Creamy High Protein Beef Pasta (Printable)

Rich pasta with lean beef in a creamy sauce. Protein-packed comfort food ready in 40 minutes.

# What You'll Need:

→ Meats

01 - 14 oz lean ground beef

→ Pasta

02 - 10 oz high-protein pasta (lentil or chickpea pasta)

→ Vegetables & Aromatics

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 7 oz baby spinach, roughly chopped

→ Sauces & Dairy

06 - 3/4 cup plus 2 tbsp low-fat cream cheese
07 - 1/2 cup milk (dairy or protein-enriched plant milk)
08 - 1/4 cup grated Parmesan cheese

→ Spices & Seasonings

09 - 1 tsp dried Italian herbs
10 - 1/2 tsp black pepper
11 - 1/2 tsp salt, adjust to taste
12 - Pinch of red chili flakes

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, approximately 6–7 minutes. Drain excess fat if needed.
03 - Add the chopped onion to the skillet and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the chopped spinach to the skillet and stir until wilted, about 2 minutes.
05 - Reduce heat to low. Stir in the cream cheese and milk, mixing until a smooth, creamy sauce forms. Add the Parmesan, Italian herbs, black pepper, and salt. Simmer gently for 2–3 minutes.
06 - Add the cooked pasta to the sauce, tossing gently to combine and fully coat. Taste and adjust seasoning if needed. Sprinkle with extra Parmesan and red chili flakes if desired. Serve hot.

# Expert Tips:

01 -
  • The creamy sauce comes together in minutes but tastes like it simmered all afternoon
  • You get 45 grams of protein per serving without any protein powder taste or texture
  • High-protein pasta has come so far this actually tastes better than regular pasta to me now
02 -
  • High-protein pasta releases more starch than regular pasta so reserve a little pasta water before draining
  • Let the sauce cool slightly before combining with pasta or it will absorb too much too quickly
  • The sauce thickens as it stands so do not panic if it looks slightly loose when you first make it
03 -
  • Room temperature cream cheese incorporates much more smoothly than cold from the fridge
  • Grate your own Parmesan instead of buying pre-grated for better melting and flavor

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