High-Protein Creamy Beef Pasta

I discovered this High-Protein Creamy Beef Pasta during one of those frantic weeknight moments when my teenager announced three friends were staying for dinner—with zero notice. I needed something satisfying that could stretch, and this became our family’s instant hero meal.

What started as a desperate pantry raid turned into our most-requested dinner. The secret is using chickpea pasta to boost the protein without anyone noticing, and the cream cheese technique I learned from my competition prep days creates the dreamiest sauce without heavy cream guilt.

Ingredients for High-Protein Creamy Beef Pasta

I always keep these staples on hand because this recipe saves me at least twice a week. My go-to brand for chickpea pasta is Barilla—it holds its texture better than others I’ve tested.

• 10 oz chickpea or high-protein pasta
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 1 medium green bell pepper, finely diced – I recommend using fresh over frozen for better texture
• 1 lb lean ground beef (93% lean) – My preference is grass-fed when possible
• 4 garlic cloves, crushed
• 1 tbsp dried oregano
• 1 tsp paprika – In my experience, smoked paprika adds extra depth
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp tomato paste – I usually buy the tube kind to avoid waste
• 1 cup tomato sauce or passata
• 1/2 cup light cream cheese – Pro tip: let it come to room temperature first
• 1/2 cup light sour cream
• 6-8 fresh basil leaves, torn

Step-by-Step Instructions

I recommend having all ingredients prepped before starting—this recipe moves quickly once you begin.

Step 1: Cook pasta in heavily salted water according to package directions, but undercook by 1 minute since it will finish cooking in the sauce. Drain and reserve 1/2 cup of the starchy pasta water.

Step 2: Heat olive oil in your largest skillet over medium heat. Add diced onion and bell pepper, cooking for 5-7 minutes until they smell sweet and look translucent. Don’t let them brown.

Step 3: Add ground beef, breaking it into small pieces with your spoon as it browns. Cook until no pink remains, about 6-8 minutes. Drain excess fat if needed.

Step 4: Stir in crushed garlic, oregano, paprika, salt, and pepper. Cook for exactly 1 minute until fragrant—any longer and the garlic will burn.

Step 5: Mix in tomato paste and stir constantly for 1 minute to caramelize it slightly. Pour in tomato sauce and let it simmer for 5 minutes to develop deeper flavors.

Step 6: Reduce heat to LOW—this is crucial to prevent curdling. Stir in cream cheese and sour cream until the sauce becomes smooth and creamy. Add reserved pasta water gradually if the sauce feels too thick.

Step 7: Add cooked pasta to the skillet and toss gently to coat every piece. Remove from heat and let it sit for 2 minutes so the pasta absorbs the flavors.

Step 8: Garnish with fresh basil and serve immediately while hot.

What to Serve with High-Protein Creamy Beef Pasta

This hearty dish pairs beautifully with fresh, crisp sides that cut through the richness.

Arugula Salad: The peppery bite of arugula with a simple lemon vinaigrette provides the perfect acidic contrast to balance the creamy sauce.

Garlic Bread: Our high-protein cottage cheese bread toasted with garlic butter is ideal for soaking up every last drop of sauce.

Roasted Vegetables: Simple roasted broccoli or zucchini adds color and nutrients while keeping the meal balanced.

Caesar Salad: The crisp romaine and tangy dressing complement the Italian-inspired flavors perfectly.

Red Wine: A bold Malbec or Cabernet Sauvignon enhances the rich beef flavors without overpowering the dish.

Storage & Serving Tips

Store leftovers in the refrigerator for up to 3 days in an airtight container. I recommend storing the sauce separately from fresh pasta when possible.

When reheating, add a splash of broth or milk to restore the creamy consistency and stir gently over low heat. Pro tip: avoid the microwave if you can—stovetop reheating maintains the best texture.

This recipe is perfect for meal prep. You can make the sauce through step 5, refrigerate it for up to 5 days, then add fresh pasta and dairy when ready to serve.

Conclusion

High-Protein Creamy Beef Pasta

Rich, hearty pasta dish with creamy textures, bold spices, and a protein-packed punch using chickpea pasta and lean ground beef

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 10 oz chickpea or high-protein pasta 300g
• 1 tbsp olive oil
• 1 medium onion finely diced
• 1 medium green bell pepper finely diced
• 1 lb lean ground beef 93% lean, 450g
• 4 cloves garlic crushed
• 1 tbsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp tomato paste
• 1 cup tomato sauce or passata 250g
• 1/2 cup light cream cheese 125g
• 1/2 cup light sour cream 125g
• 6-8 fresh basil leaves torn

Equipment

• Large skillet
• Large pot for pasta
• Colander

Method

 

1. Cook pasta in heavily salted water according to package directions, but undercook by 1 minute since it will finish cooking in the sauce. Drain and reserve 1/2 cup of the starchy pasta water.
2. Heat olive oil in your largest skillet over medium heat. Add diced onion and bell pepper, cooking for 5-7 minutes until they smell sweet and look translucent. Don’t let them brown.
3. Add ground beef, breaking it into small pieces with your spoon as it browns. Cook until no pink remains, about 6-8 minutes. Drain excess fat if needed.
4. Stir in crushed garlic, oregano, paprika, salt, and pepper. Cook for exactly 1 minute until fragrant—any longer and the garlic will burn.
5. Mix in tomato paste and stir constantly for 1 minute to caramelize it slightly. Pour in tomato sauce and let it simmer for 5 minutes to develop deeper flavors.
6. Reduce heat to LOW—this is crucial to prevent curdling. Stir in cream cheese and sour cream until the sauce becomes smooth and creamy. Add reserved pasta water gradually if the sauce feels too thick.
7. Add cooked pasta to the skillet and toss gently to coat every piece. Remove from heat and let it sit for 2 minutes so the pasta absorbs the flavors.
8. Garnish with fresh basil and serve immediately while hot.

Notes

Use lean ground beef (93%) to balance protein and fat. Always reduce heat to LOW before adding dairy to prevent curdling. Reserve pasta water as sauce insurance for perfect consistency.