Description
Indulge in a creamy, high-protein comfort meal featuring lean ground beef, Greek yogurt, and Parmesan in a rich, silky sauce. Perfect for post-workout or weeknight dinners, this pasta dish offers 30g of protein per serving and a satisfying alfredo-like texture without the guilt.
Ingredients
1 lb lean ground beef
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 can (15 oz) diced tomatoes, fire-roasted if possible
2 cups low-sodium beef broth
1/4 cup cornstarch
1 cup full-fat Greek yogurt, room temperature
8 oz cream cheese, room temperature
1/2 cup freshly grated Parmesan cheese
12 oz penne pasta, al dente (gluten-free option available)
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Add lean ground beef to the pot and cook until browned and no pink remains, about 6-8 minutes. Drain any excess fat.
Stir in smoked paprika and Italian seasoning, cooking for another 1-2 minutes to develop flavor.
Add diced tomatoes, beef broth, and stir to combine. Simmer for 10 minutes.
In a small bowl, mix cornstarch with a splash of broth until smooth. Stir into the pot and simmer until the mixture begins to thicken.
Remove the pot from heat and let it cool slightly. Gradually whisk in Greek yogurt and cream cheese until fully incorporated and the sauce is smooth.
Fold in Parmesan cheese until the sauce is rich, glossy, and creamy.
Toss the cooked penne pasta into the sauce and mix until the pasta is well-coated.
Season with salt and pepper to taste before serving.
Notes
For a gluten-free option, substitute penne pasta with a gluten-free version.
Adjust the Parmesan to vegan nutritional yeast or another dairy-free cheese substitute if making a vegan version.
Leftovers can be refrigerated for up to 3 days.