This high-protein creamy beef pasta is the most delicious way to hit your macros! It’s deliciously creamy yet low in fat, and the flavors are right on point. Plus, it’s great for meal prep!
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
If you’re after a high-protein meal that’s easy to make and doesn’t taste like the usual bland, boring stuff, this creamy beef pasta is your answer!
With around 47 grams of protein per serving and chickpea or lentil pasta to boost your macros, you get all the protein without giving up on flavor.
This dish comes together fast, making it perfect for weeknights or meal prep. The creamy sauce is loaded with flavor, and that hit of fresh basil at the end ties it all together. High-protein never tasted this good!
Why you’ll love this creamy beef pasta
- You’re getting around 47 grams of protein per serving, so it’s perfect for hitting your macros while still enjoying a seriously delicious meal.
- This is meal prep gold—make a big batch, and you’ll have a tasty, protein-packed lunch ready to go all week long!
- It’s creamy, comforting, and packed with flavor, so you won’t even believe it’s a healthier option!
What you’ll need
Pasta — I like using chickpea or lentil pasta for an extra protein boost, but honestly, any pasta you’ve got will work like a charm here.
Olive oil — Go for extra virgin olive oil if you have it—it brings that rich, fruity flavor that makes everything taste better.
Onion + green bell pepper — Dice them up small so they cook evenly and get nice and soft.
Ground beef — Lean ground beef is perfect here, but if you’ve got ground turkey or chicken, go ahead and use that instead for a lighter twist.
Aromatics — Garlic, oregano, paprika, salt, and pepper are your flavor bombs here—don’t hold back!
Tomato paste + tomato sauce — The tomato paste gives intense flavor while the sauce brings moisture, so let them simmer together to create a rich base.
Cream cheese — This is the secret to a super creamy sauce without making it heavy; it also adds more protein. I opted for the light version, but you can use full-fat if you like.
Sour cream — It adds a little tang and smoothness to balance the sauce, but make sure you stir it in at the end to keep things nice and creamy.
Fresh basil leaves — Tear them up right before serving for that fresh, fragrant pop of flavor!
Pro tip
Let the sauce simmer for a few extra minutes after adding the tomato paste for a richer, deeper flavor. It’s worth the wait!
How to make high protein creamy beef pasta
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Cook the pasta in salted water according to the package directions. Don’t forget to scoop out 1-2 cups of pasta water before draining it! Set the pasta aside.
Sauté the veggies in olive oil until soft. Toss in the diced onion and green bell pepper, letting them cook until they’re softened and smelling great.
Brown the beef by adding it to the skillet, breaking it up as you go. Once it’s browned, add the garlic, oregano, paprika, salt, and pepper.
Stir in the tomato paste and tomato sauce, and let it all simmer for a few minutes.
Make it creamy by mixing in the cream cheese and sour cream. Let it cook just enough for the sauce to be hot.
Toss the pasta in, adding a bit of pasta water if it’s looking too thick. Sprinkle with fresh basil, season to taste, and dig in!
Substitutions and variations
- Swap the ground beef for ground turkey or chicken if you’re after something leaner, or go with a plant-based ground meat to make it veggie-friendly.
- Use Greek yogurt instead of sour cream if you’re looking to lighten things up but still want that creamy, tangy kick.
- Sneak in extra veggies like mushrooms, spinach, or zucchini. Just toss them in with the onions and peppers to boost the flavor and nutrients.
Recipe tips and notes for the best creamy beef pasta
- Save some of that pasta water before draining—it’s like magic for thinning out the sauce and making it extra glossy and silky.
- Cook the onions and bell pepper on low heat to bring out their natural sweetness. You want them soft and flavorful before adding the beef.
- Add the cream cheese and sour cream at the end to keep the sauce super smooth and creamy. Adding them too early can make the sauce split.
- Make extra because this pasta is just as good (if not better!) the next day, so it's perfect for leftovers.
Leftovers and storage
- To store: Pop any leftovers in an airtight container and keep them in the fridge for up to 4 days.
- To reheat: Microwave or heat it up on the stove, and if the sauce looks a bit thick, just add a splash of water or milk to loosen it up.
- To freeze: Portion it out into airtight containers and freeze for up to 3 months. When you're ready, thaw it in the fridge overnight and reheat as usual!
More easy pasta recipes
- Creamy Garlic Chicken Pasta
- Chicken Parmesan Pasta
- Pink Sauce Pasta
- Chicken Parmesan Garlic Pasta
- Marry Me Chicken Pasta
If you’ve tried this high protein creamy beef pasta recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!
High Protein Creamy Beef Pasta
Ingredients
- 10 oz (300 g) chickpea flour pasta, or any high-protein pasta
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 1 pound (450 g) lean ground beef
- 4 garlic cloves, crushed
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1 cup (250 g) tomato sauce, passata
- ½ cup (125 g) light cream cheese
- ½ cup (125 g) light sour cream
- 6-8 fresh basil leaves
Instructions
- Start by boiling a large pot of salted water and cooking the pasta according to the package instructions. Once done, reserve 1-2 cups of pasta water, then drain and set it aside.10 oz chickpea flour pasta
- Heat up some olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper, cooking for about 3-4 minutes until they’re nice and soft.
- Add the ground beef to the skillet and cook until it’s browned, breaking it apart as it cooks. Toss in the crushed garlic, oregano, paprika, salt, and black pepper, and let it cook for another minute.1 pound lean ground beef4 garlic cloves1 tablespoon dried oregano1 teaspoon paprika½ teaspoon salt¼ teaspoon ground black pepper
- Mix in the tomato paste and tomato sauce. Let it all simmer together for about 5 minutes.2 tablespoons tomato paste1 cup tomato sauce
- Stir in the cream cheese and sour cream until everything is smooth and creamy. Let the sauce cook just enough to be hot.½ cup light cream cheese½ cup light sour cream
- Add the cooked pasta to the skillet and toss it in the creamy beef sauce, making sure everything is coated well. Add a splash of the reserved pasta water if it looks too thick.
- Tear up the fresh basil leaves and sprinkle them over the pasta, then adjust the seasoning to taste and serve hot!6-8 fresh basil leaves
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Wendy says
My whole family is mad about this dish.
Alice says
I'm so happy to hear that, Wendy!