High-Protein Creamy Beef Pasta
A nutritionally dense and efficient weeknight meal that combines lean ground beef with a velvety, protein-rich Greek yogurt sauce. This dish utilizes the Maillard reaction to deepen savory notes, while the balance of marinara and parmesan ensures every bite is flavorful and satisfying. Perfect for those seeking high-quality macronutrients without compromising on texture or taste.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern American
- Diet: High Protein
Ingredients
1 lb lean ground beef (90/10)
8 oz pasta (penne or fusilli)
1/2 cup plain full-fat Greek yogurt
1/2 cup marinara sauce
1/4 cup freshly grated parmesan cheese
1/4 cup beef broth
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; drain and set aside.
In a large skillet over high heat, add the ground beef and sear undisturbed until a deep brown crust develops.
Break up the beef and continue cooking until browned through, ensuring no juices remain in the pan.
Deglaze the skillet with the beef broth, scraping up any browned bits from the bottom.
Stir in the marinara sauce and heat through.
Remove the skillet from heat and let it cool slightly for one minute.
Stir in the Greek yogurt and parmesan cheese until the sauce is smooth and glossy.
Toss the cooked pasta into the sauce until evenly coated and serve immediately.
Notes
Always remove the pan from direct heat before adding the Greek yogurt to prevent curdling. Use a lean 90/10 ground beef to limit excess oil, and use freshly grated parmesan for better emulsification.
Find it online: https://kindeat.com/high-protein-creamy-beef-pasta/