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–+ servings
High Protein Creamy Beef Pasta

High Protein Creamy Beef Pasta for Satisfying Weeknight Meals

This High Protein Creamy Beef Pasta is a hearty and protein-rich dinner option perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta whole grain or gluten-free options work well
For the Sauce
  • 1 lb Lean Ground Beef can substitute with turkey or plant-based meat
  • 1 cup Greek Yogurt substitute with sour cream for a tangy twist
  • 1/4 cup Parmesan Cheese use nutritional yeast for a dairy-free alternative
  • 1 cup Diced Tomatoes ensure excess liquid is drained
  • 1 tbsp Olive Oil can also use butter or a neutral oil
  • Salt to taste
  • Pepper to taste

Equipment

  • large pot
  • large skillet
  • Colander
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a rolling boil over high heat. Add 8 oz of pasta and cook according to package instructions until al dente, around 8-10 minutes. Drain and set aside.
  2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add 1 lb of lean ground beef, breaking it apart. Season with salt and pepper, cooking for about 8-10 minutes until browned.
  3. Add 1 cup of diced tomatoes to the skillet, mixing thoroughly. Continue to cook for an additional 3-5 minutes until tomatoes soften.
  4. Remove the skillet from heat and stir in 1 cup of Greek yogurt and 1/4 cup of Parmesan cheese until creamy.
  5. Add the drained pasta to the sauce mixture in the skillet and toss gently to coat. Cook for an additional 1-2 minutes over low heat.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of water or milk if needed.

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