High Protein Creamy Beef Pasta
This High Protein Creamy Beef Pasta delivers all the cozy, rich comfort of a classic skillet dinner without feeling overly heavy. It's the perfect weeknight meal that's hearty, fast, and genuinely satisfying.
Equipment
- Large Pot
- Large skillet or Dutch oven
- Colander
Ingredients
- 10 oz (300 g) chickpea flour pasta, or any high-protein pasta
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 1 pound (450 g) lean ground beef
- 4 cloves garlic, crushed
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1 cup (250 g) tomato sauce, passata
- ½ cup (125 g) light cream cheese
- ½ cup (125 g) light sour cream
- 6-8 fresh basil leaves
Instructions
Cook the Pasta and Start the Base
- Bring a large pot of well-salted water to a boil. Cook the pasta until it is just shy of fully done, about 1 to 2 minutes less than the package directs. Before draining, reserve 1-2 cups of the starchy pasta water, then set aside.
- While the pasta cooks, warm the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and green bell pepper and cook for 3-4 minutes, stirring occasionally, until the vegetables soften.
Brown the Beef and Build the Sauce
- Add the lean ground beef to the skillet and break it into small pieces as it cooks. Once the meat is browned, stir in the crushed garlic, dried oregano, paprika, salt, and black pepper. Cook for 1 minute more until fragrant.
- Stir in the tomato paste and cook for one minute, allowing it to darken slightly. Add the tomato sauce, stir well, and let everything simmer gently for about 5 minutes to allow the flavors to meld.
Make It Creamy
- Turn the heat down to low. Add the light cream cheese and light sour cream, stirring slowly until they melt into the sauce and it becomes smooth and glossy. Avoid letting the sauce boil.
Finish and Serve
- Add the drained pasta to the skillet and toss until every piece is coated in sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water until it lightly coats the pasta.
- Tear the fresh basil leaves over the top and stir. Taste and adjust seasoning if needed. Serve immediately.
Notes
Prevent a Split Sauce: Always lower the heat to low before stirring in the cream cheese and sour cream. This ensures the sauce stays silky and smooth without breaking.
Don't Forget Pasta Water: The starchy pasta water is essential for creating a glossy, well-emulsified sauce that clings to the noodles. Add it a splash at a time until you reach the perfect consistency.
Pasta Cooking Time: Undercook your pasta by 1-2 minutes. It will finish cooking in the hot sauce, absorbing flavor and preventing it from becoming mushy.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat with a splash of water or milk to restore the creamy texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 585kcalCarbohydrates: 48gProtein: 41gFat: 29gSaturated Fat: 14gCholesterol: 120mgSodium: 550mgPotassium: 700mgFiber: 8gSugar: 7gVitamin A: 350IUVitamin C: 18mgCalcium: 90mgIron: 6mg
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