Description

High Protein Creamy Roasted Red Pepper Pasta is a comforting and flavorful dish that's easy to prepare and packed with nutrition, making it perfect for busy weeknights.

Ingredients

Scale

1 pound Whole Wheat Penne Pasta
3 large Red Bell Peppers
2 tablespoons Olive Oil
1 medium Yellow Onion, chopped
4 cloves Garlic, minced
1 (14.5 ounce) can Diced Tomatoes, undrained
1 teaspoon Dried Oregano
½ teaspoon Red Pepper Flakes
½ cup Vegetable Broth
½ cup Plain Full-Fat Greek Yogurt
¼ cup Nutritional Yeast
Salt and freshly ground Black Pepper to taste
Fresh Basil or Parsley for garnish (optional)

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Instructions

Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds and stem, place cut-side down on a baking sheet, drizzle with 1 tablespoon of olive oil and roast for 20-25 minutes
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, reserving 1 cup of pasta water before draining
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and sauté for 5-7 minutes. Stir in minced garlic and red pepper flakes, cooking for another minute until fragrant
Add the roasted red peppers, diced tomatoes, dried oregano, and vegetable broth to the skillet. Simmer for 10-15 minutes
Transfer the sauce mixture to a blender, add Greek yogurt and nutritional yeast, and blend until smooth. Adjust consistency with reserved pasta water if needed. Season with salt and pepper
Pour the blended sauce back into the skillet, add the cooked pasta, and toss to coat. Heat gently to warm through
Serve immediately, garnished with fresh basil or parsley if desired

Notes

You can use jarred roasted red peppers as a shortcut.

Adjust the spice level according to preference by modifying red pepper flakes.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 500 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 9 g
Protein: 22 g
Cholesterol: 10 mg