High Protein Creamy Beef Pasta Recipe

Make High Protein Creamy Beef Pasta Recipe tonight, a protein-packed, creamy beef and tomato pasta ready in about 40 minutes.

Ingredients

• 10 oz (300 g) chickpea flour pasta, or any high-protein pasta
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1 medium green bell pepper, finely diced
• 1 pound (450 g) lean ground beef
• 4 garlic cloves, crushed
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons tomato paste
• 1 cup (250 g) tomato sauce, passata
• ½ cup (125 g) light cream cheese
• ½ cup (125 g) light sour cream
• 6-8 fresh basil leaves

Instructions

Step 1: Cook the pasta

Bring a large pot of well-salted water to a rolling boil and cook the high-protein chickpea pasta until just al dente according to the package directions. Reserve about 1–2 cups of the starchy pasta water before draining — that glossy, slightly cloudy liquid will be your secret for loosening and uniting the sauce later. Drain the pasta and set it aside in a shallow bowl to rest briefly while you build the sauce.

Step 2: Soften the aromatics

Heat a tablespoon of olive oil in a wide skillet and add the finely diced onion and green bell pepper. Cook them gently until the pieces are soft, translucent and fragrant, the edges slightly yielding but not browned. This stage is all about texture: soft vegetable strands and softened pepper cubes that will melt into the sauce and carry flavor.

Step 3: Brown and season the beef

Add the lean ground beef to the softened aromatics and break it apart as it browns until the meat is evenly crumbled and no longer pink. Toss in the crushed garlic, dried oregano, paprika, salt and black pepper and let the spices bloom for a minute against the hot meat so the fat and aromatics carry the seasoning fully through the crumbles.

Step 4: Build the tomato base

Work the tomato paste into the browned beef so it darkens and caramelizes slightly, then add the smooth passata (tomato sauce) and stir. Let this mixture come together and simmer briefly so the acid brightens and the beef and tomato flavors meld — the texture should become cohesive, thick but saucy, with little pools of oil and visible tomato strands.

Step 5: Finish into a creamy sauce

Stir in the light cream cheese and light sour cream until the sauce becomes uniformly velvety and glossy, shifting from red-tomato to a warm, orange-tinged cream. The sauce should be smooth, clingy, and thick enough to coat pasta but still fluid when spooned; taste and adjust seasoning.

Step 6: Combine pasta and sauce

Add the cooked pasta to the creamy beef-tomato sauce and toss thoroughly so each piece is lacquered in the sauce. If the mixture seems too tight, loosen it with a splash of the reserved pasta water until it becomes silky and strands of sauce stretch gently between pieces. The goal is even coating and a glossy finish.

Step 7: Garnish and serve hot

Tear the fresh basil leaves over the tossed pasta for bright green contrast, adjust salt and pepper to taste, then transfer to a serving bowl and finish with freshly grated hard cheese if you like. Serve immediately while the sauce is warm and glossy.

Notes

• Reserve 1-2 cups of pasta water to loosen the sauce when combining.
• Add dairy off high heat to prevent the sauce from separating.
• Use lean ground beef or swap for turkey/plant protein to adjust calories.
• Reheat gently with a splash of water or milk to restore creaminess.