High-Protein Creamy Beef Pasta

Why You’ll Love This Recipe

This recipe combines the best of both worlds: comfort food and balanced nutrition. The creamy sauce is rich without being overly heavy, while the use of chickpea or high-protein pasta adds extra protein and fiber. It’s quick to make in under 30 minutes, budget-friendly, and easily adaptable with different vegetables or proteins. Plus, the protein boost makes it a great post-workout meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 10 oz (300 g) chickpea or high-protein pasta

• 1 tbsp olive oil

• 1 medium onion, finely diced

• 1 medium green bell pepper, finely diced

• 1 lb (450 g) lean ground beef

• 4 garlic cloves, crushed

• 1 tbsp dried oregano

• 1 tsp paprika

• ½ tsp salt

• ¼ tsp ground black pepper

• 2 tbsp tomato paste

• 1 cup (250 g) tomato sauce or passata

• ½ cup (125 g) light cream cheese

• ½ cup (125 g) light sour cream

• 6–8 fresh basil leaves, torn

Directions

1. Cook the pasta according to package directions. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Sauté onion and bell pepper until soft.

3. Add ground beef, breaking it apart as it browns. Stir in garlic, oregano, paprika, salt, and black pepper.

4. Mix in tomato paste and tomato sauce. Simmer for 5 minutes.

5. Stir in cream cheese and sour cream until smooth and creamy.

6. Add cooked pasta to the skillet and toss to coat.

7. Garnish with fresh basil and serve warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Swap the ground beef for ground turkey or chicken for a leaner version.

• Use whole wheat or lentil pasta if chickpea pasta isn’t available.

• Add mushrooms, zucchini, or spinach for extra veggies.

• Spice it up with red pepper flakes or cayenne for more heat.

• For a dairy-free option, substitute dairy-free cream cheese and sour cream.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm on the stovetop over low heat with a splash of milk or broth to keep the sauce creamy, or microwave in 30-second intervals. This dish also freezes well—store in freezer-safe containers for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use regular pasta instead of high-protein pasta?

Yes, regular pasta works just fine, though you’ll lose some of the extra protein and fiber benefits.

Can I make this recipe ahead of time?

Yes, cook and store the pasta and sauce separately. Combine and reheat just before serving for the best texture.

What can I use instead of sour cream?

Greek yogurt is a great substitute for a tangy, protein-rich alternative.

Is this dish gluten-free?

Yes, if you use chickpea, lentil, or certified gluten-free pasta.

Can I make this dish spicier?

Absolutely—add chili flakes, cayenne pepper, or a diced jalapeño while cooking.

How do I keep the sauce creamy when reheating?

Add a splash of milk, cream, or broth when reheating to loosen the sauce.

Can I freeze this pasta?

Yes, it freezes well for up to 2 months. Thaw overnight and reheat on the stove for best results.

What vegetables go well with this pasta?

Bell peppers, mushrooms, spinach, zucchini, or broccoli all work beautifully.

Can I make it vegetarian?

Yes, swap the beef for lentils, crumbled tofu, or plant-based ground meat.

What protein alternatives can I use?

Ground turkey, chicken, or even shrimp are excellent substitutions.

Conclusion

High-protein creamy beef pasta is a dish that delivers comfort, flavor, and balanced nutrition all in one bowl. With its velvety sauce, hearty beef, and protein-packed pasta, it’s a satisfying meal that comes together quickly—perfect for busy weeknights. Whether you stick with the classic recipe or customize it with your favorite add-ins, this pasta is sure to become a regular on your dinner table.

Print