High Protein Creamy Beef Pasta
This creamy beef pasta dish combines savory flavors with the comfort of a homemade meal, making it an ideal choice for quick weeknight dinners.
Ingredients
Pasta and Proteins
- 8 oz 8 oz. pasta (penne or rotini)
- 1 lb 1 lb. ground beef (or turkey) Use turkey for a leaner option.
Sauce Base
- 2 tablespoons 2 tablespoons olive oil
- 3 cloves 3 cloves garlic, minced The more, the merrier!
- 1 medium 1 medium onion, diced
- 1 cup 1 cup heavy cream Use half-and-half for a lighter option.
- 1 cup 1 cup beef broth
- 1 tablespoon 1 tablespoon Worcestershire sauce
- 1 teaspoon 1 teaspoon Italian seasoning
- Salt and pepper to taste
Finishing Touches
- 1 cup 1 cup grated Parmesan cheese Plus extra for serving.
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside, saving a little pasta water for later.
- In a large skillet over medium heat, add olive oil. Once hot, add diced onion and sauté until translucent (about 3-4 minutes).
- Stir in the minced garlic, letting it cook until fragrant (about 30 seconds).
Cooking the Sauce
- Add the ground beef (or turkey) to the skillet. Season with salt, pepper, and Worcestershire sauce. Cook until browned.
- Reduce the heat and stir in the heavy cream and beef broth. Let it simmer for about 5 minutes to thicken slightly.
- Sprinkle in Italian seasoning and half of the Parmesan cheese. Stir until creamy and combined.
Final Assembly
- Toss the cooked pasta into the sauce, adding a bit of reserved pasta water if it’s too thick. Mix until every piece is coated.
- Serve warm, garnished with fresh parsley and remaining Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Freeze for longer storage and reheat gently in a pan adding a splash of cream or broth to restore creaminess.