Creamy High Protein Beef Pasta (Print View)
Tender beef and pasta in a rich, creamy high-protein sauce with spinach and herbs. A satisfying 40-minute meal.
# What You Need:
→ Proteins
01 - 14 oz lean beef sirloin or flank steak, thinly sliced
02 - 7 oz low-fat cottage cheese
03 - 3.5 oz Greek yogurt (2% or higher fat content)
04 - 1 scoop unflavored whey protein powder (optional)
→ Pasta
05 - 10.5 oz whole wheat or high-protein pasta
→ Vegetables
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
08 - 5 oz baby spinach leaves
→ Sauce & Seasonings
09 - 1 tbsp olive oil
10 - 1 tsp dried Italian herbs (basil, oregano, thyme)
11 - 1/2 tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 cup low-sodium beef broth
→ Garnish
14 - 1/4 cup grated Parmesan cheese (optional)
15 - Fresh parsley, chopped
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later use.
02 - Heat olive oil in a large skillet over medium-high heat. Season beef strips with salt, pepper, and smoked paprika. Cook for 2–3 minutes until browned on all sides. Remove beef from skillet and reserve on a plate, capturing any juices.
03 - In the same skillet, add chopped onion and sauté for 3–4 minutes until translucent and fragrant. Add minced garlic and cook for 30 seconds, being careful not to burn it.
04 - Reduce heat to medium. Stir in cottage cheese, Greek yogurt, and beef broth, mixing continuously until smooth and creamy. If using protein powder, whisk it in now until fully dissolved and incorporated.
05 - Add baby spinach leaves to the sauce mixture. Cook for 1–2 minutes, stirring gently until spinach is wilted and evenly distributed throughout the sauce.
06 - Return cooked beef and accumulated juices to the skillet. Add drained pasta and toss everything together until well coated with sauce. If consistency is too thick, gradually add reserved pasta water until desired creaminess is achieved. Season with Italian herbs, salt, and pepper to taste.
07 - Serve immediately while hot. Garnish individual portions with grated Parmesan cheese and fresh chopped parsley if desired.
# Expert Tips:
01 -
- The sauce stays velvety and rich without using heavy cream, so you get all the comfort food satisfaction with way less guilt
- You can prep everything in about 15 minutes and let it simmer while you catch up on your day
02 -
- The cottage cheese must be blended really well, otherwise you will get weird textured chunks in your sauce
- Do not skip the pasta water because it contains starch that helps bind the sauce to the noodles
03 -
- Slice your beef while it is slightly frozen for easier, more uniform cuts
- Let the sauce cool slightly before tossing with hot pasta to prevent the dairy from separating