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- 12 oz whole wheat pasta (penne or fusilli) - 1 lb lean ground beef (90% lean) - 1 cup Greek yogurt (plain) - 1 cup low-sodium beef broth - 1 cup fresh spinach, chopped - 1 cup cherry tomatoes, halved - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Grated Parmesan cheese for serving (optional) I like to keep my measurements precise. For the pasta, use a kitchen scale or measuring cup to get 12 ounces. The lean ground beef should be 1 pound. A standard measuring cup works well for the Greek yogurt, beef broth, and even your chopped spinach and halved tomatoes. For the onion, you can have one medium-sized onion, diced fine. Use three cloves of garlic minced to really capture that flavor. Feel free to get creative! If you don’t have whole wheat pasta, any pasta type works. You can swap lean beef for ground turkey or chicken. If you want a creamier sauce, add more Greek yogurt. Fresh herbs, like basil or parsley, can boost flavor. You can also leave out red pepper flakes if you prefer milder dishes. Grated Parmesan cheese is optional but adds a nice touch! {{ingredient_image_2}} Start by filling a large pot with water. Add a good amount of salt. Bring the water to a boil. Once boiling, add 12 oz of whole wheat pasta. Cook until it is al dente, about 8-10 minutes. Drain the pasta, but save 1 cup of the pasta water. Set the pasta aside for later. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 1 medium diced onion and 3 cloves of minced garlic. Sauté for about 3-4 minutes until the onion is soft. Next, add 1 lb of lean ground beef. Season it with salt, pepper, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes if you like heat. Cook for 5-7 minutes, stirring often. Break the beef apart as it cooks until it turns brown. Now, reduce the heat to low. Pour in 1 cup of low-sodium beef broth. Then add 1 cup of plain Greek yogurt. Stir well until the mixture is smooth and creamy. If you want a thinner sauce, slowly add the reserved pasta water one tablespoon at a time. Keep stirring until you reach your preferred thickness. Add 1 cup of chopped fresh spinach and 1 cup of halved cherry tomatoes to the skillet. Stir gently and cook for about 2-3 minutes. You want the spinach to wilt and the tomatoes to soften. Then, carefully fold the cooked pasta into the skillet. Toss everything together until the pasta is well coated with the creamy sauce. Taste and adjust seasoning if needed. Spoon the creamy beef pasta into individual plates or bowls. For a tasty touch, sprinkle some grated Parmesan cheese on top. If you want it to look great, serve it in a large bowl and add freshly chopped herbs. You can also place a few extra cherry tomatoes on the side for color. Enjoy! To get the best pasta, use a big pot. Add plenty of water and salt. The salt helps the pasta taste better. Bring the water to a rolling boil before adding your pasta. Stir it well to stop it from sticking. Cook until it is al dente, which means it should still have a little bite. Drain the pasta but save a cup of the water. This starchy water can help to thicken your sauce later. To boost flavor, sauté your onion and garlic until soft and fragrant. This step adds a lot of depth. Adding Italian seasoning and red pepper flakes gives a nice kick. When you add the beef, break it apart well. This helps it cook evenly and mix better with the sauce. Finally, folding in fresh spinach and cherry tomatoes adds color and texture. They give a fresh taste that brightens the dish. If you want a leaner dish, use ground turkey or chicken. You can also swap Greek yogurt with a plant-based yogurt for a dairy-free option. For a gluten-free meal, choose gluten-free pasta. If you need a vegetarian dish, replace the beef with mushrooms or lentils for protein. Adjust the seasonings based on your taste. Always taste as you go! Pro Tips Use Whole Wheat Pasta: Whole wheat pasta not only adds more fiber but also enhances the nutritional value of your dish, making it more filling and healthier. Lean Ground Beef: Opt for 90% lean ground beef to keep the dish lower in fat while still providing the protein punch you’re looking for. Greek Yogurt Substitute: If you want a creamier texture, you can substitute the Greek yogurt with a low-fat cream cheese, but keep in mind it will alter the flavor slightly. Adjusting the Sauce: Always reserve some pasta water to adjust the sauce’s consistency. This starchy water helps the sauce cling better to the pasta. {{image_4}} You can boost the protein in this dish easily. Try adding cooked chicken, turkey, or shrimp. You can also mix in lentils, chickpeas, or beans for extra protein. Each adds unique flavors and textures. Using a mix of different proteins can make the dish even more satisfying. For a meatless version, swap the ground beef for mushrooms or tempeh. Both options add a hearty texture. Use vegetable broth instead of beef broth to keep it vegan. You can also replace Greek yogurt with a plant-based yogurt for creaminess. Spinach and tomatoes still work great in this mix. Change up the flavor by adding herbs and spices. Fresh basil, parsley, or oregano can brighten the dish. You might also like a pinch of cumin or paprika for warmth. If you enjoy heat, add more red pepper flakes or a dash of hot sauce. Each spice or herb can give this pasta a new twist. Store leftover creamy beef pasta in an airtight container. Let the dish cool down first. This keeps it fresh. You can store it in the fridge for up to three days. Make sure the container is sealed tight to prevent drying out. To reheat, use a skillet over medium heat. Add a splash of beef broth or water. This helps keep the sauce creamy. Stir gently to avoid burning. You can also use a microwave. Heat in short bursts to warm evenly. Check often to avoid overheating. If you want to freeze the pasta, do it right after cooking. Let it cool completely before packing. Use a freezer-safe container or bag. It can last up to three months in the freezer. To reheat, thaw in the fridge overnight. Then, use the skillet method for best results. To boost the protein in this dish, you can add more meat. Try using chicken, turkey, or even adding beans or lentils for a plant-based option. Another idea is to mix in more Greek yogurt or add cottage cheese. These ingredients will not only add protein but also enhance the creaminess. Whole wheat pasta works great in this dish. I love using penne or fusilli because they hold the sauce well. You can also try gluten-free pasta if you prefer. Just be sure to cook it according to the package instructions for the best texture. Absolutely! Ground turkey or chicken can work well too. You can even use cooked shredded beef or pork for a different flavor. Just make sure to adjust the cooking time as needed, especially for cooked meats. Greek yogurt is key for the creamy texture and adds protein. If you want a substitute, use sour cream or cottage cheese. However, this may change the flavor slightly. If you want a dairy-free option, try using cashew cream or coconut cream. This creamy beef pasta lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it gently on the stove or in the microwave. If the sauce thickens, add a little water or broth to loosen it up. In this post, we explored high-protein ingredients, step-by-step cooking methods, and tips for success. I shared ways to personalize your dish with flavors and dietary needs. Remember to store leftovers properly for maximum taste. With these ideas and methods, you can create a creamy, delicious meal that fits your lifestyle. Enjoy the process, experiment with variations, and make this recipe yours!

