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In recent years, the popularity of high-protein diets has surged as more people recognize the importance of protein in maintaining a healthy lifestyle. Whether you're looking to build muscle, lose weight, or simply enjoy a balanced diet, the inclusion of protein-rich foods can play a vital role in achieving your nutritional goals. Among the many delicious high-protein recipes available, the High Protein Creamy Roasted Red Pepper Pasta stands out as a particularly nutritious and satisfying option.

High Protein Creamy Roasted Red Pepper Pasta

Indulge in this High Protein Creamy Roasted Red Pepper Pasta that’s not only delicious but healthy too! Made with whole wheat pasta, roasted red peppers, and low-fat cottage cheese, it's perfect for a nutritious meal. Add shredded chicken for extra protein or swap it for chickpeas for a vegetarian delight. With easy steps to prepare the creamy sauce and a touch of Parmesan, this dish will surely impress. Serve it up with fresh basil and enjoy!
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Ingredients
  

12 oz whole wheat pasta (penne or fettuccine)

2 large red bell peppers, roasted

1 cup low-fat cottage cheese

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

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions
 

Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning halfway, until the skin is blackened and the peppers are tender. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin, remove seeds, and slice into strips.

    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. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

      Prepare the Sauce: In a blender or food processor, combine the roasted red peppers, cottage cheese, garlic, olive oil, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Blend until smooth and creamy.

        Combine Pasta and Sauce: In a large skillet over medium heat, add the shredded chicken (or chickpeas) and pour the creamy red pepper sauce over it. Stir to combine. Gradually add in the cooked pasta and a bit of the reserved pasta water, mixing until the pasta is fully coated and creamy. Adjust seasoning with salt and pepper as needed.

          Finish with Cheese: Sprinkle the grated Parmesan cheese into the pasta and stir until well combined. If the sauce is too thick, gradually add more reserved pasta water until you reach your desired consistency.

            Serve: Divide the creamy roasted red pepper pasta among plates. Garnish with fresh basil and an extra sprinkle of Parmesan cheese if desired.

              Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4