted red peppers, and a creamy cashew sauce, this dish is perfect for a wholesome weeknight dinner. Load it up with diced chicken or chickpeas for an extra protein boost, and spice it up with red pepper flakes if you like. Garnish with fresh basil for a vibrant finish. It's quick to prepare and packed with flavor, making it a family favorite!
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Ingredients
  

12 oz whole wheat or chickpea pasta

2 large red bell peppers

1 cup cooked chicken breast, diced (or chickpeas for a vegetarian option)

1 cup cashews (soaked in water for 2-4 hours)

1 cup vegetable or chicken broth

1/2 cup nutritional yeast (for a cheesy flavor)

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish

Optional: 1/4 teaspoon red pepper flakes for extra heat

Instructions
 

Roast the Bell Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, removing the seeds, and place them cut side down on a baking sheet. Roast for about 20-25 minutes until the skin is charred and the peppers are softened. Remove from the oven and place them in a bowl, covering it with plastic wrap; this will help steam and loosen the skins. After 10 minutes, peel off the skins and set the roasted peppers aside.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add in your choice of whole wheat or chickpea pasta and cook according to package instructions until al dente. Drain and set aside.

      Make the Sauce: In a blender, combine the softened cashews, roasted red peppers, vegetable or chicken broth, nutritional yeast, minced garlic, olive oil, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy, adding more broth if needed to reach your desired consistency.

        Combine Pasta and Sauce: In a large skillet over medium heat, add the diced chicken or chickpeas. Pour in the creamy roasted red pepper sauce and stir to combine. Add the cooked pasta to the skillet, tossing to coat all the noodles evenly in the sauce. Heat through for about 2-3 minutes, allowing the flavors to meld.

          Serve: Plate the pasta high and garnish with fresh basil leaves and a sprinkle of red pepper flakes if desired. Enjoy your delicious, high-protein creamy roasted red pepper pasta!

            Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings