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For this dish, I love using whole grain pasta. It adds fiber and nutty flavor. You can choose fusilli or penne. Both types hold sauce well. Whole grain pasta cooks just like regular pasta. Follow the package instructions for perfect results. You can use fresh, roasted red peppers or jarred ones. Roasting fresh peppers gives a sweet, smoky taste. To roast, place them in the oven at 450°F for about 20 minutes. Turn them so they cook evenly. Once charred, peel off the skin and blend them. If you want to save time, jarred roasted peppers work well too. Just drain and blend them. For protein, you can use cooked chicken or chickpeas. Shredded chicken adds a lovely flavor and texture. Use about a cup for this recipe. If you prefer a vegetarian option, chickpeas are perfect. They add protein and a nice bite. Both options make this dish filling and tasty. {{ingredient_image_1}} To start, grab a large pot and fill it with water. Add a good amount of salt. Bring the water to a boil. Once boiling, toss in 8 ounces of whole grain pasta, like fusilli or penne. Cook the pasta until it is firm but tender, or al dente. This usually takes around 8 to 10 minutes. When done, drain the pasta and set it aside. While the pasta cooks, we can make the sauce. If you have fresh red peppers, roast them. Preheat your oven to 450°F (230°C). Place the peppers on a baking sheet and roast them for about 20 minutes. Turn them halfway through to char all sides. Once charred, let them cool. Peel off the skin and blend the peppers until smooth. If you use jarred peppers, skip this step. Next, heat 1 teaspoon of olive oil in a large skillet over medium heat. Add 1 clove of minced garlic and cook it for about 1 minute. You want it fragrant but not burnt. Now pour in the red pepper puree. Add 1 teaspoon of dried basil and let this simmer for 3 to 4 minutes. This helps meld the flavors together. Now, it’s time to add the protein. Stir in 1 cup of cottage cheese or ricotta for creaminess. If you prefer, you can use 1 cup of shredded chicken breast or chickpeas for a vegetarian version. Mix everything well until combined. Cook this for another 2 to 3 minutes until heated through. Season with red pepper flakes, salt, and pepper to taste. Finally, take your cooked pasta and add it to the sauce. Toss everything gently until the pasta is well coated. Enjoy your high protein red pepper pasta! When making high protein red pepper pasta, I love using whole grain pasta. Options like fusilli or penne work best. Whole grain pasta adds fiber and nutrients. It also holds the sauce well, making each bite tasty. You can use other shapes, but keep the cooking time in mind. Always check the package for cooking instructions. Roasting red peppers brings out their natural sweetness. You can roast them in the oven or over a flame. For the oven, preheat it to 450°F. Place the peppers on a baking sheet. Roast them for about 20 minutes, turning them halfway. You know they are done when the skin is charred. Let them cool before peeling the skin off. Then, blend them until smooth. This sauce base adds a rich flavor to your dish. To make your dish pop, add fresh herbs like basil. You can also mix in some red pepper flakes for a kick. If you want a creamier sauce, use ricotta instead of cottage cheese. For a vegetarian option, swap shredded chicken for chickpeas. You can also add vegetables like spinach or zucchini for extra nutrition. These changes keep the recipe fresh and fun! Pro Tips Roasting Peppers: For a deeper flavor, roast your red peppers until charred, as this brings out their natural sweetness. Choosing Cheese: Cottage cheese is a great lower-fat option, but using ricotta will make the sauce creamier and richer. Adding Protein: If using chickpeas, consider mashing them slightly to help them blend into the sauce better for a smoother texture. Adjusting Heat: Feel free to adjust the amount of red pepper flakes to suit your heat preference, or omit them entirely for a milder dish. {{image_2}} If you want a vegetarian twist, use chickpeas instead of chicken. This adds protein and fiber. For a vegan option, swap cottage cheese with a plant-based cream cheese. You can also try silken tofu for a smooth texture. Blend it well with the roasted peppers to keep the sauce creamy and rich. You can add more protein by using turkey or tofu. Cooked shrimp also works well in this dish. If you're looking for a meat alternative, tempeh is a great choice. It has a nutty flavor and adds texture. Any of these options will boost the protein and keep you full longer. To change the flavor, add spices like smoked paprika or oregano. You can also squeeze in some lemon juice for brightness. If you like heat, increase the red pepper flakes. For a sweet touch, toss in some sun-dried tomatoes. Each adjustment will make the dish unique and exciting. After enjoying your High Protein Red Pepper Pasta, store any leftovers in an airtight container. Make sure to let the pasta cool before sealing it. This helps keep it fresh. You can keep it in the fridge for up to three days. If you want to eat it later, consider freezing it. To reheat, simply take the pasta out of the fridge. Place it in a microwave-safe dish. Add a splash of water or olive oil to keep it moist. Cover it with a lid or wrap. Heat it on medium power for about two minutes, stirring halfway. If reheating on the stove, add a bit of water and stir over low heat until warm. If you want to freeze your High Protein Red Pepper Pasta, use a freezer-safe container. Make sure to leave some space at the top for expansion. It can last for up to three months in the freezer. When you're ready to eat it, thaw it overnight in the fridge. Then, follow the reheating tips to enjoy your meal again. You can boost the protein in this dish easily. Here are my top tips: - Add more chicken: Use 1.5 cups instead of 1 cup. - Use extra cottage cheese: Add 1.5 cups for a creamier sauce. - Include legumes: Mix in black beans or lentils for added protein. - Try protein pasta: Use pasta made from lentils or chickpeas. These options will make your meal even more filling and nutritious. Yes, you can use various pasta types! Here are some ideas: - Whole grain pasta: Fusilli or penne are great choices. - Gluten-free pasta: Look for rice or quinoa-based options. - Zucchini noodles: For a low-carb alternative, spiralize zucchini. - Pasta shapes: Try shells or farfalle for fun shapes. Feel free to choose what you like best. Pairing side dishes can enhance your meal. Here are my favorites: - Garlic bread: A classic choice that always pleases. - Green salad: Toss mixed greens with a light vinaigrette. - Steamed veggies: Broccoli, asparagus, or green beans add color and nutrition. - Roasted vegetables: Carrots, zucchini, or bell peppers complement the dish well. These sides will round out your high protein red pepper pasta and make it even more enjoyable! In this post, we explored great recipes using whole grain pasta, red peppers, and protein options like chicken and chickpeas. You learned how to cook, prepare, and combine these ingredients for a tasty meal. We also shared tips for choosing pasta, roasting peppers, and adding flavor. Plus, we covered variations, storage tips, and answers to common questions. Enjoy making this dish your own and don't hesitate to experiment with flavors. With these insights, you can create hearty meals that suit your taste.

