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

Cook Mode Prevent your screen from going dark

Cook pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté onion and bell pepper until soft.
Add ground beef and cook until browned, breaking it apart as it cooks. Stir in garlic, oregano, paprika, salt, and pepper.
Mix in tomato paste and tomato sauce. Simmer for 5 minutes.
Stir in cream cheese and sour cream until smooth and creamy.
Add the cooked pasta to the skillet and toss to coat.
Garnish with fresh basil and serve warm.