Description
This Creamy High Protein Beef Pasta combines savory lean beef with a rich, creamy sauce, offering a quick and delicious weeknight meal.
Ingredients
Scale
- 400 g (14 oz) medium pasta shells
- 500 g (1.1 lb) lean ground beef (90% lean)
- 1 tbsp olive oil (15 ml)
- 1 medium onion, finely chopped (about 150 g / 5 oz)
- 3 garlic cloves, minced (about 9 g)
- 2 tbsp tomato paste (30 g)
- 1 tsp smoked paprika (2 g)
- 120 ml (1/2 cup) low-sodium beef or chicken broth
- 240 ml (1 cup) heavy cream or half-and-half
- 60 g (1/2 cup) grated Parmesan cheese (50–60 g)
- 1 tbsp Worcestershire sauce (15 ml)
- 1 tsp kosher salt (Diamond Crystal) (6 g)
- 1/2 tsp black pepper (1 g)
- 1 tbsp lemon juice or red wine vinegar (15 ml)
- Optional garnish: chopped parsley, crushed red pepper
Instructions
- Bring the pasta water to a boil and salt it. Fill a large pot with 3.8 L (4 qt) water and bring to a rolling boil. Salt the water with 1 tbsp kosher salt (18 g) and cook 400 g (14 oz) pasta shells according to package, minus 1–2 minutes for al dente; reserve 120 ml (1/2 cup) pasta cooking water before draining.
- Heat 1 tbsp (15 ml) olive oil in a 30 cm (12-inch) skillet over medium-high heat. Add 500 g (1.1 lb) lean ground beef and break it apart. Brown for 4–6 minutes, stirring frequently, until it has deep brown bits and most moisture is gone; drain excess fat if there’s more than 1 tbsp.
- Reduce heat to medium. Add 1 medium chopped onion and cook for 4–5 minutes until translucent and fragrant. Add 3 minced garlic cloves and 2 tbsp (30 g) tomato paste; cook 1–2 minutes, stirring, until the paste darkens slightly and smells toasted.
- Pour in 120 ml (1/2 cup) low-sodium broth and 1 tbsp (15 ml) Worcestershire sauce. Scrape browned bits from the pan. Simmer for 2–3 minutes to concentrate flavors and reduce slightly. Add 1 tsp smoked paprika, 1 tsp kosher salt (6 g), and 1/2 tsp black pepper.
- Lower heat to medium-low. Stir in 240 ml (1 cup) heavy cream and 60 g (1/2 cup) grated Parmesan. Cook, stirring, for 4–6 minutes until the sauce is glossy and slightly thickened.
- Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water until it clings to the shells. Finish with 1 tbsp (15 ml) lemon juice or red wine vinegar.
- Serve immediately, garnished with chopped parsley and extra Parmesan.
Notes
For a touch of heat, sprinkle crushed red pepper. Refrigerate leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 generous bowl
- Calories: 640
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg