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High-Protein Creamy Beef Pasta

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A creamy, protein-packed pasta featuring chickpea noodles, lean ground beef, and a velvety tomato-cream sauce, perfect for busy weeknights.

Ingredients

Scale
  • 10 oz (300 g) chickpea or other high-protein pasta (undercook by 1 minute)
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 1 lb (450 g) lean ground beef (93% lean)
  • 4 cloves garlic, crushed (or minced)
  • 1 tbsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp tomato paste
  • 1 cup (250 g) tomato sauce or passata
  • 1/2 cup (125 g) light cream cheese
  • 1/2 cup (125 g) light sour cream
  • 6–8 fresh basil leaves, torn

Instructions

  1. Bring a large pot of heavily salted water to a boil. Add the high-protein pasta and cook according to package directions, but remove it 1 minute early. Reserve 1/2 cup of starchy pasta water, then drain the pasta.
  2. While the pasta cooks, heat 1 tbsp olive oil in your largest skillet over medium heat. Add the diced onion and bell pepper. Cook 5–7 minutes, stirring occasionally, until they smell sweet and become translucent. Avoid browning them.
  3. Add the ground beef to the skillet. Break it into small pieces with your spoon and cook 6–8 minutes until no pink remains. Drain excess fat if there’s more than a tablespoon.
  4. Stir in the crushed garlic, 1 tbsp dried oregano, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp pepper. Cook for exactly 1 minute until fragrant. Do not exceed 1 minute to prevent burnt garlic bitterness.
  5. Mix in 2 tbsp tomato paste and stir constantly for 1 minute to caramelize the paste slightly. Pour in 1 cup tomato sauce or passata and let the mixture simmer for 5 minutes to meld flavors.
  6. Reduce the heat to LOW. Add 1/2 cup cream cheese and 1/2 cup sour cream. Stir continuously until the sauce is smooth and homogenous. If the sauce looks too thick, add the reserved pasta water a tablespoon at a time until you reach a silky consistency.
  7. Add the drained pasta to the skillet. Toss gently to coat every piece with sauce. Remove the pan from heat and let it sit for 2 minutes so the pasta absorbs the sauce.
  8. Tear 6–8 basil leaves over the pasta, toss lightly, and serve immediately while hot.

Notes

Store leftovers in an airtight container for up to 3–4 days. Can freeze the beef-sauce (without pasta) for up to 2 months.

Find it online: https://www.mealbreeze.com/high-protein-creamy-beef-pasta/