Why Make This High Protein Creamy Beef Pasta
High Protein Creamy Beef Pasta is a delightful dish that combines robust flavors and comforting textures, making it a perfect meal for any night of the week. Packed with lean protein from ground beef and creamy goodness from Greek yogurt, this recipe provides a nutritious yet indulgent twist to your dinner routine. The whole wheat penne pasta not only adds fiber but also makes each bite more satisfying. Whether you’re preparing dinner for your family or impressing a friend during a casual gathering, this dish promises to deliver both flavor and satisfaction. Plus, it’s incredibly easy to make and can be on your table in under 30 minutes!
How to Make High Protein Creamy Beef Pasta
Making High Protein Creamy Beef Pasta is a straightforward process that even beginner cooks can master. It starts with perfectly cooking the penne pasta, which forms the base of this hearty dish. While the pasta cooks, you’ll sauté onions and garlic to build an aromatic foundation. Next, brown the ground beef until it’s cooked through, then combine it with diced tomatoes, beef broth, and Italian seasoning for a rich sauce. The addition of Greek yogurt and Parmesan cheese creates a creamy texture that beautifully coats the pasta, resulting in a dish that’s both filling and flavorful.
Ingredients:
- 8 oz penne pasta (whole wheat for extra fiber)
- 1 lb lean ground beef (93/7 ratio preferred)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 can (15 oz) diced tomatoes (with juices)
- 1 cup low-sodium beef broth
- 1/2 cup plain Greek yogurt (0% or 2% fat)
- 1/4 cup Parmesan cheese (freshly grated)
- 1 tbsp Italian seasoning
- 2 tbsp olive oil (for cooking)
- Salt and pepper (to taste)
- Fresh basil or parsley (for garnish)
Directions:
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds, until fragrant.
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until completely browned with no pink remaining. The beef should reach an internal temperature of 160°F. Drain excess fat if necessary.
- Stir in the diced tomatoes with juices, beef broth, and Italian seasoning. Bring to a gentle simmer and let it cook for 5 minutes to develop flavors and reduce the liquid slightly.
- Remove the skillet from heat and let it cool for 2 minutes to prevent the Greek yogurt from curdling. Slowly whisk in the Greek yogurt until completely smooth. Add in the Parmesan cheese and stir until melted.
- Toss the cooked pasta into the beef mixture until well coated. If the sauce seems thick, add reserved pasta water one to two tablespoons at a time until you reach the desired consistency. Finally, season with salt and pepper to taste.
Nutritional Information
This recipe yields approximately 4 servings. Here’s the nutritional breakdown per serving:
- Calories: 450
- Protein: 35g
- Total Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Dietary Fiber: 6g
- Sugars: 3g
- Sodium: 350mg
How to Serve High Protein Creamy Beef Pasta
Serve this High Protein Creamy Beef Pasta in large bowls, garnished with fresh basil or parsley for a pop of color. This dish pairs wonderfully with a simple side salad or some crusty garlic bread for a complete meal. It’s perfect for casual weeknight dinners or cozy weekend gatherings. For an extra touch, sprinkle additional Parmesan cheese on top before serving.
How to Store High Protein Creamy Beef Pasta
If you have leftovers, store them in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave, adding a splash of water or broth to restore the creamy consistency. It’s best not to freeze this dish, as the Greek yogurt may separate upon thawing.
Expert Tips for Perfect High Protein Creamy Beef Pasta
- Make sure to cook the pasta just until al dente; it will continue to cook when mixed with the hot beef mixture.
- If you can’t find fresh Parmesan cheese, pre-grated cheese will work, but freshly grated melts more smoothly.
- Feel free to add vegetables like spinach or bell peppers for added nutrition and flavor.
- For a bit of heat, consider adding crushed red pepper flakes with the Italian seasoning.
Delicious Variations
- Thunderous Tomato: Swap the diced tomatoes for a jar of your favorite marinara sauce for a quicker option.
- Creamy Mushroom: Add sliced mushrooms to the beef mixture for an earthy flavor.
- Taco Twist: Substitute the Italian seasoning with taco seasoning and top with avocado for a Tex-Mex flair.
Frequently Asked Questions
1. Can I use a different type of pasta?
Absolutely! This recipe works well with any pasta shape, such as fusilli, spaghetti, or gluten-free pasta. Just be sure to adjust cooking times accordingly.
2. Is there a vegetarian alternative?
Yes! You can substitute the ground beef with lentils or crumbled tofu for a vegetarian version. Just ensure you season it well for flavor.
3. Can I make this ahead of time?
Yes, you can prepare the beef mixture in advance. Just remember to cook the pasta fresh on the day you plan to serve it to keep it from becoming mushy.
Conclusion
High Protein Creamy Beef Pasta is a rich and satisfying dish that brings family and friends together around the dinner table. Its combination of lean protein, creamy texture, and hearty pasta makes it a winner for both taste and nutrition. Give this recipe a try on your next cooking night, and don’t hesitate to share your experiences or variations. Happy cooking!
High Protein Creamy Beef Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds, until fragrant.
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until completely browned with no pink remaining. The beef should reach an internal temperature of 160°F. Drain excess fat if necessary.
- Stir in the diced tomatoes with juices, beef broth, and Italian seasoning. Bring to a gentle simmer and let it cook for 5 minutes to develop flavors and reduce the liquid slightly.
- Remove the skillet from heat and let it cool for 2 minutes to prevent the Greek yogurt from curdling. Slowly whisk in the Greek yogurt until completely smooth. Add in the Parmesan cheese and stir until melted.
- Toss the cooked pasta into the beef mixture until well coated. If the sauce seems thick, add reserved pasta water one to two tablespoons at a time until you reach the desired consistency. Finally, season with salt and pepper to taste.