High Protein Creamy Beef Pasta
A comforting creamy pasta dish featuring robust beef flavors, perfect for quick weeknight dinners while being high in protein.
Ingredients
Pasta and Protein
- 8 ounces pasta (penne or fusilli)
- 1 pound ground beef (turkey or lentils for a lighter option)
Sauce Components
- 1 cup heavy cream (use almond milk for a dairy-free alternative)
- 1 cup beef broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese (nutritional yeast for a vegan version)
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
Preparation
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, add your pasta and cook according to package instructions until al dente.
- While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon for about 5–7 minutes.
- Add diced onion and garlic to the skillet. Stir and cook until the onion becomes translucent, about 3 minutes.
Cooking the Sauce
- Pour in the beef broth, scraping up any brown bits from the pan.
- Reduce heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes until slightly thickened.
- Add Parmesan cheese, salt, and pepper, stirring until the cheese is melted and the sauce is creamy.
Combining
- Drain your pasta, reserving a bit of the pasta water to adjust sauce consistency if needed.
- Combine the pasta with the sauce, and toss until every piece is beautifully coated.
- Serve hot, garnished with fresh parsley.
Notes
For variations, consider adding seasonal veggies or spices, and try different cheeses for unique flavors. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth.