This Easy High Protein Creamy Beef Pasta is a simple, filling dish that combines tender ground beef with a smooth, creamy sauce and your favorite pasta. It’s packed with protein, making it a great choice when you want something hearty and satisfying without spending hours in the kitchen. The creamy texture and beefy flavor come together perfectly for a meal that feels comforting and wholesome.
I love making this dish on busy weeknights because it comes together quickly and always hits the spot. The creamy sauce is so easy to whip up, and I sometimes sneak in extra veggies like spinach or mushrooms for a little boost. It’s one of those meals that feels like a treat but is actually good for you, which makes it a win-win in my book.
My favorite way to enjoy this creamy beef pasta is with a sprinkle of fresh parsley and a little grated cheese on top. It’s simple but brings a nice pop of flavor and color. Plus, leftovers reheat well, so it’s perfect for lunch the next day. If you’re looking for a cozy meal that’s both tasty and protein-packed, this recipe is definitely worth trying.
Key Ingredients & Substitutions
Ground Beef: Using lean ground beef (around 90% lean) keeps the protein high and the fat lower. You can swap with ground turkey or chicken if you want a lighter option. For even more protein, try lean ground bison.
Greek Yogurt: This adds creaminess without heavy cream and boosts protein. If you don’t have Greek yogurt, sour cream or cream cheese can work, but they add less protein.
Rotini Pasta: Rotini holds sauce well, but penne or fusilli are good substitutes. For a protein boost, try chickpea or lentil pasta instead of regular wheat pasta.
Parmesan Cheese: This sharp, salty cheese blends perfectly into the sauce. Pecorino Romano is a great alternative and adds a nice tang.
How to Get a Creamy Sauce Without Curdling?
Stirring Greek yogurt into a hot sauce can sometimes cause it to curdle, so timing and temperature are key.
- Remove the skillet from heat before adding the Greek yogurt.
- Stir the yogurt in slowly and mix thoroughly to create a smooth sauce.
- If the sauce feels too thick, add a splash of pasta water or broth to loosen it up.
- Keep the sauce on low heat if you need to warm it, but avoid boiling after adding yogurt.
This gentle approach keeps the sauce silky and creamy, making every bite tasty and smooth.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Large skillet or frying pan – lets you cook the ground beef and sauce all in one pan for easy cleanup.
- Colander – handy to drain your pasta quickly and safely.
- Wooden spoon or spatula – great for breaking up the ground beef and stirring the sauce without scratching your pan.
- Measuring cups and spoons – help you add the right amounts of yogurt, broth, and spices consistently.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter taste and less fat.
- Add sautéed mushrooms or spinach for extra veggies and a bit of earthiness.
- Stir in red pepper flakes if you like a little heat in your creamy sauce.
- Try mixing in shredded mozzarella or cheddar cheese for a different cheesy twist.
Easy High Protein Creamy Beef Pasta
Ingredients You’ll Need:
For the Pasta and Sauce:
- 8 oz rotini pasta (or pasta of your choice)
- 1 lb lean ground beef (90% lean for higher protein)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-fat Greek yogurt (for creaminess and added protein)
- ½ cup shredded Parmesan cheese
- ½ cup tomato sauce or crushed tomatoes
- ½ cup beef broth or water
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes in total. You’ll spend roughly 10 minutes cooking the pasta and preparing the beef sauce, plus a few minutes mixing everything together. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente—still a little firm to the bite. Drain the pasta and set it aside.
2. Cook the Beef and Veggies:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft. Then, add the minced garlic and cook for another minute until you smell the aroma.
3. Brown the Beef:
Add the ground beef to the skillet. Season with salt, pepper, oregano, and smoked paprika. Break the meat apart with your spoon and cook for 6-8 minutes until it’s browned and cooked through. If there’s excess fat, drain it off.
4. Make the Sauce:
Stir in the tomato sauce and beef broth, then let it simmer gently for 3-4 minutes to meld the flavors.
5. Add Creaminess:
Remove the skillet from heat. Stir in the Greek yogurt and Parmesan cheese until the sauce turns smooth and creamy. Taste and add a bit more salt or pepper if needed.
6. Combine and Serve:
Add the cooked pasta to the skillet and toss everything together until the pasta is fully coated in that rich, creamy beef sauce. Serve hot, garnished with fresh parsley and extra Parmesan if you like.
Equipment You’ll Need
- Large pot for boiling pasta
- Large skillet or frying pan
- Colander to drain pasta
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter meal.
- Add sautéed mushrooms, spinach, or other veggies for more nutrition.
- Sprinkle red pepper flakes if you want a little spicy kick.
- Mix in shredded mozzarella or cheddar for a cheesy twist.
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just be sure to thaw it completely in the fridge overnight before cooking. Cooking from frozen may lead to uneven browning and longer cooking times.
Can I Make This Pasta Ahead of Time?
Absolutely! Prepare the sauce and pasta separately, then combine and reheat gently before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
What’s a Good Substitute for Greek Yogurt?
If you don’t have Greek yogurt, sour cream or cream cheese can work in a pinch, though they may add less protein and a slightly different texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator and eat within 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
