Creamy High Protein Beef Pasta (Print)

Tender beef and whole wheat pasta in a rich, creamy high-protein sauce with spinach.

# What You Need:

→ Proteins

01 - 14 oz lean beef sirloin or flank steak, thinly sliced
02 - 7 oz low-fat cottage cheese
03 - 3.5 oz Greek yogurt (2% or higher fat content)
04 - 1 scoop unflavored whey protein powder (optional)

→ Pasta

05 - 10.5 oz whole wheat or high-protein pasta

→ Vegetables

06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
08 - 5 oz baby spinach leaves

→ Sauce & Seasonings

09 - 1 tbsp olive oil
10 - 1 tsp dried Italian herbs (basil, oregano, thyme blend)
11 - 1/2 tsp smoked paprika
12 - Salt and freshly ground black pepper to taste
13 - 1/4 cup low-sodium beef broth

→ Garnish

14 - 1/4 cup grated Parmesan cheese (optional)
15 - Fresh parsley, chopped

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Drain thoroughly, reserving 1/2 cup of the starchy cooking water for later sauce adjustment.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add the sliced beef strips in a single layer, seasoning generously with salt, pepper, and smoked paprika. Cook for 2-3 minutes, developing a browned crust on one side before flipping. Transfer the seared beef to a plate, leaving any rendered fat in the skillet.
03 - In the same skillet over medium heat, add the chopped onion. Sauté for 3-4 minutes until translucent and lightly golden. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Reduce heat to medium. Add cottage cheese, Greek yogurt, and beef broth to the skillet. Stir continuously with a whisk or wooden spoon until the mixture becomes smooth and creamy. If using protein powder, whisk it in gradually to prevent clumping until fully dissolved.
05 - Add baby spinach leaves to the creamy sauce. Cook for 1-2 minutes, stirring gently until the spinach is just wilted but still vibrant green.
06 - Return the cooked beef and any accumulated juices to the skillet. Add the drained pasta and toss everything together until well coated with the sauce. If the sauce appears too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until you achieve the desired creamy consistency.
07 - Sprinkle with Italian herbs and adjust seasoning with additional salt and pepper as needed. Serve immediately while hot, garnished with grated Parmesan and fresh parsley if desired.

# Expert Tips:

01 -
  • Four grams of protein per bite without sacrificing comfort food satisfaction
  • The creamy sauce feels indulgent but uses cottage cheese and yogurt for lighter calories
02 -
  • Whisk the cottage cheese thoroughly or use an immersion blender for the smoothest sauce texture
  • Let the beef rest on the plate while making sauce so it stays tender
03 -
  • Slice the beef against the grain into thin strips for maximum tenderness
  • Let the sauce cool slightly before tossing with pasta if it seems too thin

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