Creamy High Protein Beef Pasta – A Hearty 30-Minute Dinner
A creamy, protein-packed pasta with lean ground beef, tender noodles, and a savory tomato cream sauce. Ready in 30 minutes — perfect for weeknights.
Ingredients
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1 lb lean ground beef (90/10 or 93/7)
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12 oz pasta (penne, rotini, or high-protein pasta)
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1 small yellow onion, finely chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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1/2 cup beef or chicken broth
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1 cup heavy cream (or half-and-half)
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1/2 cup grated Parmesan cheese
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1 tsp dried oregano
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1/2 tsp smoked paprika
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Salt and black pepper, to taste
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2 cups fresh spinach (optional)
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1/4 cup reserved pasta water
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Olive oil, for sautéing
Instructions
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In a large skillet, heat olive oil over medium-high. Add ground beef, season with salt, pepper, and paprika, and cook until browned. Set aside.
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In the same pan, sauté chopped onion until translucent. Add garlic and cook for 1 minute.
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Stir in tomato paste and cook for 2 minutes. Deglaze with broth and mix until smooth.
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Pour in cream and bring to a simmer. Let reduce slightly for 3–4 minutes.
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Cook pasta in salted water. Reserve 1/4 cup pasta water, then drain.
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Return beef to the skillet. Add cooked pasta and Parmesan. Toss to combine, adding pasta water as needed.
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Stir in spinach (if using) until wilted. Adjust seasoning.
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Serve hot, garnished with more Parmesan or parsley.
Notes
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Substitute cream with Greek yogurt for a lighter version.
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Use plant-based meat and dairy-free cream for a vegan option.
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Store leftovers in fridge up to 4 days; add broth or milk when reheating.