Creamy High Protein Beef Pasta
On a brisk October evening, the scent of simmering tomatoes and warm spices filled the kitchen while rain tapped the windows—this Creamy High Protein Beef Pasta became the dish everyone asked for seconds of. It’s simple comfort food with a protein punch that feels like a hug on a plate, which is why it’s one of our most-requested seasonal favorites. If you love hearty, cozy meals and want something both nourishing and indulgent, this recipe is for you. If you like dishes with similar comforting vibes, try this creamy smoked sausage pasta for another weeknight winner: creamy smoked sausage pasta.
Why this recipe works
This Creamy High Protein Beef Pasta balances lean ground beef, a silky sauce, and whole-grain or protein-enriched pasta for satisfying texture and nutrition. It’s designed to be beginner-friendly, forgiving in steps, and easy to customize for dietary needs or seasonal produce.
Ingredients
- 12 oz (340 g) pasta (choose protein-enriched or whole-grain penne or rigatoni)
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots or seasonal squash (optional)
- 1 cup low-sodium beef broth
- 1 can (14 oz) crushed tomatoes
- 1/2 cup plain Greek yogurt or low-fat cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or basil for garnish
If you want a tomato-forward variation to build on this base, our creamy tomato garlic pasta has a similar approach to the sauce that’s helpful to review: creamy tomato garlic pasta.
Step-by-step instructions
- Prep and cook pasta: Bring a large pot of salted water to boil. Cook pasta 1–2 minutes less than package directions (it will finish in the sauce). Reserve 1/2 cup pasta water, then drain.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds. Add ground beef, breaking into pieces, and brown until no longer pink. Drain excess fat if needed.
- Build the sauce: Stir in diced carrots or squash and cook 2–3 minutes. Add crushed tomatoes, beef broth, oregano, smoked paprika, salt, and pepper. Simmer 8–10 minutes until slightly reduced.
- Make it creamy: Reduce heat to low, stir in Greek yogurt (or cream) and Parmesan until smooth. If the sauce is too thick, thin with reserved pasta water a splash at a time.
- Combine and finish: Add cooked pasta to the skillet and toss to coat. Warm through 1–2 minutes. Taste and adjust seasoning. Garnish with parsley or basil and serve hot.
For ideas on one-pan efficiency and mealtime shortcuts, this high-protein hamburger helper guide can give extra inspiration: high-protein hamburger helper.
Tips for success
- Use lean ground beef to keep the sauce rich but not greasy. Pat the meat dry while browning for better caramelization.
- Don’t overcook the pasta; finishing it in the sauce helps it absorb flavor and keeps texture al dente.
- If the sauce breaks when adding yogurt, remove from heat and whisk in a tablespoon of pasta water first, then add the yogurt slowly.
- For added veggies, stir in spinach at the very end so it wilts but keeps its color.
- To boost plant-forward protein balance or add texture, check out high-protein vegan meal ideas for complementary side options: high-protein vegan meals.
Variations
- Gluten-free: Swap regular pasta for a gluten-free or legume-based pasta (chickpea or lentil) and use gluten-free broth. The dish keeps its protein punch and heartiness.
- Streusel-style savory topping: For a playful crunch, make a savory streusel by mixing 1/2 cup almond flour, 2 tbsp olive oil, 2 tbsp finely grated Parmesan, chopped rosemary, and a pinch of salt. Sprinkle on top and broil 1–2 minutes until golden—this adds texture and a nutty note.
- Lighter version: Use half Greek yogurt and half low-fat cream, and add extra roasted vegetables for volume.
- Seasonal twist: Fold in roasted pumpkin or sweet potato cubes in fall to echo the season’s flavors—see how flavors pair in our beef and sweet potato bowl for inspiration: beef and sweet potato bowl.
Storage recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
- Freeze: Portion into freezer-safe containers for up to 2 months. Thaw overnight in fridge and reheat on low, adding a little water as needed.
- Tip: If the sauce separates after freezing, whisk in 1–2 tablespoons of Greek yogurt or cream while reheating to bring it back together.
Conclusion
This Creamy High Protein Beef Pasta is a go-to fall weeknight meal: comforting, protein-rich, and easy enough for beginners while versatile enough for seasonal creativity. If you enjoy one-pot creamy pasta ideas, you might also appreciate the technique in the one pot creamy tomato beef pasta – RecipeTin Eats recipe for another simple, saucy favorite.
FAQs
- How much protein is in Creamy High Protein Beef Pasta?
- Protein varies by ingredients, but using 1 lb lean ground beef and protein-enriched pasta typically delivers around 30–40 g of protein per serving. Exact amounts depend on portion size and specific brands.
- Can I make this recipe dairy-free?
- Yes. Substitute plain dairy-free yogurt (soy or coconut-based) and a dairy-free grated cheese alternative. Adjust seasoning as needed since dairy-free products can vary in saltiness.
- Is this recipe freezer-friendly?
- Absolutely. Portion into airtight containers and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently with a splash of broth.
- Can I add more vegetables without changing the flavor profile?
- Yes. Mushrooms, bell peppers, spinach, or roasted squash work well. Add firmer vegetables earlier in the sauce and leafy greens at the end so they don’t overcook.
Creamy High Protein Beef Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: High Protein
Description
A comforting and protein-rich beef pasta dish that balances lean ground beef with a creamy sauce, perfect for chilly evenings.
Ingredients
- 12 oz (340 g) protein-enriched or whole-grain pasta (penne or rigatoni)
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots or seasonal squash (optional)
- 1 cup low-sodium beef broth
- 1 can (14 oz) crushed tomatoes
- 1/2 cup plain Greek yogurt or low-fat cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Bring a large pot of salted water to boil. Cook pasta 1–2 minutes less than package directions, reserving 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until translucent. Add garlic and cook for 30 seconds. Add ground beef, breaking into pieces, and brown until no longer pink. Drain excess fat if needed.
- Stir in diced carrots or squash and cook for 2–3 minutes. Add crushed tomatoes, beef broth, oregano, smoked paprika, salt, and pepper. Simmer for 8–10 minutes until slightly reduced.
- Reduce heat to low, stir in Greek yogurt (or cream) and Parmesan until smooth. If the sauce is too thick, thin with reserved pasta water a splash at a time.
- Add cooked pasta to the skillet and toss to coat. Warm through for 1–2 minutes. Taste and adjust seasoning. Garnish with parsley or basil and serve hot.
Notes
Use lean ground beef to keep the sauce rich but not greasy. Pair with your choice of vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian