High-Protein Creamy Peri-Peri Pasta
A lighter peri peri pasta with a glossy light cream cheese sauce, stir-fried peppers and onion, and a peri peri marinade finish. About 489 calories per serving.
Equipment
- Large pan or skillet
- Large pot
Ingredients
For the pasta and sauce
- 225 g uncooked dry penne pasta
- 140 g light cream cheese Philadelphia Light or similar
- 1 large onion sliced
- 2 mixed bell peppers sliced
- 4 cloves garlic minced
- 1 red chilli finely chopped
- 2 tablespoons peri peri seasoning or 2 tablespoons homemade peri peri masala
- 1 teaspoon cumin
- 1 teaspoon olive oil
- 1 1/2 tablespoons peri peri marinade to finish
- fresh parsley chopped, to garnish
- salt and black pepper to taste
Instructions
Build the sauce
- Heat the olive oil in a large pan over medium heat.
- Add the sliced onion, bell peppers, red chilli, and minced garlic along with the peri peri seasoning and cumin. Season with salt and pepper.
- Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
- Lower the heat. Make a well in the centre of the pan and stir in the light cream cheese with 1 to 2 tablespoons reserved pasta water until a smooth, glossy sauce forms. Add more pasta water if needed.
Cook and toss
- Meanwhile, cook the penne in well-salted boiling water until al dente. Reserve about 1/2 cup pasta water, then drain.
- Add the cooked pasta to the sauce and toss until evenly coated.
- Finish with a drizzle of peri peri marinade and fresh parsley. Serve immediately.
Notes
Swap store-bought peri peri seasoning for 2 tablespoons of homemade peri peri masala for a smokier, from-scratch flavour.
For a higher-protein version, use chickpea or lentil penne and stir in cubed paneer at the end.
Adjust spice by using half a red chilli or adding extra peri peri marinade at the table.
Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or pasta water to loosen the sauce.
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