I love that this pasta checks every box—it’s creamy, flavorful, and loaded with protein. It feels like comfort food but without the heaviness, thanks to the use of Greek yogurt and low-fat cream cheese instead of heavy cream. It’s also quick enough to make on a busy weeknight, yet elegant enough for a cozy weekend dinner. Every time I make it, I appreciate how it satisfies my cravings while keeping things nutritious and balanced.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 12 oz whole wheat pasta (penne or fusilli) 1 lb lean ground beef 1 tablespoon olive oil 1 medium onion, diced 3 cloves garlic, minced 1 cup low-fat Greek yogurt 1/2 cup low-fat cream cheese 1 cup beef broth 1 tablespoon tomato paste 1 teaspoon smoked paprika 1/2 teaspoon dried oregano Salt and pepper to taste 1/2 cup grated Parmesan cheese 2 cups fresh spinach, chopped Fresh parsley for garnish
Directions
I start by cooking the pasta according to the package directions until al dente. Once it’s ready, I drain it and set it aside.
In a large skillet, I heat olive oil over medium heat, then add the diced onion and sauté for about 3 minutes until softened.
I add minced garlic and cook for another minute until fragrant.
Next, I stir in the lean ground beef, breaking it apart with a spoon, and cook for about 7–8 minutes until it’s browned and cooked through.
I mix in tomato paste, smoked paprika, oregano, salt, and pepper, stirring well so the beef absorbs all the seasonings.
I pour in the beef broth and let it simmer for 3–4 minutes to reduce slightly, creating a flavorful base for the sauce.
Lowering the heat, I stir in the Greek yogurt and cream cheese, blending until the sauce turns smooth and creamy.
I add the chopped spinach, letting it wilt gently into the sauce while stirring.
Finally, I toss in the cooked pasta, coating it thoroughly in the creamy sauce.
I finish by sprinkling Parmesan cheese on top and garnishing with fresh parsley before serving it warm.
Servings and Timing
This recipe serves 4 people and takes about 35 minutes in total—10 minutes for prep and 25 minutes for cooking—making it a perfect quick and satisfying weeknight dinner.
Variations
I like to change this up by using ground turkey or chicken for a lighter version. Sometimes I replace the spinach with kale or arugula for a different flavor. For extra richness, I add a splash of milk or a little extra cream cheese. When I want a spicy kick, I stir in a pinch of red pepper flakes or a drizzle of hot sauce.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of beef broth or milk to bring back the creamy texture before warming it on the stovetop or in the microwave. It reheats beautifully without drying out, making it great for meal prep.
FAQs
Can I use regular pasta instead of whole wheat?
Yes, I often switch to regular or even gluten-free pasta depending on what I have on hand—it works just as well.
How can I make the sauce even creamier?
I sometimes add a bit more Greek yogurt or a splash of milk for a silkier texture.
Can I make this dish ahead of time?
Yes, I prepare the sauce and pasta separately, then combine and heat them just before serving for the best texture.
What kind of beef works best?
I prefer lean ground beef (around 90% lean) so the sauce stays rich but not greasy.
Can I freeze the leftovers?
Yes, I freeze portions in airtight containers for up to 2 months. When reheating, I thaw them overnight and add a bit of broth to refresh the sauce.
What can I use instead of Greek yogurt?
I sometimes substitute with low-fat sour cream or plain Skyr for a similar creamy tang.
Can I add more vegetables?
Absolutely. I like to toss in mushrooms, bell peppers, or zucchini for extra color and nutrition.
Is this recipe kid-friendly?
Yes, kids love it—the creamy sauce and mild flavor make it a hit for family dinners.
How can I make it spicier?
I add red pepper flakes, chili powder, or a touch of hot sauce for a gentle kick.
Can I make it dairy-free?
Yes, I swap the yogurt and cream cheese for dairy-free versions and skip the Parmesan or use a vegan alternative.
Conclusion
I love how this Creamy High-Protein Beef Pasta combines comfort, nutrition, and flavor in one satisfying bowl. It’s creamy, filling, and full of protein, making it perfect for when I want a meal that feels indulgent but still supports a balanced diet. Whether I’m cooking for my family or just for myself, this dish always delivers the perfect mix of richness and wholesomeness.
A creamy and protein-packed beef pasta made with lean ground beef, Greek yogurt, and whole wheat pasta for a rich yet balanced meal that’s both indulgent and nourishing.
Ingredients
12 oz whole wheat pasta (penne or fusilli)
1 lb lean ground beef
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup low-fat Greek yogurt
1/2 cup low-fat cream cheese
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Fresh parsley, for garnish
Instructions
Cook the pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 3 minutes until softened.
Add minced garlic and cook for another minute until fragrant.
Add lean ground beef and cook for 7–8 minutes, breaking it apart until browned and cooked through.
Stir in tomato paste, smoked paprika, oregano, salt, and pepper, mixing well to coat the beef.
Pour in beef broth and simmer for 3–4 minutes to reduce slightly.
Lower the heat and stir in Greek yogurt and cream cheese until the sauce becomes smooth and creamy.
Add chopped spinach and let it wilt gently into the sauce.
Toss in the cooked pasta and mix until well coated with the creamy sauce.
Top with grated Parmesan cheese and garnish with fresh parsley before serving warm.
Notes
Use 90% lean ground beef to keep the sauce rich but not greasy.
Substitute ground turkey or chicken for a lighter option.
For a creamier texture, add a splash of milk or more Greek yogurt.
Add red pepper flakes or hot sauce for a spicier version.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
