Creamy High Protein Beef Pasta (Printable Version)
Rich and satisfying pasta loaded with lean beef and creamy sauce, ready in 40 minutes.
# What You Need:
→ Meats
01 - 14 oz lean ground beef
→ Pasta
02 - 10 oz high-protein pasta (lentil or chickpea pasta)
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 7 oz baby spinach, roughly chopped
→ Sauces & Dairy
06 - 3/4 cup plus 2 tablespoons low-fat cream cheese
07 - 1/2 cup milk (dairy or protein-enriched plant milk)
08 - 1/4 cup grated Parmesan cheese
→ Spices & Seasonings
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt, adjust to taste
12 - Pinch of red chili flakes (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, approximately 6 to 7 minutes. Drain excess fat if needed.
03 - Add the chopped onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the baby spinach to the skillet and stir until wilted, about 2 minutes.
05 - Reduce heat to low. Stir in the cream cheese and milk, mixing continuously until a smooth, creamy sauce forms. Add the Parmesan, Italian herbs, black pepper, and salt. Simmer gently for 2 to 3 minutes.
06 - Add the cooked pasta to the sauce, tossing gently to combine and coat completely. Taste and adjust seasoning as needed. Sprinkle with extra Parmesan and red chili flakes if desired. Serve immediately.
# Expert Tips:
01 -
- 45 grams of protein per serving without needing any protein powder or supplements
- The creamy sauce feels indulgent but comes from smart ingredient choices not heavy cream
02 -
- High protein pasta can get gummy if overcooked so watch it closely and taste test a minute before the package says
- The sauce thickens quickly off the heat so if it seems too tight add a splash more milk or some pasta water
03 -
- Reserve about half a cup of pasta water before draining the pasta it is liquid gold for adjusting sauce consistency
- Room temperature cream cheese incorporates so much faster than cold straight from the fridge