High-Protein Creamy Beef Pasta

A delicious and nutritious pasta dish packed with protein and creamy flavors.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz whole wheat pasta (penne or fusilli)
  • 1 lb lean ground beef (90% lean)
  • 1 cup Greek yogurt (plain)
  • 1 cup low-sodium beef broth
  • 1 cup fresh spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for serving Grated Parmesan cheese (optional)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving 1 cup of the pasta water for later use, and set the pasta aside.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes, or until the onion becomes translucent and fragrant.
  • Increase the heat slightly and add the lean ground beef to the skillet. Season the meat with salt, pepper, Italian seasoning, and red pepper flakes (if using). Cook for about 5-7 minutes, breaking it apart with a spatula until it’s browned and fully cooked.
  • Reduce the heat to low, and pour in the beef broth followed by the Greek yogurt. Stir the mixture continuously until it becomes creamy and uniform. If you prefer a thinner sauce, gradually add reserved pasta water one tablespoon at a time until desired consistency is reached.
  • Add the chopped spinach and halved cherry tomatoes to the skillet. Stir gently and cook for an additional 2-3 minutes, or until the spinach wilts down and the tomatoes soften slightly.
  • Carefully fold the cooked pasta into the skillet, tossing everything together until the pasta is well coated with the creamy sauce. Taste and adjust seasoning if needed, adding more salt or pepper as desired.
  • Spoon the creamy beef pasta onto individual plates or bowls. If desired, sprinkle grated Parmesan cheese on top for an extra flavor boost.

Notes

For an appealing presentation, serve the pasta in a large serving bowl, garnished with freshly chopped herbs like basil or parsley.
Keyword beef, creamy, high protein, pasta