It’s 6pm. You’re tired. Dinner needs to happen fast. This high protein beef pasta is the perfect solution for busy fall nights.
You want something warm and cozy as the air gets crisp. This dish delivers creamy comfort without the heavy calories. Your whole family will love every bite.
Why You’ll Love This Recipe
This recipe is a winner because it feels like an indulgence. You get all the rich flavor you crave from a classic pasta. However, it is packed with lean protein to keep you full.
It is perfect for a healthy reset after a busy weekend. The Greek yogurt creates a velvety sauce that kids absolutely adore. You can feel good about serving this any night of the week.
Simple Method
Making this meal is incredibly straightforward and stress-free. You simply brown the beef and boil the pasta. The sauce comes together right in the same skillet.
Even if you are a beginner, you can master this dish. Using one pan for the sauce makes cleanup a total breeze. You will have dinner on the table in just 30 minutes.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. We use fresh spinach to add a pop of color and nutrition.
- 1 lb lean ground beef (90/10)
- 8 oz high-protein or chickpea pasta
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Step-by-Step
- Cook pasta in a large pot of salted boiling water according to package instructions until al dente; reserve 1/2 cup of pasta water and drain.
- In a large skillet over medium-high heat, brown the ground beef until no longer pink; drain excess fat.
- Add diced onion to the skillet and sauté for 4 minutes until softened, then add garlic and cook for 60 seconds.
- Stir in tomato paste, smoked paprika, and Italian seasoning; cook for 2 minutes to develop flavors.
- Pour in the beef broth and simmer for 5 minutes, scraping the bottom of the pan to deglaze.
- Reduce heat to low and stir in the Greek yogurt until well incorporated and creamy.
- Add the cooked pasta and baby spinach to the skillet, tossing until the spinach is wilted and the pasta is evenly coated.
- Thin the sauce with reserved pasta water if necessary and season with salt and pepper.
- Garnish with Parmesan cheese and serve immediately.
Best Ways to Enjoy It
Serve this dish warm in large, shallow bowls. The golden sauce looks beautiful against the green spinach. It is a complete meal all on its own.
You can pair it with a simple side salad. A light vinaigrette balances the creamy texture perfectly. Gather the family and enjoy a cozy night in together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. This pasta stays fresh for up to three days. It makes a fantastic lunch for work the next day.
To reheat, add a splash of water or broth. Warm it gently on the stove or in the microwave. This helps maintain the creamy texture of the yogurt sauce.
Recipe Tips
- Don’t skip reserving the pasta water for the smoothest sauce.
- Avoid boiling the sauce once the Greek yogurt is added.
- Use 90/10 lean beef to keep the dish light and healthy.
- Prep your onions and garlic while the pasta water boils.
- Double the spinach for an extra boost of autumn greens.
- Grate your own Parmesan for the best melting results.
Ways to Switch It Up
- Swap the ground beef for ground turkey for a leaner option.
- Use gluten-free chickpea pasta to keep it wheat-free.
- Add red pepper flakes if you enjoy a little heat.
- In summer, swap the spinach for fresh chopped zucchini.
Common Questions
Will the Greek yogurt curdle?
It won’t curdle if you keep the heat very low. Always stir it in at the very end. This ensures a silky and smooth finish every time.
Can I make this ahead of time?
Yes, you can brown the beef and onions in advance. Simply finish the sauce and pasta when you are ready. This is a great time-saver for busy parents.
I hope this high protein beef pasta brings some ease to your busy weeknights. It is a warm hug in a bowl that you can feel great about serving. Happy cooking!
— Lidia
High Protein Creamy Beef Pasta
Ingredients
- 1 lb lean ground beef (90/10)
- 8 oz high -protein or chickpea pasta
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 1 cup low -sodium beef broth
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions until al dente; reserve 1/2 cup of pasta water and drain.
- In a large skillet over medium-high heat, brown the ground beef until no longer pink; drain excess fat.
- Add diced onion to the skillet and sauté for 4 minutes until softened, then add garlic and cook for 60 seconds.
- Stir in tomato paste, smoked paprika, and Italian seasoning; cook for 2 minutes to develop flavors.
- Pour in the beef broth and simmer for 5 minutes, scraping the bottom of the pan to deglaze.
- Reduce heat to low and stir in the Greek yogurt until well incorporated and creamy.
- Add the cooked pasta and baby spinach to the skillet, tossing until the spinach is wilted and the pasta is evenly coated.
- Thin the sauce with reserved pasta water if necessary and season with salt and pepper.
- Garnish with Parmesan cheese and serve immediately.
