High Protein Creamy Beef Pasta

Why You’ll Love This Recipe

I like this recipe because it combines comfort food with a nutritious boost. The beef adds protein, the creamy sauce makes it indulgent, and the pasta soaks up all the flavor. It’s quick, easy, and keeps me full for hours, which makes it perfect for weeknight dinners or post-workout meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb lean ground beef (90/10 or leaner)
• 8 oz high-protein pasta (like chickpea, lentil, or protein-enriched wheat pasta)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 cup low-sodium beef broth
• 1 cup plain Greek yogurt (or light cream cheese for richness)
• 1/2 cup milk (or unsweetened almond milk)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil or avocado oil
• Fresh parsley, chopped (for garnish)

Directions

1. I cook the high-protein pasta according to package directions until al dente, then drain and set aside.

2. In a large skillet, I heat the oil over medium heat. I add the ground beef and cook until browned, breaking it apart as it cooks. I drain excess fat if necessary.

3. I stir in the diced onion and garlic, cooking for 2–3 minutes until softened and fragrant.

4. I season the beef mixture with Italian seasoning, smoked paprika, salt, and pepper.

5. I pour in the beef broth and let it simmer for 2–3 minutes.

6. I reduce the heat to low, then stir in Greek yogurt and milk until smooth and creamy.

7. I fold in Parmesan and mozzarella cheese until melted into the sauce.

8. I add the cooked pasta to the skillet, tossing until everything is well coated.

9. I let it rest for 2–3 minutes so the sauce thickens slightly, then garnish with parsley and serve.

Servings and timing

This recipe serves 4 people. It takes me about 10 minutes to prep and 20 minutes to cook, so it’s ready in 30 minutes.

Variations

Sometimes I swap the ground beef for ground turkey or chicken for a lighter version. For extra fiber and protein, I add spinach, peas, or chopped broccoli. If I want a spicier version, I stir in red pepper flakes or a splash of hot sauce. For more richness, I occasionally replace half the Greek yogurt with light cream cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of broth or milk to loosen up the sauce and warm it on the stovetop or in the microwave. This dish also freezes well for up to 2 months; I thaw it in the fridge overnight before reheating.

FAQs

Can I use regular pasta instead of high-protein pasta?

Yes, I often use regular pasta when that’s what I have on hand, but I prefer protein-enriched pasta for a nutritional boost.

Can I make this dairy-free?

Yes, I use dairy-free Greek yogurt and plant-based cheese alternatives, and it still turns out creamy.

What can I use instead of Greek yogurt?

I sometimes use light cream cheese, cottage cheese blended until smooth, or even ricotta.

Can I meal prep this recipe?

Yes, it keeps well for several days, making it great for lunches or prepped dinners.

How can I add even more protein?

I like to add extra cheese, stir in cooked lentils with the beef, or top the dish with seared chicken breast.

Conclusion

I love making this High Protein Creamy Beef Pasta because it’s filling, flavorful, and nourishing all at once. It gives me the comfort of a cheesy pasta dish with the bonus of a solid protein boost, making it a meal I can feel good about serving any night of the week.