Creamy High Protein Beef Pasta (Printable)

Rich, satisfying pasta with tender beef in creamy sauce—extra protein for a hearty, nutritious meal ready in 40 minutes.

# What You'll 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)
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:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta until al dente according to package directions. Drain thoroughly, reserving 1/2 cup of starchy pasta water for sauce adjustment.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned beef strips with salt, pepper, and smoked paprika. Sear quickly for 2-3 minutes until nicely browned but still tender. Transfer to a plate, keeping all juices.
03 - In the same skillet, add chopped onion and sauté for 3-4 minutes until translucent and fragrant. Add minced garlic and stir constantly for 30 seconds to prevent burning.
04 - Reduce heat to medium. Stir in cottage cheese, Greek yogurt, and beef broth, mixing vigorously until completely smooth and incorporated. Whisk in protein powder if using, ensuring no lumps remain.
05 - Add baby spinach to the creamy sauce base. Cook for 1-2 minutes, stirring gently, until spinach is just wilted but still vibrant green.
06 - Return browned beef with accumulated juices to the skillet. Add drained pasta and toss everything together thoroughly until well coated. Add reserved pasta water if sauce needs thinning. Sprinkle with Italian herbs, adjust seasoning, and serve immediately topped with Parmesan and fresh parsley.

# Expert Tips:

01 -
  • The protein content is genuinely impressive without that chalky supplement aftertaste
  • The creamy sauce feels indulgent while keeping things surprisingly light
  • It comes together in under 40 minutes, making it perfect for weeknight muscle recovery meals
02 -
  • The cottage cheese must be blended into the hot sauce off the heat or it can separate and become grainy
  • Overcooking the beef will make it tough, so sear quickly and remove it immediately
  • The sauce thickens as it sits, so don't be afraid to add more pasta water than you think you need
03 -
  • Slice the beef against the grain when it's slightly frozen for easier cutting
  • Room temperature cottage cheese blends more smoothly into the sauce

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