Description
This creamy, protein-packed pasta is what dreams are made of! All the indulgence of comfort food but secretly loaded with nutrition and flavor that’ll make your taste buds do a happy dance.
Ingredients
Scale
- 12 oz (340g) pasta of choice (penne, rotini, or fettuccine work best)
- 2 large red bell peppers (about 1 lb/450g), or 1 16-oz jar roasted red peppers, drained
- 1 tablespoon olive oil
- 1 medium onion (about 1 cup/160g), finely diced
- 4 garlic cloves, minced
- 1 cup (240ml) low-sodium vegetable or chicken broth
- 8 oz (226g) plain Greek yogurt (2% or full-fat provides the creamiest texture)
- 1 lb (450g) protein of choice: chicken breast, shrimp, or firm tofu, cubed
- 3 tablespoons nutritional yeast or 1/4 cup (25g) grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 cups (60g) fresh spinach, roughly chopped (optional for added nutrition)
Instructions
- If using fresh bell peppers, preheat your oven to 450°F (230°C). Place whole peppers on a baking sheet and roast for 25-30 minutes until skins are charred and blistered, turning occasionally. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes. Remove skins, stems, and seeds.
- Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water, then drain pasta and set aside.
- While pasta cooks, prepare your protein. Season chicken, shrimp, or tofu with salt and pepper. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Cook protein until golden and cooked through. Transfer to a plate.
- In the same skillet, heat remaining olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add roasted red peppers, dried herbs, and red pepper flakes to the skillet. Pour in broth and bring to a simmer for 2 minutes. Transfer mixture to a blender and blend until smooth.
- Return the sauce to the skillet over low heat. Whisk in Greek yogurt until fully incorporated and smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time.
- Fold in the cooked protein and pasta, gently tossing until everything is well coated. Add nutritional yeast or Parmesan and spinach (if using). Cook for 1-2 minutes more until spinach is just wilted.
- Serve immediately, garnished with additional cheese, fresh basil, or a drizzle of olive oil if desired.