Creamy Roasted Red Pepper Protein Pasta
Spice up for dinner with my creamy roasted red pepper protein pasta! This dish not only tantalizes your taste buds with its rich, creamy texture and vibrant flavors but also packs a punch of protein to fuel your body and keep you satisfied. So, let's embark on a journey to discover the secrets behind this delectable creation.
Feel free to add any protein to this dish to up the protein content even more! I love added grilled chicken to mine. HIGHLY recommend!
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Reasons to Love This Recipe
- Easy: This dish requires very minimal, simple ingredients and comes together in just 30 minutes start to finish.
- Protein-packed: This dish provides a healthy dose of protein, essential for muscle repair and growth, making it an ideal post-workout meal or satisfying dinner option.
- Nutrient-rich: Roasted red peppers are not only bursting with flavor but also rich in vitamins A and C, antioxidants that support immune function and overall health.
- Customizable: Feel free to personalize this recipe by adding your favorite vegetables or adding in a protein such as chicken, ground beef, or shrimp to suit your taste preferences & dietary needs.
Ingredients
- 1 lb. chickpea rigatoni pasta - I use the brand Banza
- 1 cup organic heavy cream (or Greek yogurt for a lower calorie/fat option). Both work great!
- ½ cup Kettle and Fire Organic Chicken Bone Broth - Code COOKINGKATIELADY for 20% off
- 16 oz. jar fire roasted red peppers, drained
- 10 fresh basil leaves, plus ¼ cup minced
- 1 tsp garlic salt
- 1 tsp Italian seasoning
- 1 tsp pepper
- ¼ tsp red pepper flakes, plus more to taste
- ½ cup freshly grated parmesan cheese, plus more for serving
- 1 1/2 tsp minced garlic
- 1 tsp olive oil
How To Make It
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, according to the package directions. Drain.
- Meanwhile, make the pasta sauce. Add the cream, stock, roasted red peppers, basil, salt, pepper, Italian seasoning, and red pepper flakes to a blender. Blend until smooth and creamy.
- Transfer the sauce to a large wok and bring to a simmer over medium heat (small bubbles). Stir in the parmesan cheese, pasta, and minced basil. Cook, stirring until creamy and the pasta is warmed through, about 2 additional minutes. You can also add the protein of your choice (such as grilled chicken) here.
- Remove from heat and serve hot topped with shaved parmesan cheese and fresh basil if desired.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute or so!
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Spice up for dinner with my creamy roasted red pepper protein pasta! This dish not only tantalizes your taste buds with its rich, creamy texture and vibrant flavors but also packs a punch of protein to fuel your body and keep you satisfied. So, let's embark on a journey to discover the secrets behind this delectable creation.
- 16 oz rigatoni pasta (chickpea rigatoni pasta to stay gluten free + high protein. I use Banza.)
- 1 cup heavy whipping cream (organic, you can also use Greek yogurt for a lower calorie and fat option)
- 1/2 cup chicken broth (organic chicken bone broth - use the code COOKINGKATIELADY at Kettle and Fire)
- 16 oz fire roasted red peppers (organic, drained)
- 10 basil (fresh basil leaves, plus 1/4 cup minced basil)
- 1 tsp garlic salt
- 1 tsp Italian seasooning
- 1 tsp pepper
- 1/4 tsp red pepper flakes (plus more to taste)
- 1/2 cup parmesan cheese (freshly grated)
- 1.5 tsp garlic (organic, minced)
- 1 tsp olive oil (organic, extra virgin)
Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, according to the package directions. Drain.
Meanwhile, make the pasta sauce. Add the cream, stock, roasted red peppers, basil, salt, pepper, Italian seasoning, and red pepper flakes to a blender. Blend until smooth and creamy.
Transfer the sauce to a large wok and bring to a simmer over medium heat (small bubbles). Stir in the parmesan cheese, pasta, and minced basil. Cook, stirring until creamy and the pasta is warmed through, about 2 additional minutes. You can also add the protein of your choice (such as grilled chicken) here.
Remove from heat and serve hot topped with shaved parmesan cheese and fresh basil if desired.
Servings 8
- Amount Per Serving
- Calories 327kcal
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 7.9g40%
- Cholesterol 45mg15%
- Sodium 236.4mg10%
- Total Carbohydrate 35.6g12%
- Dietary Fiber 5g20%
- Sugars 1g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.