High Protein Creamy Beef Pasta

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.
1 tablespoon olive oil
1 medium onion
1 medium green bell pepper
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 beef
4 garlic cloves
1 tablespoon dried oregano
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon ground black pepper
Mix in the tomato paste and tomato sauce. Let it all simmer together for about 5 minutes.
2 tablespoons tomato paste
1 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 cheese
½ 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