Creamy High Protein Beef Pasta (Printable Version)
Rich, satisfying pasta loaded with lean beef and creamy sauce for a protein-packed meal ready in 40 minutes.
# 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 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)
# 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.
07 - Taste and adjust seasoning. Sprinkle with extra Parmesan and red chili flakes if desired. Serve hot.
# Chef's Tips:
01 -
- Fourteen ounces of lean beef plus protein-packed pasta means every bowl keeps you satisfied for hours without that heavy, sluggish feeling
- The creamy sauce comes together in minutes but tastes like it simmered all afternoon, making it perfect for busy weeknights when you still want something that feels indulgent
02 -
- High-protein pastas release more starch than traditional wheat pasta, so that sauce will thicken up considerably as it sits and even more overnight in the refrigerator
- The cream cheese can separate if the heat is too high when you add it, so make sure your skillet is on low before stirring it in
03 -
- Reserve about half a cup of pasta water before draining and add it to the sauce if it seems too thick, since that starchy liquid helps emulsify everything into a glossy, restaurant-style coating
- Grate your own Parmesan from a wedge rather than using pre-grated cheese, as the anti-caking agents in packaged cheese can prevent it from melting smoothly into the sauce