Creamy High Protein Beef Pasta

Name: Creamy High Protein Beef Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 450 g (1 lb) lean ground beef (90% lean); 300 g (10–12 oz) short pasta (penne, shells, or rigatoni); 1 medium yellow onion, finely chopped (about 150 g / 5 oz); 3 cloves garlic, minced (approx. 12 g); 120 ml (1/2 cup) dry white wine or extra beef broth; 240–360 ml (1–1½ cups) low-sodium beef or chicken broth; 120 ml (1/2 cup) heavy cream or full-fat milk; 60 g (1/2 cup) grated Parmesan cheese; 2 tbsp tomato paste (33 g); 1 tsp smoked or sweet paprika (2 g); 1 tsp kosher salt; Freshly ground black pepper to taste; 2 tbsp olive oil (30 ml) for sautéing

Anna

Description

A rich and silky pasta dish made with lean ground beef and a creamy sauce, perfect for a quick, protein-packed meal.

Ingredients

Scale

450 g (1 lb) lean ground beef (90% lean)
300 g (10–12 oz) short pasta (penne, shells, or rigatoni)
1 medium yellow onion, finely chopped (about 150 g / 5 oz)
3 cloves garlic, minced (approx. 12 g)
120 ml (1/2 cup) dry white wine or extra beef broth
240–360 ml (1–1½ cups) low-sodium beef or chicken broth
120 ml (1/2 cup) heavy cream or full-fat milk
60 g (1/2 cup) grated Parmesan cheese
2 tbsp tomato paste (33 g)
1 tsp smoked or sweet paprika (2 g)
1 tsp kosher salt
Freshly ground black pepper to taste
2 tbsp olive oil (30 ml) for sautéing

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Instructions

Boil the pasta: Bring 4 liters (16 cups) salted water to a rolling boil and add pasta. Cook for 8–10 minutes until al dente, stirring occasionally. Reserve 240 ml (1 cup) pasta water before draining.
Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook 6–8 minutes, breaking it up until browned.
Sauté aromatics: Reduce heat to medium, push beef aside, and add chopped onion; sauté 4–5 minutes until translucent. Add minced garlic and tomato paste; cook 1 minute until the paste darkens.
Deglaze: Pour in dry white wine or broth to deglaze, scraping browned bits for 30–45 seconds. Add broth, paprika, and salt; simmer 3–4 minutes to reduce flavors.
Finish the sauce: Lower heat, stir in heavy cream and bring to a gentle simmer for 2–3 minutes. Add Parmesan off the heat and stir.
Combine: Toss drained pasta into the skillet with reserved pasta water to loosen sauce; cook together 1–2 minutes until the sauce coats the noodles.
Serve: Finish with a squeeze of lemon or red wine vinegar for brightness. Serve hot with extra Parmesan.

Notes

For a lower-fat version, substitute heavy cream with whole milk and whisk in flour. Make ahead by preparing the sauce up to Step 4 and refrigerating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 7g
Sodium: 680mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 48g
Cholesterol: 125mg