Creamy High Protein Beef Pasta (Print View)
Rich pasta with lean beef and creamy sauce, ready in 40 minutes for a protein-packed meal.
# Ingredient List:
→ 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)
# How to Make:
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 6-7 minutes. Drain any excess fat if necessary.
03 - Add the chopped onion to the skillet and cook for 3-4 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 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 2-3 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 Advice:
01 -
- You get 45 grams of protein per serving without drinking a single shake or eating dry chicken breast
- The sauce comes together so smoothly that nobody will guess this is actually good for you
02 -
- High-protein pasta can become gummy if overcooked, so set a timer for the minimum recommended time
- The sauce thickens quickly off heat, so remove from heat slightly earlier than you think
03 -
- Mix the cream cheese into the warm beef mixture before adding milk to prevent any lumps from forming
- Let the pasta cool for just one minute before tossing with sauce, it coats more evenly when not piping hot