Creamy High Protein Beef Pasta (Printer-friendly)
Rich pasta with lean beef in a velvety creamy sauce, packed with protein for a satisfying meal.
# What you'll 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 tbsp 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 tsp dried Italian herbs
10 - 1/2 tsp black pepper
11 - 1/2 tsp salt (adjust to taste)
12 - Pinch of red chili flakes (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package instructions until al dente. Drain and set aside.
02 - Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 7 minutes. Drain any excess fat if necessary.
03 - Add the chopped onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.
04 - Add the spinach to the skillet and stir until wilted, about 2 minutes.
05 - Reduce the heat to low. Stir in the cream cheese and milk, mixing 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 fully coat every piece. Taste and adjust seasoning. Sprinkle with extra Parmesan and red chili flakes if desired. Serve hot.
# Expert Tips:
01 -
- You get 45 grams of protein per serving without drinking a single shake or eating plain chicken breast
- The pasta sauce comes together in minutes but tastes like it simmered all afternoon
02 -
- High protein pasta can go from al dente to mushy quickly so set a timer for 2 minutes less than the package recommends
- The sauce thickens rapidly as it cools so keep a splash of milk nearby if you need to loosen it up
03 -
- Room temperature cream cheese incorporates into the sauce much more smoothly than cold
- Grating your own Parmesan makes a huge difference compared to pre-grated