Description
High Protein Creamy Beef Pasta is a hearty and protein-packed dish that combines lean ground beef, creamy sauce, and nutritious chickpea flour pasta.
Ingredients
Scale
- 10 ounce chickpea flour pasta
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 1 pound lean ground beef
- 4 cloves garlic, crushed
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoon tomato paste
- 1 cup tomato sauce
- 1/2 cup light cream cheese
- 1/2 cup light sour cream
- 6–8 fresh basil leaves
- Parmesan cheese for serving, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the chickpea flour pasta according to the package instructions, reserving 1-2 cup of the pasta cooking water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and green bell pepper, and sauté for 3-4 minutes until softened.
- Add the lean ground beef to the skillet and cook until browned. Stir in the crushed garlic, dried oregano, paprika, salt, and black pepper. Cook for an additional minute.
- Mix in the tomato paste and tomato sauce to the skillet. Let simmer for about 5 minutes.
- Stir in the light cream cheese and light sour cream until smooth and creamy. Heat through until hot.
- Add the cooked pasta to the skillet and toss in the creamy beef sauce. If too thick, add a splash of reserved pasta cooking water.
- Tear fresh basil leaves and sprinkle over the pasta. Adjust seasoning to taste and serve hot with Parmesan cheese on the side if desired.
Notes
For meal prep, cook pasta slightly less than al dente and store separately from sauce. Can be frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 80mg