Description
A creamy, high-protein beef pasta dish made with lean ground beef, protein-rich pasta, and a light yet flavorful creamy sauce.
Ingredients
- 250g high-protein pasta (lentil or chickpea pasta)
- 300g lean ground beef
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup low-fat Greek yogurt
- 1/2 cup low-fat milk
- 1/2 cup grated Parmesan cheese
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1/4 cup chopped parsley
Instructions
- Cook the high-protein pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft.
- Add minced garlic and cook until fragrant.
- Add lean ground beef and cook until browned, breaking it apart as it cooks.
- Stir in tomato paste, paprika, and Italian seasoning.
- Reduce heat to low and mix in Greek yogurt and milk, stirring until creamy and well combined.
- Add Parmesan cheese and stir until melted and smooth.
- Add cooked pasta and toss until fully coated.
- Season with salt and pepper, garnish with parsley, and serve warm.
Notes
- Use lean beef (90% or higher) to keep the dish lower in fat.
- Do not overheat after adding yogurt to prevent curdling.
- You can substitute Greek yogurt with cottage cheese blended smooth.
- Add spinach or zucchini for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy / High-Protein