When the cold winter wind whistles outside, you need a bowl of something warm. This creamy high protein beef pasta is the ultimate comfort food for your family.
It delivers all the cozy vibes of a traditional pasta dish. You get a rich, velvety sauce without any heavy cream. It is the perfect way to fuel your body after a long day.
Why This Recipe Is a Winner
This dish is a lifesaver for busy weeknights when time is tight. You can have a nutritious, filling meal on the table in just 30 minutes. It uses simple ingredients you likely already have in your pantry.
The secret is using Greek yogurt for a creamy texture. This swap adds protein and keeps the meal feeling light. It is a kid-approved dinner that parents can feel great about serving.
Simple Method
Do not let the word “creamy” intimidate you as a beginner cook. You simply brown the beef and whisk in the yogurt sauce. It comes together in one large skillet for easy cleanup.
The protein pasta cooks quickly while you prep the beef. Even if you are new to cooking, you can master this. You will love how effortless and satisfying the process feels.
Ingredients You’ll Need
We use wholesome, high-protein staples to make this dish extra nourishing.
- 1 lb 93% lean ground beef
- 8 oz chickpea or lentil-based penne pasta
- 1/2 cup non-fat plain Greek yogurt
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup low-sodium beef broth
- 1/2 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Step-by-Step
- Cook the protein pasta in a large pot of salted boiling water according to package directions until al dente, reserving 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat and brown the ground beef until fully cooked, breaking it into small crumbles.
- Add diced onions to the skillet and sauté for 3-4 minutes until translucent, then stir in garlic and tomato paste for 1 minute.
- Season the beef mixture with paprika, salt, and pepper.
- Reduce heat to low and stir in the beef broth and Greek yogurt, whisking constantly to prevent curdling and create a smooth sauce.
- Fold in the cooked pasta and grated parmesan cheese, adding reserved pasta water as needed to reach desired consistency.
- Simmer for 2 minutes until the sauce coats the pasta thoroughly and serve immediately.
Best Ways to Enjoy It
Serve this pasta warm in a shallow bowl for a cozy night in. A sprinkle of fresh parsley adds a lovely pop of color. You can pair it with a simple side salad.
Try serving it with some steamed green beans or roasted broccoli. For a special touch, add a slice of toasted garlic bread. This meal is perfect for sharing with the people you love.
Storage & Reheating
This recipe is a dream for your Sunday meal prep routine. Store leftovers in an airtight container in the fridge for four days. The flavors actually get better as they sit together.
When reheating, add a tiny splash of water or broth. This helps the creamy sauce loosen up and become smooth again. Microwave in 30-second intervals until it is heated through.
Tips for Best Results
- Use low heat when adding the Greek yogurt to prevent curdling.
- Keep some pasta water to help create a glossy, smooth sauce.
- Brown the beef well to develop a deep, savory flavor profile.
- Dice your onions finely so they blend into the creamy sauce.
- Add a pinch of red pepper flakes for a tiny heat kick.
- Choose a high-quality parmesan cheese for the best melting results.
- Make the sauce while the pasta boils to save extra time.
- Do not overcook the protein pasta as it can become mushy.
Ways to Switch It Up
- Swap the ground beef for lean ground turkey or chicken.
- Stir in two cups of fresh baby spinach at the end.
- Use whole wheat penne if you prefer it over chickpea pasta.
- Add sliced mushrooms for an extra earthy and savory taste.
Common Questions
Will the Greek yogurt make the sauce taste sour?
The tomato paste and spices balance the yogurt perfectly. It tastes rich and tangy, similar to a stroganoff sauce. Your family likely will not even notice the swap.
Can I freeze this pasta dish?
Pasta with yogurt-based sauces can sometimes change texture when frozen. It is best enjoyed fresh or from the refrigerator. It stays delicious for several days after cooking.
I hope this warm, protein-packed meal brings some extra comfort to your table this winter. It is such a joy to share simple, healthy recipes that actually taste amazing.
— Katie Wood
Ingredients
- 1 lb 93% lean ground beef
- 8 oz chickpea or lentil-based penne pasta
- 1/2 cup non -fat plain Greek yogurt
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 1/2 cup low -sodium beef broth
- 1/2 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Cook the protein pasta in a large pot of salted boiling water according to package directions until al dente, reserving 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat and brown the ground beef until fully cooked, breaking it into small crumbles.
- Add diced onions to the skillet and sauté for 3-4 minutes until translucent, then stir in garlic and tomato paste for 1 minute.
- Season the beef mixture with paprika, salt, and pepper.
- Reduce heat to low and stir in the beef broth and Greek yogurt, whisking constantly to prevent curdling and create a smooth sauce.
- Fold in the cooked pasta and grated parmesan cheese, adding reserved pasta water as needed to reach desired consistency.
- Simmer for 2 minutes until the sauce coats the pasta thoroughly and serve immediately.
