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High Protein Creamy Beef Pasta is shown as the featured image, highlighting its rich sauce and delicious ground beef.

High Protein Creamy Beef Pasta

This recipe delivers a creamy and flavorful pasta dish packed with protein using lean ground beef, high-protein pasta, and a creamy sauce made from Greek yogurt or cottage cheese. It's a guilt-free indulgence that fuels the body without sacrificing taste.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef 90/10 or leaner
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces high-protein pasta e.g., lentil pasta, chickpea pasta
  • 1 cup beef broth
  • 1/2 cup plain nonfat Greek yogurt or blended cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup reserved pasta water
  • 1/2 cup chopped spinach or kale optional

Equipment

  • Large skillet or Dutch oven
  • large pot
  • colander
  • measuring cups and spoons
  • knife
  • cutting board
  • Blender (optional, for cottage cheese)
  • spoon or spatula

Method
 

  1. Cook the high-protein pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the beef broth, diced tomatoes (with their juice), oregano, basil, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  5. Reduce the heat to low. Gently stir in the Greek yogurt or blended cottage cheese and Parmesan cheese until smooth and creamy. Be careful not to overheat the sauce at this stage, as the yogurt or cottage cheese can curdle. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
  6. Add the cooked pasta to the skillet and toss to coat with the sauce. If using, stir in the spinach or kale and cook until wilted, about 2 minutes.
  7. Serve immediately, garnished with extra Parmesan cheese and fresh herbs, if desired.

Notes

For best results, use a high-quality lean ground beef. Be careful not to overheat the sauce after adding the Greek yogurt or cottage cheese to prevent curdling. If the sauce is too thick, use reserved pasta water to adjust the consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute the spinach or kale with other vegetables, such as bell peppers or mushrooms.