Creamy High Protein Beef Pasta (Printable)
Rich and satisfying pasta with lean beef in a creamy sauce, delivering 45g protein per serving.
# 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 Steps:
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.
# Expert Advice:
01 -
- The creamy sauce clings to every piece of pasta like it was meant to be there, creating that restaurant style coating without needing heavy cream or endless stirring
- You get a massive protein punch without that chalky supplement taste or the post meal heaviness that usually comes with rich pasta dishes
02 -
- High protein pasta continues absorbing liquid much faster than traditional wheat pasta, so if you are not serving immediately the dish might thicken more than expected
- The sauce will look slightly thin when you first combine everything, but give it two minutes off the heat and it transforms into the perfect coating consistency
03 -
- Reserve about half a cup of pasta water before draining because that liquid gold can save a sauce that looks too thick
- Room temperature cream cheese incorporates much more smoothly than cold straight from the fridge