This high protein creamy beef pasta is a perfect go-to for busy weeknights when you want something filling and tasty in no time. It’s got tender ground beef cooked right into a rich and creamy sauce, tossed with pasta that soaks up all those delicious flavors. The creaminess paired with beef makes every bite comforting and satisfying.
I love making this dish when I need a quick dinner that doesn’t feel boring or rushed. It comes together fast, and the extra protein from the beef helps keep me full longer. One of my favorite tips is to add a handful of spinach or some mushrooms when cooking the beef—extra flavor and nutrients without much effort. And the sauce? It’s creamy but easy, without needing a full day or a long list of ingredients.
I usually serve it simple with a bit of grated cheese on top and maybe some garlic bread on the side for a little crunch. It’s a meal that everyone in my house asks for again and again, especially when the week gets packed. Even the kids love it, which makes this creamy beef pasta a true family winner on those busy nights.
Key Ingredients & Substitutions
Lean ground beef: This is the protein star here. Using 90% lean keeps it hearty but not too greasy. You can swap for ground turkey or chicken if you want a lighter option.
Whole wheat or high-protein pasta: These pastas add fiber and protein. If unavailable, regular pasta works well too. Fusilli or rotini hold the creamy sauce nicely.
Cottage cheese or ricotta: These add creaminess and extra protein without heavy cream. If you’re dairy-free, try a soft tofu blend or cashew cream instead.
Fresh spinach and cherry tomatoes: These boost nutrients and freshness. Frozen spinach works if fresh is not an option, just add it slightly earlier to let it thaw.
How Can You Get a Really Creamy Sauce Without Heavy Cream?
This recipe uses cottage cheese (or ricotta), milk, and Parmesan to create a creamy texture without heavy cream. Here’s how to get it just right:
- Start by melting the cheeses over low heat while stirring constantly. This prevents lumps.
- If the sauce feels thick, add reserved pasta water little by little, which helps thin it while keeping it silky.
- Keep the heat low to avoid curdling or separating.
- Stir the sauce often while adding the cheese and milk mixture for smooth blending.
This method makes a rich sauce that’s lighter and packed with protein. It also lets the seasoning and beef flavor shine through softly without heavy dairy overpowering the dish.
Equipment You’ll Need
- Large pot – to boil the pasta easily without crowding.
- Large skillet or frying pan – perfect for cooking the beef and making the creamy sauce all in one pan.
- Wooden spoon or spatula – great for stirring the beef and sauce without scratching your pan.
- Colander – to drain the pasta quickly and safely.
- Measuring cups and spoons – to keep your sauce and seasoning balanced.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter taste but still high protein.
- Add sautéed mushrooms or bell peppers for extra texture and a veggie boost.
- Stir in some shredded mozzarella or cheddar cheese for a richer, melty twist.
- Mix in red pepper flakes or a dash of smoked paprika for a spicy kick.
High Protein Creamy Beef Pasta for Quick Weeknight Dinners
Ingredients You’ll Need:
Pasta and Protein:
- 12 oz (340g) whole wheat or high-protein pasta (fusilli or rotini recommended)
- 1 lb (450g) lean ground beef (90% lean or higher)
Vegetables & Aromatics:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves, roughly chopped
Creamy Sauce Ingredients:
- 1 cup low-fat cottage cheese or ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup milk (or unsweetened almond milk for lighter version)
- 1 tbsp tomato paste
- 1 tbsp olive oil
Seasonings:
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Time You’ll Need:
Prepare this dish in about 25-30 minutes total, including cooking the pasta, sautéing the beef and vegetables, and creating the creamy sauce. It’s perfect for quick weeknight dinners!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving ½ cup of the cooking water, and set aside.
2. Sauté Aromatics and Brown the Beef:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through, about 6-8 minutes. Season with salt, pepper, smoked paprika, oregano, and basil.
3. Build the Sauce:
Stir in the tomato paste and cherry tomatoes, cooking for 2-3 minutes until tomatoes soften. Reduce the heat to low.
Add the milk, cottage cheese (or ricotta), and Parmesan cheese. Stir continuously until the cheese melts and the sauce becomes creamy. If the sauce is too thick, add some reserved pasta water little by little to loosen it.
4. Add Greens and Combine:
Fold in the chopped spinach and cook until wilted, about 1-2 minutes. Then add the drained pasta to the skillet and toss well to coat all the pasta evenly with the creamy beef sauce.
5. Serve:
Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley for a pop of color and freshness.
Can I Use Frozen Beef Instead of Fresh?
Yes, you can! Just make sure to thaw frozen ground beef completely in the fridge overnight or use the defrost setting on your microwave before cooking. This helps it brown evenly and cook safely.
Can I Substitute the Cottage Cheese or Ricotta?
Absolutely! Cream cheese or mascarpone can work if you want a richer sauce. For a dairy-free option, try blended silken tofu or cashew cream to keep it creamy and high protein.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water if the sauce thickens too much.
Can I Make This Recipe Ahead of Time?
Yes! Prepare the sauce and cook the beef in advance, then chill separately from the pasta. Reheat and combine just before serving for the freshest taste and texture.
