Creamy High Protein Beef Pasta (Printable)

Rich and satisfying pasta with lean beef in a creamy sauce, ready in 40 minutes.

# What You’ll Need:

→ Meats

01 - 14 oz lean ground beef

→ Pasta

02 - 10 oz high-protein pasta (lentil or chickpea pasta)

→ Vegetables & Aromatics

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 7 oz baby spinach, roughly chopped

→ Sauces & Dairy

06 - 3/4 cup plus 2 tablespoons low-fat cream cheese
07 - 1/2 cup milk (dairy or protein-enriched plant milk)
08 - 1/4 cup grated Parmesan cheese

→ Spices & Seasonings

09 - 1 tsp dried Italian herbs
10 - 1/2 tsp black pepper
11 - 1/2 tsp salt, adjust to taste
12 - Pinch of red chili flakes (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package instructions until al dente. Drain and set aside.
02 - Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 7 minutes. Drain any excess fat if necessary.
03 - Add the chopped onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.
04 - Add the spinach to the skillet and stir until wilted, about 2 minutes.
05 - Reduce the heat to low. Stir in the cream cheese and milk, mixing until a smooth, creamy sauce forms. Add the Parmesan, Italian herbs, black pepper, and salt. Simmer gently for 2 to 3 minutes.
06 - Add the cooked pasta to the sauce, tossing gently to combine and fully coat every piece. Taste and adjust seasoning. Sprinkle with extra Parmesan and red chili flakes if desired. Serve hot.

# Expert Advice:

01 -
  • The sauce clings to high-protein pasta better than you'd expect, creating the same velvety texture as traditional versions
  • Ground beef keeps it feeling indulgent while delivering nearly 45 grams of protein per serving
  • Everything cooks in one skillet plus the pasta pot, meaning minimal cleanup on busy weeknights
02 -
  • High-protein pasta can become gummy if overcooked, so pull it a minute earlier than you think you should
  • The sauce continues to thicken off the heat, so stop simmering while it still looks slightly looser than you want
  • Draining excess beef fat prevents the final dish from feeling too heavy while keeping all the flavor
03 -
  • Reserve about 1/4 cup of pasta water before draining to help bind the sauce if it seems too thick
  • Grate your own Parmesan fresh from the block instead of buying pre-grated for better melting
  • Let the beef rest in the pan for 1 minute after draining before adding vegetables so it reabsorbs some juices

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