High Protein Creamy Beef Pasta
A comforting and creamy pasta dish made with lean beef, garlic, and Parmesan cheese, perfect for family dinners.
Ingredients
Main Ingredients
- 8 oz your favorite pasta Penne or fettuccine work well; choose whole grain for a healthier option.
- 1 lb lean ground beef Opt for grass-fed for enhanced flavor; turkey or lentils can be used as substitutes.
- 1 medium onion, diced A sweet onion adds a beautiful base flavor.
- 3 cloves garlic, minced Adds fragrant warmth to the sauce.
- 1 cup beef broth Use low-sodium or homemade for best flavor.
- 1 cup heavy cream Can be substituted with Greek yogurt for a lighter version.
- 1 cup grated Parmesan cheese Vegan cheese can be used if preferred.
- to taste Salt and pepper Essential for enhancing flavors.
- for garnish Fresh parsley, chopped Brightens the dish and adds color.
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
Sautéing Aromatics
- In a large skillet over medium heat, add a drizzle of olive oil. Toss in the diced onion and cook for about 3 minutes until translucent. Add the minced garlic and stir until fragrant, about 1 minute.
Browning the Beef
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned all over, about 5-7 minutes, seasoning lightly with salt and pepper.
Creating the Sauce
- Pour in the beef broth and stir to combine. Allow it to simmer for 5 minutes. Then, pour in the heavy cream and bring the mixture to a gentle simmer.
Adding Cheese
- Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Taste and adjust seasoning if needed.
Combining Ingredients
- Add the cooked pasta into the skillet, tossing until every piece is coated in the delectable sauce.
Serving
- Garnish with chopped parsley and serve hot, enjoying the warmth and comfort of this delightful dish.
Notes
Can add vegetables like spinach or bell peppers, use different cheeses, or spice it up with red pepper flakes. Store leftovers in an airtight container for up to 3 days in the refrigerator; freeze for up to 2 months.