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- 8 oz whole grain pasta (such as penne or fusilli) - 1 cup roasted red peppers (either jarred or homemade) - 1 cup cooked chickpeas (use canned or boil your own) - 1/2 cup Greek yogurt (plain) - 2 cloves garlic, finely minced - 1 tablespoon extra virgin olive oil The main ingredients in this dish give it a hearty and rich flavor. Whole grain pasta adds fiber and nutrition. Roasted red peppers bring sweetness and depth. Chickpeas offer protein and creaminess. Greek yogurt adds tang and creaminess. Garlic gives a nice punch. Olive oil rounds it all out. - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes (optional for extra heat) - Salt and freshly ground black pepper to taste Spices make a big difference. Smoked paprika adds warmth. Red pepper flakes can bring heat if you want it. Salt and black pepper enhance all the flavors. Always taste as you go! - Fresh basil leaves, for a fragrant garnish - Grated Parmesan cheese or nutritional yeast, for serving (optional) Garnishes are fun! Fresh basil adds color and aroma. Parmesan cheese or nutritional yeast can give a savory finish. These small touches elevate the dish. Feel free to be creative with your garnishes! {{ingredient_image_2}} 1. Bringing water to a boil: Fill a large pot with water. Add a pinch of salt. Heat on high until water bubbles vigorously. 2. Cooking pasta to al dente: Add 8 oz of whole grain pasta. Cook according to package directions. Aim for al dente, which means the pasta should be firm yet tender. 3. Draining and setting aside: Once cooked, pour the pasta into a colander to drain. Set the pasta aside while you make the sauce. 1. Blending roasted red peppers and other ingredients: Grab a blender or food processor. Add 1 cup of roasted red peppers, 1 cup of cooked chickpeas, ½ cup of Greek yogurt, 2 minced garlic cloves, 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and red pepper flakes if you want heat. 2. Achieving a smooth consistency: Blend all the ingredients until the mixture is creamy and smooth. This will be the heart of your dish. 1. Heating the sauce on medium: Pour the creamy sauce into a large skillet. Heat it over medium heat for about 5-7 minutes. Stir often to avoid sticking. 2. Tossing pasta with the sauce: Once the sauce is hot, add the drained pasta. Gently toss it with the sauce. Ensure every piece of pasta gets coated. 3. Adjusting sauce consistency: If the sauce looks too thick, add a splash of pasta cooking water. Stir until you reach the preferred creaminess. Season with salt and black pepper to taste. To make the sauce smooth, blend the roasted red peppers well. This step is key for a creamy texture. If your sauce tastes bland, adjust the seasoning. Add salt or pepper slowly, tasting as you go. You want a balance that enhances the flavors. Timing is crucial for pasta. Follow the package instructions closely. This ensures the pasta is firm but not hard. Drain the pasta quickly to prevent it from cooking further. Rinse it briefly under cold water to stop the cooking process. This keeps the texture just right. For a beautiful presentation, serve the pasta in shallow bowls. Drizzle some olive oil on top for richness. A sprinkle of crushed red pepper flakes adds a nice touch for those who like heat. Finish with a fresh basil leaf to brighten the dish. Pair it with a simple side salad or crusty bread for a complete meal. Pro Tips Choose Quality Pasta: Opt for whole grain pasta as it adds more fiber and nutrients compared to regular pasta, making your dish healthier and more filling. Blend Smoothly: When making the sauce, ensure all ingredients are blended until completely smooth for a creamy texture that clings beautifully to the pasta. Adjust Consistency: If your sauce is too thick, gradually add a splash of the reserved pasta water until you achieve your desired creaminess without compromising flavor. Herb Variations: Experiment with different herbs like parsley or oregano instead of basil for a unique flavor twist that complements the roasted red peppers. {{image_4}} You can use different proteins in this dish. Beans, lentils, and tofu are great options. If you choose lentils, cook them until soft. For tofu, cube it and sauté until golden. Adjust the cooking time based on the protein you select. Canned beans heat up quickly, so add them near the end. If you're vegan, swap Greek yogurt and cheese for plant-based options. Use cashew cream or coconut yogurt for a creamy texture. Nutritional yeast adds a cheesy flavor without dairy. You can even blend silken tofu for a creamy base. These options keep the dish rich while meeting vegan needs. To boost flavor, add sun-dried tomatoes or fresh spinach. Sun-dried tomatoes bring a tangy taste that pairs well with roasted peppers. Spinach adds color and nutrients. You can also play with spices. Try adding more smoked paprika or a pinch of cumin for depth. Each choice adds a unique twist to your pasta dish. To store your Roasted Red Pepper Protein Pasta, let it cool first. Place it in an airtight container. This keeps it fresh and tasty. You can refrigerate it for up to three days. Make sure to stir it before serving again. If it seems dry, add a little water or olive oil. Freezing this dish is easy and great for meal prep. Use freezer-safe containers or heavy-duty bags. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you are ready to eat, just thaw it in the fridge overnight before reheating. For thawing, the fridge is the best method. This keeps the pasta safe and prevents bacteria. If you need it fast, you can use the microwave. Just set it to low power and check every minute. When reheating, make sure it’s hot all the way through. Add a splash of water or olive oil if it looks dry. Enjoy your pasta just like it was fresh! To make this dish vegan, swap Greek yogurt for a plant-based yogurt. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. For a protein boost, try adding extra chickpeas or lentils. These swaps keep the meal tasty and creamy. You won’t miss the dairy! Yes, you can use fresh peppers! To roast them, place whole peppers over an open flame or under a broiler. Turn them often until the skin is blackened and blistered. Once cool, peel off the skin and remove the seeds. This adds a smoky, fresh taste to your pasta. Pair the pasta with a fresh green salad or grilled veggies. Garlic bread also makes a nice side. For something lighter, serve with steamed broccoli or a simple cucumber salad. These options balance the rich flavors of the pasta. Enjoy your meal! This blog post explored a delicious roasted red pepper protein pasta. We covered main ingredients like whole grain pasta, chickpeas, and Greek yogurt. Then, we walked through step-by-step instructions for cooking, blending, and combining. I shared tips for perfecting your sauce, cooking pasta al dente, and presenting your dish. We also looked at variations, storage tips, and FAQs to help you succeed. Now you have all the tools to create a tasty meal that fits your needs. Enjoy your cooking adventure!

