High-Protein Creamy Beef Pasta Skillet
This nutrient-dense skillet meal combines lean ground beef with fiber-rich protein pasta in a savory tomato and Greek yogurt sauce. By utilizing the Maillard reaction to brown the beef and incorporating Greek yogurt for a creamy, protein-packed finish, this dish offers a wholesome and satisfying dinner solution. Perfect for busy households seeking to maximize macros without sacrificing flavor, it delivers a smooth, decadent texture while remaining completely free of heavy additives.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern Fusion
- Diet: High Protein
Ingredients
1 lb (450g) lean ground beef (90/10 ratio)
8 oz (225g) protein pasta (chickpea or lentil-based)
1 cup (240ml) low-sodium, no sugar added marinara sauce
0.5 cup (120g) full-fat Greek yogurt
0.5 cup (120ml) beef broth
1 tsp Italian seasoning blend
Instructions
Heat a large, heavy-bottomed skillet over medium-high heat.
Add the ground beef, breaking it into uniform crumbles, and sauté until deeply browned.
Drain any excess fat from the skillet.
In a separate pot of boiling salted water, cook the protein pasta according to package instructions until al dente; drain.
Add the marinara sauce and beef broth to the browned beef, simmering for 3-5 minutes to combine flavors.
Stir in the Italian seasoning.
Reduce the heat to low and stir in the Greek yogurt until a smooth emulsion forms; do not boil.
Fold the cooked pasta into the sauce until thoroughly coated and heated through.
Notes
Select chickpea or lentil-based pasta to maintain structural integrity and maximize protein content.
Keep the skillet heat low when adding the Greek yogurt to prevent it from separating.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://kindeat.com/high-protein-creamy-beef-pasta-skillet/