Creamy High Protein Beef Pasta (Printable)
Tender beef in a creamy protein sauce over pasta, ready in 40 minutes for a hearty meal.
# What You Need:
→ Proteins
01 - 14 oz lean beef sirloin or flank steak, thinly sliced
02 - 7 oz low-fat cottage cheese
03 - 3.5 oz Greek yogurt (2% or higher fat content)
04 - 1 scoop unflavored whey protein powder (optional)
→ Pasta
05 - 10.5 oz whole wheat or high-protein pasta
→ Vegetables
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
08 - 5 oz baby spinach leaves
→ Sauce & Seasonings
09 - 1 tbsp olive oil
10 - 1 tsp dried Italian herbs (basil, oregano, thyme)
11 - 1/2 tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 cup low-sodium beef broth
→ Garnish
14 - 1/4 cup grated Parmesan cheese (optional)
15 - Fresh parsley, chopped
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of pasta cooking water for later use.
02 - Heat olive oil in a large skillet over medium-high heat. Add beef strips, season generously with salt, pepper, and smoked paprika. Sear for 2-3 minutes until well-browned. Transfer beef to a plate, leaving rendered fat in skillet.
03 - Return skillet to medium heat. Add chopped onion and cook for 3-4 minutes until translucent and fragrant. Add minced garlic and stir for 30 seconds until aromatic, being careful not to burn.
04 - Reduce heat to medium. Stir in cottage cheese, Greek yogurt, and beef broth. Whisk continuously until mixture is smooth and well-combined. If using protein powder, whisk in thoroughly until fully dissolved.
05 - Add baby spinach leaves to the sauce. Cook for 1-2 minutes, stirring occasionally, until spinach is completely wilted and incorporated into the sauce.
06 - Return cooked beef and accumulated juices to the skillet. Add drained pasta and toss everything together until well-coated with sauce. If consistency is too thick, gradually add reserved pasta water until desired texture is achieved. Sprinkle with Italian herbs and adjust final seasoning. Serve immediately, topped with grated Parmesan and fresh parsley.
# Expert Tips:
01 -
- You get 48 grams of protein without tasting like youre drinking a gym shake
- The creamy sauce feels indulgent but keeps things surprisingly light
02 -
- Do not let the sauce come to a rolling boil after adding the dairy or it might separate
- Room temperature ingredients blend smoother than cold ones straight from the fridge
03 -
- Slice the beef while it is slightly frozen for cleaner, thinner cuts
- Grate fresh Parmesan yourself, it melts infinitely better than pre-grated