Creamy High Protein Beef Pasta (Printable)
Rich pasta with lean beef and creamy parmesan sauce. Ready in 40 minutes for a protein-packed dinner.
# 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)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook high-protein pasta according to package directions until al dente. Drain and set aside.
02 - Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6-7 minutes. Drain excess fat if needed.
03 - Add chopped onion to the skillet and cook 3-4 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
04 - Add spinach to the skillet and stir until wilted, about 2 minutes.
05 - Reduce heat to low. Stir in cream cheese and milk, mixing until smooth sauce forms. Add Parmesan, Italian herbs, black pepper, and salt. Simmer gently 2-3 minutes.
06 - Add cooked pasta to the sauce, tossing gently to combine and coat evenly.
07 - Taste and adjust seasoning. Sprinkle with extra Parmesan and red chili flakes if desired. Serve hot.
# Expert Advice:
01 -
- 45 grams of protein per serving without any weird protein powder aftertaste
- The creamy sauce comes together in minutes but tastes like it simmered all afternoon
02 -
- High-protein pasta can go from perfect to pasty fast, so watch it like a hawk
- Adding cream cheese to a screaming hot pan makes it separate and look curdled
03 -
- Reserve a half-cup of pasta water before draining to thin the sauce if needed
- Grate your own Parmesan instead of buying pre-grated for better melting