Roasted Red Pepper Protein Pasta

A creamy and flavorful pasta dish made with roasted red peppers and chickpeas, perfect for a healthy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz whole grain pasta (such as penne or fusilli)
  • 1 cup roasted red peppers (either jarred or homemade)
  • 1 cup cooked chickpeas (use canned or boil your own)
  • 1 2 cloves garlic, finely minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 2 teaspoon red pepper flakes (optional for extra heat)
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil leaves
  • for serving Grated Parmesan cheese or nutritional yeast (optional)

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the whole grain pasta and cook according to the package instructions until it is al dente. Once cooked, drain the pasta and set aside while preparing the sauce.
  • In a high-speed blender or food processor, combine the roasted red peppers, cooked chickpeas, Greek yogurt, minced garlic, extra virgin olive oil, smoked paprika, and red pepper flakes (if using). Blend the mixture until it reaches a smooth and creamy consistency.
  • Transfer the red pepper sauce to a large skillet and heat over medium heat. Allow the sauce to simmer for about 5-7 minutes, stirring occasionally to ensure it doesn't stick, allowing the flavors to meld beautifully.
  • Add the drained pasta directly into the skillet with the warm sauce. Gently toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce appears too thick, pour in a splash of the reserved pasta cooking water to reach your desired consistency. Season with salt and freshly cracked black pepper to taste.
  • Portion the pasta into serving bowls, garnishing each with fresh basil leaves for a pop of color and flavor. If desired, finish with a sprinkling of grated Parmesan cheese or nutritional yeast for an added layer of flavor.

Notes

Serve with a drizzle of olive oil and fresh basil for added flavor.
Keyword healthy, pasta, vegetarian