Creamy High Protein Beef Pasta (Printer-friendly)
Rich pasta with tender beef, creamy sauce, and extra protein for a hearty nutritious meal.
# What You'll Need:
→ Proteins
01 - 14 oz lean beef sirloin or flank steak, thinly sliced
02 - 7 oz low-fat cottage cheese
03 - 3.5 oz Greek yogurt (2% or higher fat content)
04 - 1 scoop unflavored whey protein powder (optional)
→ Pasta
05 - 10.5 oz whole wheat or high-protein pasta
→ Vegetables
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
08 - 5 oz baby spinach leaves
→ Sauce & Seasonings
09 - 1 tbsp olive oil
10 - 1 tsp dried Italian herbs (basil, oregano, thyme blend)
11 - 1/2 tsp smoked paprika
12 - Salt and freshly ground black pepper to taste
13 - 1/4 cup low-sodium beef broth
→ Garnish
14 - 1/4 cup grated Parmesan cheese
15 - Fresh parsley, chopped
# How to Prepare:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of the starchy pasta water for sauce adjustment.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add beef strips in a single layer, season generously with salt, pepper, and smoked paprika. Sear for 2–3 minutes until nicely browned on edges. Transfer beef to a plate, leaving juices in the skillet.
03 - Reduce heat to medium. Add chopped onion to the same skillet and sauté for 3–4 minutes until translucent and softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Lower heat to medium-low. Stir in cottage cheese, Greek yogurt, and beef broth. Whisk continuously until the mixture becomes smooth and creamy. If using protein powder, whisk it in now until fully dissolved and no lumps remain.
05 - Add baby spinach leaves to the sauce. Cook for 1–2 minutes, stirring gently, until spinach is completely wilted and incorporated into the sauce.
06 - Return the cooked beef and any accumulated juices to the skillet. Add the drained pasta and toss everything together until well coated. If the sauce appears too thick, gradually add some of the reserved pasta water until you reach desired consistency. Sprinkle with Italian herbs and adjust seasoning as needed.
07 - Plate the pasta immediately and top with grated Parmesan cheese and a generous sprinkle of fresh chopped parsley.
# Expert Advice:
01 -
- You get that indulgent creamy pasta texture while packing nearly 50 grams of protein per serving
- The sauce comes together in minutes but tastes like it simmered all afternoon
02 -
- The sauce will look slightly grainy when you first add the cottage cheese but keep whisking and it transforms into velvet
- Do not let the sauce come to a rolling boil after adding the dairy or it might separate and ruin the texture
03 -
- Slice your beef when it is partially frozen for thin even strips that cook uniformly
- Reserve more pasta water than you think you need because it is the key to fixing sauce consistency