Begin by bringing a large pot of salted water to a rolling boil over high heat. Add whole wheat pasta and cook according to package instructions (typically about 8-10 minutes), then reserve ½ cup of pasta water before draining.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for approximately 5-7 minutes until soft and translucent.

Stir in minced garlic and cook for an additional 1-2 minutes until golden and fragrant.

Add chopped roasted red peppers to the skillet and cook for about 3-4 minutes until heated through.

Lower the heat and stir in 1 cup of low-fat Greek yogurt and ½ cup of unsweetened almond milk until smooth.

Mix in ¼ cup of grated Parmesan cheese and ¼ cup of nutritional yeast until fully blended.

Season the sauce with 1 teaspoon of smoked paprika, ½ teaspoon of black pepper, and ¼ teaspoon of salt, mixing well.

Fold in ½ cup of shredded cooked chicken breast or your preferred protein substitute, adjusting consistency with reserved pasta water.

Add the drained pasta to the skillet and toss gently to coat thoroughly.

Gently heat the combined pasta and sauce over low heat for 2-3 minutes before garnishing with ¼ cup of chopped fresh basil.