Creamy High Protein Beef Pasta (Print version)
Protein-rich pasta with lean beef and parmesan cream sauce
# 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 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 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 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 2-3 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 suggestions:
01 -
- You get all the comfort of creamy pasta without the post-meal energy crash
- The sauce clings to every strand like it was meant to be there
- Leftovers reheat beautifully for tomorrow lunch
02 -
- High-protein pasta can turn gummy if overcooked, so watch it closely and taste early
- The sauce continues to thicken as it stands off the heat
- Low-fat cream cheese works perfectly here, so do not feel pressured to use full-fat
03 -
- Reserve a half cup of pasta water before draining in case you need to loosen the sauce
- Warm your cream cheese slightly on the counter for smoother incorporation