Creamy High Protein Beef Pasta (Print View)
Rich pasta with lean beef, creamy sauce, spinach, and parmesan. Ready in 40 minutes.
# 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:
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 45 grams of protein without choking down another plain chicken breast
- The sauce clings to every piece like a warm hug from someone who knows how tired you are
02 -
- High-protein pasta continues absorbing sauce like a sponge so if you're meal prepping, undercook it slightly
- The sauce thickens as it sits and can become almost paste-like in the fridge—add a splash of milk when reheating
03 -
- Room temperature cream cheese incorporates much faster than cold straight from the fridge
- Save some pasta water before draining in case you need to thin the sauce later