Description
A rich, creamy, and protein-packed pasta dish made with lean ground beef, Greek yogurt, and Parmesan cheese. Perfect for muscle recovery, meal prep, and satisfying family dinners.
Ingredients
12 oz (340 g) high-protein or whole wheat pasta
1 lb (450 g) lean ground beef (90% lean)
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon tomato paste
1 cup (240 ml) low-sodium beef broth
1 cup (240 ml) heavy cream
1/2 cup (120 ml) plain Greek yogurt
1 cup (100 g) grated Parmesan cheese
2 cups (60 g) fresh spinach, chopped
1/4 teaspoon red pepper flakes (optional)
Instructions
Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup (120 ml) pasta water, then drain.
Heat olive oil in a large skillet. Sauté onion for 3–4 minutes, add garlic and cook briefly.
Add ground beef and cook until browned, about 6–8 minutes. Season with salt, pepper, paprika, oregano, and basil.
Stir in tomato paste and cook for 1 minute. Add beef broth and simmer 3–4 minutes.
Reduce heat and stir in heavy cream and Greek yogurt until smooth.
Add Parmesan cheese and stir until melted and creamy.
Fold in spinach and cook until wilted.
Add cooked pasta and toss to coat, adding reserved pasta water as needed. Simmer 2–3 minutes and serve.
Notes
For higher protein, use chickpea or lentil pasta.
To lighten the dish, substitute half-and-half for heavy cream.
Store in the refrigerator up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes