Description
This High Protein Creamy Beef Pasta is a rich and satisfying weeknight dinner combining lean beef, tangy tomatoes, and creamy Greek yogurt for a balanced, one-pot meal ready in under 30 minutes.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can tomatoes with juices (14.5 oz)
- 1 cup low-sodium beef broth
- 8 oz penne pasta or other short pasta
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- ½ cup plain Greek yogurt
- ¼ cup grated parmesan cheese
- 1 handful fresh basil or parsley for garnish
Instructions
1. Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 2–3 minutes until translucent. Stir in the garlic and cook for 30 seconds.
3. Add the ground beef and break it up with a spoon. Cook until browned and fully cooked, about 6–7 minutes. Drain excess fat if needed.
4. Stir in Italian seasoning, salt, and pepper. Add canned tomatoes with juices and beef broth. Bring to a simmer and cook uncovered for 5–7 minutes.
5. Turn off heat and stir in Greek yogurt until smooth and creamy. Add a splash of reserved pasta water if sauce is too thick.
6. Add cooked pasta to the skillet and toss to coat. Stir in grated parmesan cheese. Heat on low for 1–2 minutes until warmed through.
7. Plate the pasta into bowls. Garnish with chopped fresh basil or parsley and extra parmesan if desired.
Notes
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individual portions in freezer-safe containers for up to 2 months.
Reheating: Microwave in 60-second intervals or reheat in a skillet with a splash of water or broth.
Spinach Boost: Add fresh spinach in final 2 minutes.
Spicy Kick: Add red pepper flakes or hot sauce.
Veggie Add-Ins: Mushrooms, bell peppers, or zucchini work great.
Gluten-Free: Use gluten-free or chickpea pasta.
Dairy-Free Option: Use dairy-free yogurt and nutritional yeast in place of parmesan.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 75mg