Creamy High Protein Beef Pasta
A rich and satisfying pasta dish blending lean ground beef with a creamy cheese sauce, perfect for quick weeknight meals.
Ingredients
For the Base
- 8 oz pasta (penne or fettuccine)
- Salt for pasta water
For the Beef & Sauce
- 1 lb lean ground beef Use lean ground beef for less grease; ground turkey or chicken can also be used.
- 1 cup heavy cream or Greek yogurt Use heavy cream for a richer sauce; Greek yogurt can be tempered.
- 1 cup grated cheese (such as Parmesan or cheddar) Parmesan gives a nuttier flavor; cheddar is milder.
- 2 cloves garlic, minced Add more garlic if desired.
- Salt and pepper to taste
To Serve
- chopped parsley for garnish (optional)
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain and set aside.
Browning the Beef
- Heat a large skillet over medium heat.
- Add the ground beef and break it apart with a spatula as it cooks until no pink remains.
- Drain excess fat if needed.
Adding Garlic
- Add minced garlic to the skillet and cook for about 1 minute until fragrant.
Making the Sauce
- Lower the heat to low and stir in the heavy cream or Greek yogurt until mixed and warmed through.
- If using Greek yogurt, temper it slowly to prevent curdling.
- Add grated cheese and stir until melted into a smooth sauce.
- Season with salt and pepper to taste.
Combining Pasta and Sauce
- Add the cooked pasta to the skillet and toss until noodles are evenly coated in the sauce.
- Serve hot, garnished with optional chopped parsley.
Notes
For a lighter option, swap heavy cream for Greek yogurt. To add flavor, consider incorporating red pepper flakes or herbs.