Creamy High-Protein Beef Pasta
A rich and satisfying pasta dish made with lean ground beef, a creamy sauce and hearty pasta for a high-protein weeknight meal.
Equipment
- Large pot (for pasta)
- Large Skillet
- Mixing spoon
Ingredients
Main Ingredients
- 12 oz high-protein pasta (or regular pasta) e.g., chickpea or lentil pasta for extra protein
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 medium onion diced
- 1 cup bell pepper finely diced (optional)
- 4 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Sauce
- 2 tbsp tomato paste
- 1 cup tomato sauce
- ½ cup cream cheese (light or regular)
- ½ cup sour cream
- ¼ cup fresh basil leaves chopped, for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions. Drain and set aside, reserving 1-2 cups of pasta water.
- Meanwhile, in a large skillet over medium heat, add the olive oil and sauté the diced onion and bell pepper until softened (~3-4 minutes).
- Add the ground beef, breaking it up with a spoon. Season with dried oregano, paprika, salt and black pepper. Cook until the beef is no longer pink.
- Stir in the tomato paste and garlic; cook for about 1 minute until fragrant. Then add the tomato sauce and bring to a simmer.
- Lower the heat and stir in the cream cheese and sour cream until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to adjust consistency.
- Add the cooked pasta into the skillet and toss to coat evenly with the creamy beef sauce.
- Remove from heat, stir in the chopped basil, taste and adjust seasoning. Serve immediately.
Notes
Use high-protein pasta like lentil or chickpea pasta to boost the protein content. Leftovers store well in the fridge for up to 3 days. You can swap ground beef for turkey or chicken to lighten the dish.