Description
How to make creamy high protein beef pasta with tender ground beef and Greek yogurt that satisfies your comfort food cravings guilt-free.
Ingredients
Scale
Base Ingredients
- 12 oz whole wheat pasta, any short shape
- 1 lb lean ground beef, 93/7 preferred
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
Creamy Sauce
- 1 cup plain Greek yogurt, full-fat
- 8 oz cream cheese, softened
- 1 cup beef broth, low sodium
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Seasonings
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- Red pepper flakes, optional
Instructions
- Cook Pasta: Boil pasta in salted water until al dente, about 1-2 minutes less than package directions. Reserve 1 cup pasta water before draining – you’ll thank me later.
- Brown Beef: Heat olive oil in large skillet over medium-high heat. Add ground beef, breaking it apart with wooden spoon until deeply browned and no pink remains, about 6-8 minutes.
- Add Aromatics: Add diced onion to beef and cook until softened and golden, about 4 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds more.
- Build Sauce: Reduce heat to low. Add softened cream cheese, stirring until melted and smooth. Gradually whisk in beef broth, then heavy cream until completely combined and creamy.
- Add Protein: Remove from heat and slowly whisk in Greek yogurt until smooth. Add Italian seasoning, garlic powder, smoked paprika, salt, and pepper to taste.
- Combine Everything: Add drained pasta to sauce, tossing gently to coat. Add pasta water gradually if needed for perfect consistency. Stir in Parmesan cheese until melted.
- Finish Serve: Garnish with fresh parsley and red pepper flakes if desired. Serve immediately while hot and creamy for the ultimate comfort food experience that actually nourishes.
Notes
- Don’t add Greek yogurt to hot pan or it will curdle into an unappetizing mess.
- Reserve pasta water before draining – it’s essential for perfect sauce consistency.
- Let cream cheese soften completely at room temperature for smooth blending.
- Brown beef properly for deep flavor – don’t rush this crucial step.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Reheat gently with splash of milk to restore creamy texture.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g