Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.8 ounces whole wheat pasta (penne, rotini, or elbow macaroni work well)
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground beef and break it apart with a spoon. Cook, stirring occasionally, until the beef is browned and no pink remains, about 5-7 minutes.1 tablespoon olive oil, 1 pound lean ground beef (90% lean or higher)
- Drain off any excess grease from the skillet. Add the chopped onion to the skillet with the browned beef and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium onion, finely chopped, 2 cloves garlic, minced
- Add the dried Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the beef and onion mixture. Stir well to combine and cook for an additional minute to allow the flavors to meld.1 teaspoon dried Italian seasoning, 0.5 teaspoon salt, plus more to taste, 0.25 teaspoon black pepper, plus more to taste
- Pour the beef broth into the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to deepen.2 cups beef broth (low sodium preferred)
- Reduce the heat to low and stir in the milk and grated Parmesan cheese. Continue to stir until the cheese has melted and the sauce is smooth and creamy.0.5 cup milk (2% or whole for creaminess), 0.25 cup grated Parmesan cheese, plus more for serving
- In a small bowl, whisk together the plain Greek yogurt with a tablespoon or two of the warm sauce from the skillet until smooth. This tempered the yogurt and prevents it from curdling. Then, stir the thinned Greek yogurt into the skillet with the rest of the sauce. Taste and adjust salt and pepper as needed.0.25 cup plain Greek yogurt (non-fat or low-fat)
- Add the drained cooked pasta to the skillet with the creamy beef sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.8 ounces whole wheat pasta (penne, rotini, or elbow macaroni work well), 0.25 cup grated Parmesan cheese, plus more for serving, Fresh parsley, chopped, for garnish
Notes
Storing and Reheating Tips: To store leftover High Protein Creamy Beef Pasta, allow the dish to cool completely before transferring it to an airtight container. Refrigerate the leftovers promptly. The pasta should stay fresh in the refrigerator for up to 3-4 days. To reheat, you can either microwave the pasta in a microwave-safe dish, stirring occasionally, until heated through for about 1-2 minutes. Alternatively, you can reheat it on the stovetop over low heat, adding a splash of milk or water to loosen the sauce if it has thickened. For freezing, store cooled pasta in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.