High Protein Red Pepper Pasta

A nutritious pasta dish packed with protein from cottage cheese and chicken, complemented by a flavorful roasted red pepper sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz whole grain pasta (fusilli or penne)
  • 2 large red bell peppers, roasted and blended
  • 1 cup cottage cheese (or ricotta for a creamier texture)
  • 1 cup cooked and shredded chicken breast (or chickpeas for a vegetarian option)
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes (optional for heat)
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain and set aside.
  • Prepare the Red Pepper Sauce: While the pasta is cooking, roast the red peppers (if not using jarred). To roast, preheat the oven to 450°F (230°C), place the peppers on a baking sheet, and roast for about 20 minutes, turning occasionally until charred. Allow to cool slightly, peel off the skin, and blend the roasted peppers until smooth.
  • Combine the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Pour in the roasted red pepper puree, mix in dried basil, and let simmer for 3-4 minutes to meld the flavors.
  • Add Protein: Stir in the cottage cheese (or ricotta) and shredded chicken (or chickpeas), mixing until well combined. Cook for an additional 2-3 minutes, allowing the sauce to heat through. Season with red pepper flakes, salt, and pepper to taste.
  • Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss gently until the pasta is well coated.
  • Serve: Serve immediately with fresh basil leaves as a garnish.

Notes

For a creamier texture, use ricotta instead of cottage cheese. Chickpeas can be used as a vegetarian protein source.
Keyword high-protein, pasta, vegetarian option