This Easy High Protein Creamy Beef Pasta is a simple and satisfying meal that brings together tender ground beef, creamy sauce, and your favorite pasta all in one dish. The creamy texture pairs perfectly with the savory beef, making it a comforting and filling plate to enjoy any day of the week.
I love this recipe because it comes together quickly, and it’s packed with protein to keep you full and energized. The creamy sauce feels rich without being complicated, so it’s a great option for busy nights when you want something tasty without a long list of ingredients or steps. Plus, it’s a crowd-pleaser that even picky eaters seem to enjoy.
My favorite way to serve this pasta is with a sprinkle of fresh parsley or basil on top for a little freshness and color. Sometimes I add a side salad or steamed veggies to balance it out, but honestly, it’s perfectly good all on its own. It’s one of those meals I keep coming back to because it’s both cozy and satisfying in the best way.
Key Ingredients & Substitutions
Ground Beef: Using lean ground beef is great for high protein and less fat. If you want something leaner, try ground turkey or chicken. For a plant-based option, cooked lentils or crumbled tofu work well too!
Rotini Pasta: Rotini holds the sauce nicely with its twists. But feel free to substitute with penne, fusilli, or even whole-wheat pasta for added fiber and nutrients.
Heavy Cream: It makes the sauce rich and smooth. If you want a lighter sauce, half-and-half or Greek yogurt (added off heat) can work. Coconut cream is a non-dairy alternative but changes the flavor slightly.
Parmesan Cheese: Adds a sharp, salty taste that deepens the sauce flavor. You can swap for Pecorino Romano or Asiago. For dairy-free, nutritional yeast is a cheesy-tasting substitute.
How Do You Make the Creamy Beef Sauce Smooth and Flavorful?
Getting that creamy texture without lumps or separation really ties the dish together. Here’s what helps:
- After browning the beef, drain any excess fat to avoid a greasy sauce.
- Add the tomato sauce and spices, letting it cook a couple of minutes to develop flavor.
- Pour in beef broth and simmer briefly; this helps blend the flavors.
- Lower the heat before adding heavy cream and cheese to prevent curdling.
- Stir gently and continuously until the sauce is smooth and creamy.
- If it feels too thick, add a splash of broth or cream to loosen it.
This method brings together a silky sauce with tasty beef, making every bite satisfying and comforting.
Equipment You’ll Need
- Large pot – to boil your pasta perfectly without sticking.
- Large skillet or sauté pan – ideal for browning the beef and making the sauce all in one pan.
- Colander – makes draining the pasta quick and easy.
- Wooden spoon or silicone spatula – great for stirring the sauce and scraping the pan without scratching.
- Measuring cups and spoons – help keep your ingredient amounts just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner, lighter protein option.
- Add sautéed mushrooms or bell peppers to boost the veggie content and add texture.
- Mix in a handful of spinach or kale at the end for extra greens and nutrients.
- Try different cheeses like mozzarella or cheddar for a milder or sharper creamy taste.
Easy High Protein Creamy Beef Pasta Recipe
Ingredients You’ll Need:
Main Ingredients:
- 8 oz rotini pasta (or your preferred pasta)
- 1 lb lean ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream (or half-and-half for lighter option)
- ½ cup grated Parmesan cheese
- ½ cup tomato sauce or crushed tomatoes
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious creamy beef pasta comes together in about 30 minutes. You’ll spend around 10 minutes preparing and cooking the pasta, and about 15-20 minutes making the beef sauce and combining everything. It’s a quick meal perfect for busy weeknights!
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 package instructions until al dente. Drain the pasta well and set it aside.
2. Prepare the Beef Mixture:
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 30 seconds until fragrant. Next, add the ground beef and cook until browned, breaking it up with a spoon as it cooks (about 6-8 minutes). If there’s excess fat, carefully drain it off.
3. Make the Creamy Sauce:
Stir the tomato sauce and Italian seasoning into the beef mixture. Let it cook for 2 minutes to blend the flavors. Pour in the beef broth and bring it to a gentle simmer. Lower the heat and gradually stir in the heavy cream and Parmesan cheese. Keep stirring until the sauce is creamy and smooth. Taste and adjust with salt and pepper as needed.
4. Combine and Serve:
Add the cooked pasta to the skillet with the sauce. Toss gently so all the pasta is coated with the creamy beef sauce. Let it cook together for another 1-2 minutes to heat through. Serve the pasta warm, topped with fresh chopped parsley or basil to add a touch of color and freshness.
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just be sure to thaw it completely before cooking. The easiest way is to leave it in the fridge overnight. Avoid cooking frozen beef directly to ensure even browning and proper texture.
How Can I Make This Pasta Dish Lighter?
Try swapping heavy cream for half-and-half or a mixture of milk and Greek yogurt (added off the heat) for a lower-fat sauce. You can also choose whole wheat or vegetable-based pasta for more fiber and nutrition.
Can I Prepare This Recipe Ahead of Time?
Absolutely! Cook the pasta and beef sauce separately and store both in airtight containers in the fridge for up to 2 days. Reheat the sauce gently on the stovetop and toss with warmed pasta just before serving.
How Should I Store Leftovers?
Keep any leftover creamy beef pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
