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Creamy High Protein Beef Pasta

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This creamy high protein beef pasta is a quick and comforting skillet meal, perfect for busy weeknights.

Ingredients

Scale
  • 8 ounces pasta (penne, rigatoni, or shells)
  • 1 pound lean ground beef (90/10 or 93/7)
  • 1 cup heavy cream or 1 cup plain Greek yogurt
  • 1 cup shredded cheese, cheddar or mozzarella
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Italian seasoning, to taste
  • Parmesan cheese for garnish, optional
  • Fresh parsley, chopped, for garnish, optional

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving a 1/2 cup of pasta water.
  2. While the pasta cooks, heat a large skillet over medium heat. Add the lean ground beef and cook, breaking it up with a spoon, until nicely browned and no longer pink. Drain any excess fat if needed.
  3. Push the beef to one side and add the minced garlic to the empty space; cook about 30 to 60 seconds until fragrant. Mix the garlic into the beef.
  4. Reduce the heat to low and stir in the heavy cream or Greek yogurt and the shredded cheese. Stir until the cheese melts and forms a smooth sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
  5. Season the sauce with salt, pepper, and Italian seasoning. Taste and adjust the seasoning.
  6. Add the cooked pasta to the skillet and toss thoroughly so every piece is coated in the creamy beef sauce. Warm through for a minute or two.
  7. Serve hot, sprinkled with grated Parmesan and chopped parsley if you like.

Notes

For a lower-fat option, use Greek yogurt instead of heavy cream. Cook beef to a safe internal temperature of 160°F (71°C).

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-high-protein-beef-pasta-2/