This high protein creamy beef pasta is a perfect go-to for busy weeknights when you want something hearty and filling without spending hours in the kitchen. It combines tender ground beef with a rich, creamy sauce that clings to every bit of pasta, making each bite comforting and satisfying. The best part is how simple it is to pull together, even after a long day.
I love making this dish when I need a protein-packed meal that feels a bit special but doesn’t require a lot of fuss. The creamy sauce comes together quickly with just a few pantry staples like cream, cheese, and seasonings, but it still tastes fresh and homemade. I usually toss in some frozen peas or spinach for a touch of green—and it’s an easy way to sneak in veggies without extra work.
One of my favorite things about this beef pasta is how well it stretches. I can make a big batch, and it reheats great for lunches or leftovers later in the week. I like serving it with a simple green salad or some crusty bread to round out the meal. It’s just the kind of comforting dish that feels like a treat but is practical enough to become a weekly favorite.
Key Ingredients & Substitutions
Ground Beef: Choose lean beef (90% or leaner) to keep it high protein but lower in fat. If you prefer, ground turkey or chicken work too and keep the meal lighter.
Pasta: Whole wheat pasta adds fiber, but high-protein options like chickpea or lentil pasta boost protein even more. Regular pasta works fine if that’s what you have.
Greek Yogurt: This adds creaminess and protein without too much fat. You can use low-fat cream cheese or sour cream if you want a richer taste.
Cheese: Sharp cheddar brings flavor, but mild cheddar or mozzarella are easy swaps. Parmesan adds a salty, nutty touch—don’t skip it if possible!
How Do I Make the Sauce Creamy Without Curdling the Yogurt?
Adding yogurt to hot dishes can sometimes cause it to separate. Here’s how to keep the creamy texture smooth:
- Turn the heat to low before stirring in the yogurt and cheese.
- Mix yogurt with a small amount of warm broth first to temper it, then add it back to the pan slowly.
- Avoid boiling the sauce after adding dairy—it should gently warm through.
- Stir continuously after adding yogurt to evenly distribute the heat.
Following these tips keeps your sauce silky and creamy, making the pasta even more delicious!
Equipment You’ll Need
- Large pot – perfect for boiling pasta quickly and evenly.
- Large skillet or sauté pan – I use this to brown the beef and make the sauce in one pan.
- Wooden spoon or spatula – great for breaking up the ground beef and stirring the sauce without scratching your pan.
- Colander – helps drain the cooked pasta easily without losing any noodles.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey for a leaner protein option that still tastes great.
- Add sautéed mushrooms or bell peppers for extra veggies and a tender bite.
- Stir in a handful of spinach or kale at the end for a boost of color and nutrients.
- Try a pinch of red pepper flakes or smoked paprika for a subtle spicy kick.
How to Make High Protein Creamy Beef Pasta
Ingredients You’ll Need:
- 8 oz whole wheat or high-protein pasta (like chickpea rotini or penne)
- 1 lb lean ground beef (90% lean or higher)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 cup plain Greek yogurt (or low-fat cream cheese for extra creaminess)
- ½ cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This meal comes together in about 25 to 30 minutes, including pasta boiling, preparing, and cooking the creamy beef sauce. It’s perfect for a quick and filling weeknight dinner.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package directions until al dente. Drain well and set aside while you prepare the sauce.
2. Prepare the Beef Sauce:
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3 to 4 minutes until soft. Then, add the minced garlic and cook for another minute until aromatic.
Next, add the lean ground beef to the skillet. Cook, breaking it up with a spatula, until browned all over. Drain any excess fat if there’s a lot.
Sprinkle in the smoked paprika, oregano, salt, and pepper, stirring well to combine.
3. Make It Creamy and Combine:
Pour in the beef broth and let the mixture simmer for about 3 minutes until slightly reduced.
Lower the heat and stir in the Greek yogurt and shredded cheddar cheese, mixing gently until the sauce is creamy and smooth. Be careful not to let it boil to keep the yogurt from curdling.
Add the cooked pasta into the skillet and toss well to coat every piece with the creamy beef sauce.
Finally, sprinkle the grated Parmesan cheese over the pasta, toss briefly, and sprinkle with fresh herbs like parsley or basil to finish.
4. Serve and Enjoy:
Serve your creamy beef pasta hot. It pairs nicely with a simple green salad or steamed veggies for a balanced meal.
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight or use the defrost setting on your microwave. Pat it dry before cooking to prevent excess moisture in the sauce.
How Can I Store Leftovers?
Store any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
Can I Make This Recipe Dairy-Free?
Absolutely! Swap Greek yogurt and cheeses for dairy-free alternatives like coconut yogurt and vegan cheese. Keep the heat low when stirring in substitutes to maintain a creamy texture.
What’s a Good Way to Add More Vegetables?
Try stirring in fresh or frozen spinach, peas, or chopped bell peppers during the last few minutes of cooking. This boosts nutrition while keeping the prep easy and quick.
