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Creamy High Protein Beef Pasta Recipe

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Creamy High Protein Beef Pasta Recipe

Recipe by MD. RASEL

Meta-Description: Craving comfort food? Try this creamy high protein beef pasta recipe. Made with lean ground beef and cottage cheese, it’s the perfect macro-friendly meal prep!

  • Total Time30 minutes
  • Yield6 servings 1x
  • DietHigh Protein

Ingredients

For the Pasta & Meat:

  • 12 oz high-protein pasta
  • 1 lb lean ground beef (93/7 or 96/4)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp double-concentrated tomato paste
  • 1 tsp dried Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp crushed red pepper flakes
  • Salt and freshly cracked black pepper, to taste

 

For the High-Protein Cream Sauce:

  • 1 cup low-fat cottage cheese
  • 1 cup beef bone broth
  • ⅓ cup grated Parmesan cheese

Instructions

  1. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Drop in your high-protein pasta and cook according to the package directions until exactly al dente. Before you drain it, it is absolutely critical to scoop out about ½ cup of the starchy pasta water and set it aside. This starchy water contains exactly what you need to emulsify your sauce later, helping it cling to the noodles. Drain the pasta and leave it in the strainer.
  2. Blend the Cream Sauce: While the pasta is boiling, grab your high-speed blender or a food processor. Toss in the cottage cheese, Parmesan cheese, and about half of the beef bone broth. Blend this on high for a full 60 to 90 seconds until it is completely smooth and silky. Do not skip or rush this step—you want to completely eliminate the curd texture of the cheese to achieve a luscious, restaurant-quality cream sauce.
  3. Brown the Beef: Heat a large skillet or Dutch oven over medium-high heat. Add the lean ground beef, breaking it apart slightly with a wooden spoon. Season generously with salt and pepper. Let it cook undisturbed for a minute or two so it develops a deeply savory brown crust, then continue breaking it up until fully cooked. Since you are using 93/7 or 96/4 beef, there should be minimal fat, but if there is any excess liquid or grease, carefully drain it off.
  4. Build the Flavor: Lower the heat to medium. Toss the diced onions into the skillet with the beef and sauté for about 3–4 minutes until they soften and turn translucent. Add the minced garlic, Italian seasoning, smoked paprika, and crushed red pepper flakes. Cook for another 60 seconds, stirring constantly, until your kitchen smells amazing. Stir in the tomato paste, letting it coat the meat. Allow the paste to cook and darken slightly for about a minute to cook off its raw flavor and amplify its umami.
  5. Deglaze and Combine: Pour the remaining beef bone broth into the skillet. Use your wooden spoon to vigorously scrape up all those delicious caramelized browned bits stuck to the bottom of the pan. Bring the liquid to a gentle simmer and let it reduce by half. This step concentrates the beefy flavor, creating a robust, flavorful foundation for the creamy cheese mixture to follow.
  6. Bring It All Together: Turn the heat all the way down to low—or remove the pan from the burner entirely to prevent the dairy from curdling. Pour your blended cream sauce into the skillet, stirring it gently into the beef mixture until a rich, uniform sauce forms. Fold in the cooked pasta. Toss everything together so the noodles are totally enveloped in the sauce. If the sauce feels a bit too thick, pour in a splash of that reserved pasta water, stirring until you reach a glossy, perfect consistency. Serve immediately, garnished with fresh parsley.

Equipment

Notes

Meal Prep & Storage: Store leftovers in airtight glass containers for up to 4 days in the refrigerator. 

Reheating Protocol: Because the sauce is naturally dairy-based, it will thicken up quite a bit when cold. To reheat, add a splash of milk or a tiny bit of water to the container. Microwave in 30-second bursts, stirring thoroughly in between each burst so the sauce heats evenly and doesn’t separate.

Sneak in Some Veggies: Want more volume without adding a ton of calories? Stir in two big handfuls of fresh baby spinach right at the end when you add the pasta. The residual heat will wilt the spinach perfectly in about a minute. Roasted zucchini or diced bell peppers also mix in beautifully.

Dairy-Free Swap: If you want the creamy texture without the dairy, substitute the cottage cheese with an equal amount of blended silken tofu and 2-3 tablespoons of nutritional yeast. It changes the flavor profile slightly but keeps the protein very high and the texture exceptionally creamy.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Main Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1bowl
  • Calories: 520
  • Sugar: 5g
  • Sodium: 580mg
  • Fat: 23g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 80g

Find it online: https://secretsofyum.com/creamy-high-protein-beef-pasta-recipe