Creamy High Protein Beef Pasta (Print)

Tender beef meets whole wheat pasta in a rich, creamy sauce packed with protein from cottage cheese and Greek yogurt.

# 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 boil. Cook pasta according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season beef strips with salt, pepper, and smoked paprika. Cook 2–3 minutes until browned. Remove to plate and set aside.
03 - Add onion to the same skillet and sauté 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
04 - Reduce heat to medium. Stir in cottage cheese, Greek yogurt, and beef broth. Mix until smooth and creamy. Whisk in protein powder if using until fully dissolved.
05 - Add spinach to sauce and cook 1–2 minutes until wilted.
06 - Return beef with juices to skillet. Add drained pasta and toss until well coated. Add reserved pasta water if sauce is too thick. Season with Italian herbs, salt, and pepper. Garnish with Parmesan and parsley. Serve immediately.

# Expert Tips:

01 -
  • You get that restaurant-quality creamy pasta texture without the heavy cream guilt
  • The protein content is genuinely impressive—almost 50g per serving
  • It comes together in 40 minutes, making it perfect for busy weeknights when you want something satisfying
02 -
  • The sauce will look slightly thin at first but thickens beautifully as it coats the hot pasta
  • Never skip reserving pasta water—it's essential for getting that perfect restaurant-style sauce consistency
  • Whisking the protein powder into the warm sauce prevents any chalky lumps from forming
03 -
  • Slice your beef when it's slightly frozen for perfect thin strips every time
  • Let the cream sauce cool for a minute before adding the Greek yogurt to prevent any curdling

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