Description
This creamy garlic beef pasta delivers rich flavor without the heaviness, perfect for a comforting weeknight meal.
Ingredients
- 8 oz (225 g) whole-wheat pasta or chickpea pasta
- 1 lb (450 g) lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4–5 cloves garlic, minced
- 1 cup low-sodium beef or vegetable broth
- 1 cup low-fat milk (or unsweetened almond milk)
- 1/2 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 cup baby spinach or chopped kale (optional)
- Fresh parsley, chopped, for garnish
- Lemon zest (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Brown the beef: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the onion and sauté 3–4 minutes until softened. Add the ground beef and cook, breaking it up with a spoon, until no longer pink (about 6–8 minutes). Drain excess fat if needed.
- Build the garlic base: Lower heat to medium. Add minced garlic, oregano, thyme, salt, and pepper to the beef; cook 1 minute until fragrant.
- Create the lighter cream sauce: Pour in the broth, scraping any browned bits from the bottom of the pan. Stir in milk and simmer 2–3 minutes. Remove from heat and whisk in Greek yogurt and Parmesan until smooth. If sauce is too thick, add reserved pasta water a splash at a time to reach desired consistency.
- Combine and finish: Return to low heat, fold in cooked pasta and spinach (if using) until wilted. Taste and adjust seasoning, then finish with lemon zest and chopped parsley.
- Serve warm, garnished with extra Parmesan if you like.
Notes
Use Greek yogurt instead of heavy cream for a lighter texture. Reserve pasta water to help bind the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian