This high protein creamy beef pasta is the perfect dish for busy weeknights when you want something filling and tasty without spending hours in the kitchen. It combines hearty ground beef with a creamy sauce that coats every strand of pasta, making each bite rich and satisfying. The best part is that it’s packed with protein, so it keeps you full and energized after a long day.
I love making this dish because it’s straightforward and comes together quickly—just what I need when dinner time sneaks up on me. A little tip I use is to brown the beef until it has a nice crust before adding the creamy sauce, which gives the dish an extra layer of flavor. Plus, it’s a great base to add your favorite veggies if you want to sneak in some greens.
When I serve this creamy beef pasta, I usually pair it with a simple side salad or some steamed veggies to balance the richness. It’s one of those meals that everyone at the table enjoys, and I find myself making it again and again because it hits the spot every time. Plus, leftovers reheat well for an easy lunch the next day!
Key Ingredients & Substitutions
Lean Ground Beef: Using 90% lean beef boosts protein and cuts fat. If you want, swap with ground turkey or chicken for a lighter option.
Greek Yogurt: This adds creaminess plus protein without heaviness. If you’re avoiding dairy, try a thick unsweetened plant-based yogurt.
Cheese: Reduced-fat cheddar and Parmesan give flavor and richness. You can swap for mozzarella or a mix of your favorites.
Beef Broth: Low-sodium broth keeps salt levels in check and adds depth. Vegetable broth works too, especially if you want a milder flavor.
Asparagus: This optional veggie adds freshness and crunch. You can replace it with peas, spinach, or green beans for variety.
How Do You Keep the Sauce Creamy Without Curdling?
Adding Greek yogurt into hot sauce can sometimes make it curdle. Here’s how I avoid that:
- Lower the heat to medium-low before adding yogurt.
- Stir the yogurt in slowly, mixing well to combine gently.
- If your sauce is very hot, temper the yogurt first by stirring some warm broth into it, then add to the pan.
- Keep stirring as it heats through—not boiling—to keep it smooth and creamy.
This simple step makes sure your sauce turns out silky and rich every time, not lumpy or separated.
Equipment You’ll Need
- Large pot – for boiling the pasta quickly and evenly.
- Large skillet or sauté pan – perfect for browning beef and making the creamy sauce in one pan.
- Wooden spoon or spatula – helps you break up the ground beef and stir the sauce without scratching your pan.
- Colander – to drain the pasta easily and keep it from getting mushy.
- Measuring cups and spoons – to keep your ingredient amounts accurate and consistent.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner protein option that still works well with creamy sauces.
- Add sautéed mushrooms or spinach for extra veggies and a boost of flavor and texture.
- Use smoked mozzarella or gouda instead of cheddar for a different cheesy twist.
- Stir in red pepper flakes or smoked paprika for a mild kick if you like a bit of heat.
How to Make High Protein Creamy Beef Pasta for Quick Weeknight Dinners
Ingredients You’ll Need:
Pasta & Protein:
- 12 oz casarecce pasta (or your favorite pasta)
- 1 lb lean ground beef (90% lean for higher protein)
Sauce & Flavorings:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup low-sodium beef broth
- 1 cup plain Greek yogurt (adds creaminess and protein)
- ½ cup shredded reduced-fat cheddar cheese
- ½ cup shredded Parmesan cheese
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt and pepper, to taste
Optional Vegetables & Garnish:
- 1 cup asparagus tips, trimmed and cut into 2-inch pieces
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish — 10-12 minutes to boil pasta and about 15-20 minutes preparing the beef sauce and combining everything. It’s perfect for quick weeknight dinners when time is short.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it is al dente. Drain the pasta and save ½ cup of the cooking water to adjust the sauce later if needed.
2. Brown the Beef and Sauté Aromatics:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook it until translucent, about 3 minutes. Then add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, seasoning with salt, pepper, smoked paprika, and thyme. Break up the beef with a spatula and cook until browned and fully cooked, about 6-8 minutes. Remove any excess fat from the pan.
3. Build the Sauce and Combine:
Stir in tomato paste and cook for 1 minute. Then pour in the beef broth and let it simmer for about 3 minutes to reduce slightly. Reduce heat to medium-low and gradually stir in the Greek yogurt to create a creamy sauce—adding it slowly to prevent curdling. Add both cheddar and Parmesan cheeses and stir until melted and smooth.
4. Mix Pasta and Veggies:
Add the cooked pasta and asparagus tips into the skillet with the sauce. Toss everything well to coat. If the sauce feels too thick, add some reserved pasta cooking water a little at a time until you get the perfect creamy texture. Taste and add more salt or pepper if needed.
5. Serve with a Fresh Garnish:
Sprinkle fresh parsley on top before serving. Enjoy your warm, hearty, and protein-packed creamy beef pasta!
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly without releasing excess water.
Can I Substitute Greek Yogurt with Another Ingredient?
You can swap Greek yogurt for crème fraîche or sour cream if you prefer. Just add it off the heat or on very low heat to prevent curdling. For dairy-free options, try a thick coconut cream or plant-based yogurt.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce looks too thick.
Can I Add Other Vegetables to This Pasta?
Absolutely! Spinach, mushrooms, peas, or bell peppers work great. Add quick-cooking veggies like spinach at the end, or sauté heartier veggies with the onions before adding the beef.
