Creamy High Protein Beef Pasta (Print Version)

Tender beef and whole wheat pasta in a creamy protein-packed sauce, ready in 40 minutes.

# 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 Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of pasta cooking 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 to 3 minutes until well-browned, then transfer to a plate and set aside.
03 - In the same skillet, add chopped onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
04 - Reduce heat to medium. Stir in cottage cheese, Greek yogurt, and beef broth. Mix continuously until smooth and creamy. If using protein powder, whisk in until fully dissolved.
05 - Add baby spinach to the sauce mixture and cook for 1 to 2 minutes until just wilted.
06 - Return cooked beef and accumulated juices to the skillet. Add drained pasta and toss until thoroughly coated. Adjust consistency with reserved pasta water if needed. Season with Italian herbs, salt, and pepper to taste.
07 - Plate immediately, garnished with grated Parmesan and fresh parsley.

# Expert Tips:

01 -
  • You get that creamy comfort food texture without the post meal heaviness that usually comes with rich pasta dishes
  • The protein content is legitimately impressive, making it actual fuel that keeps you satisfied for hours
  • It comes together in about 40 minutes, making it perfect for weeknight dinners when you want something substantial but not complicated
02 -
  • The cottage cheese might look slightly lumpy when you first stir it in, but keep whisking and it will transform into silky smooth sauce
  • Do not skip searing the beef properly, those browned bits are what make the sauce taste like it cooked for hours instead of minutes
  • If your sauce starts to look grainy, the heat is probably too high, so dial it back and stir vigorously
03 -
  • Freeze your beef for 20 minutes before slicing, it will cut beautifully thin strips every single time
  • Room temperature dairy blends into the sauce so much more smoothly than cold straight from the fridge
  • Let the beef rest on the plate while you make the sauce, so those juices can redistribute and stay in the meat

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