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Creamy High Protein Beef Pasta is showcased in this featured image, highlighting its rich, creamy sauce and hearty beef content.

Creamy High Protein Beef Pasta

This Creamy High Protein Beef Pasta is a satisfying and healthy comfort food that is perfect for busy weeknights. It's packed with protein from lean ground beef and Greek yogurt, and the creamy sauce is lightened up to keep it guilt-free. Customizable with your favorite vegetables and spices, this pasta dish is a crowd-pleaser that you'll want to make again and again.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, or farfalle
  • 1 pound lean ground beef at least 90% lean
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 bell pepper, chopped any color
  • 8 ounces mushrooms, sliced optional
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1/2 cup plain Greek yogurt
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Chopped fresh parsley, for garnish optional

Equipment

  • Large pot or skillet
  • Pasta pot
  • colander
  • Spoon
  • knife
  • cutting board
  • measuring cups and spoons

Method
 

  1. Cook the pasta according to package directions. Be sure to salt the water generously. Drain the pasta and set aside, reserving about 1/2 cup of pasta water.
  2. Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion, bell pepper, and mushrooms (if using) to the skillet. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
  5. Reduce the heat to low and stir in the plain Greek yogurt and Parmesan cheese. Season with Italian seasoning, salt, and pepper. Taste and adjust seasonings as needed.
  6. Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Garnish with fresh parsley (if using) and extra Parmesan cheese. Serve immediately and enjoy!

Notes

Don't overcook the pasta. Use lean ground beef. Don't boil the sauce after adding yogurt. Taste and adjust seasonings. For a little kick, add a pinch of red pepper flakes. The sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days. You can add other vegetables like spinach, kale, zucchini, or diced tomatoes. Cheese options: mozzarella, cheddar, or provolone. Spice it up: cayenne pepper or hot sauce. Herbs: basil, oregano, or thyme. Use different protein: ground turkey, ground chicken, or lentils. Gluten-free: use gluten-free pasta. Lighter creaminess: cottage cheese blended until smooth instead of Greek yogurt. Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat the pasta in the microwave or on the stovetop, adding a splash of beef broth or water to prevent it from drying out.