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A bowl of creamy beef pasta with spinach and parmesan cheese

High-Protein Creamy Beef Pasta

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 585
Ingredients Method

Ingredients
  

  • 1 lb 93% lean ground beef
  • 8 oz protein -enriched pasta (chickpea or lentil based)
  • 1 cup plain non-fat Greek yogurt, room temperature
  • 1/2 cup low -sodium beef broth
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 cup shredded Parmesan cheese
  • 2 cups fresh baby spinach
  • Salt and black pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil and cook the protein pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
  2. In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat.
  3. Add the diced onions to the skillet and sauté for 3-4 minutes until translucent.
  4. Stir in the minced garlic, tomato paste, smoked paprika, and oregano. Cook for 60 seconds until fragrant.
  5. Reduce the heat to low. In a small bowl, whisk together the Greek yogurt and beef broth until smooth.
  6. Slowly pour the yogurt mixture into the skillet, stirring constantly to incorporate with the beef. Maintain low heat to prevent the yogurt from curdling.
  7. Add the cooked pasta and baby spinach to the skillet. Toss until the spinach is wilted and the pasta is thoroughly coated.
  8. Gradually add the reserved pasta water if a thinner sauce consistency is desired.
  9. Stir in the Parmesan cheese until melted. Season with salt and pepper to taste before serving.