Creamy High Protein Beef Pasta
Lean ground beef and pasta in a silky cheddar cream sauce, a quick skillet dinner with about 40 grams of protein per serving.
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 8 oz pasta penne, rotini, or shells
- 1 lb lean ground beef 93 percent lean
- 1 cup heavy cream
- 1 cup shredded cheddar cheese shredded from a block
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ cup reserved pasta water
- 1 tsp salt divided
- ½ tsp black pepper
- 2 tbsp chopped parsley or basil for garnish
Instructions
Cooking
- Boil the pasta. Cook in salted water until al dente, reserve 1/2 cup of the water, then drain in a colander.
- Brown the beef. Cook the beef in the olive oil in a large skillet for 6 to 8 minutes until no pink remains.
- Add the garlic. Stir in the garlic, salt, and pepper and cook for 30 seconds.
- Simmer the cream. Pour in the cream and simmer for 2 to 3 minutes until slightly thickened.
- Melt the cheese. Remove from the heat and stir in the cheese until smooth.
- Toss and serve. Add the pasta and pasta water, toss to coat, and garnish with parsley.
Notes
Substitutions: Mozzarella or Colby Jack can replace the cheddar, and ground turkey can replace the beef.
Tips: Shred the cheese from a block and add it off the heat for a smooth sauce, and cook the beef to 160 degrees F.
Storage: Refrigerate for 3 to 4 days and reheat with a splash of milk to 165 degrees F.