High Protein Creamy Garlic Beef Pasta

Serves 8
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Directions

  1. 1In a large oven sheet pan lined with parchment paper, add the tomatoes, cherry tomatoes, red bell pepper, and garlic.
  2. 2In a large oven sheet pan lined with parchment paper, add the tomatoes, cherry tomatoes, red bell pepper, and garlic.
  3. 3In a large oven sheet pan lined with parchment paper, add the tomatoes, cherry tomatoes, red bell pepper, and garlic.
  4. 4Season the vegetables with a big pinch of salt, black pepper, Italian herbs, paprika, chilli flakes, and cooking spray.
  5. 5Season the vegetables with a big pinch of salt, black pepper, Italian herbs, paprika, chilli flakes, and cooking spray.
  6. 6Season the vegetables with a big pinch of salt, black pepper, Italian herbs, paprika, chilli flakes, and cooking spray.
  7. 7Oven bake the vegetables for 25 minutes at 200°C (400°F) until perfectly roasted.
  8. 8Oven bake the vegetables for 25 minutes at 200°C (400°F) until perfectly roasted.
  9. 9Oven bake the vegetables for 25 minutes at 200°C (400°F) until perfectly roasted.
  10. 10Let the roasted vegetables cool down.
  11. 11Let the roasted vegetables cool down.
  12. 12Let the roasted vegetables cool down.
  13. 13Place the roasted vegetables in a blender cup with 180g of light cream cheese, 50g of grated Parmesan, and 1/3 to 1/2 cup of pasta water.
  14. 14Place the roasted vegetables in a blender cup with 180g of light cream cheese, 50g of grated Parmesan, and 1/3 to 1/2 cup of pasta water.
  15. 15Place the roasted vegetables in a blender cup with 180g of light cream cheese, 50g of grated Parmesan, and 1/3 to 1/2 cup of pasta water.
  16. 16Blend until the sauce is completely smooth.
  17. 17Blend until the sauce is completely smooth.
  18. 18Blend until the sauce is completely smooth.
  19. 19In the same sheet pan, spread 1500g of lean ground beef evenly in a single thin layer.
  20. 20In the same sheet pan, spread 1500g of lean ground beef evenly in a single thin layer.
  21. 21In the same sheet pan, spread 1500g of lean ground beef evenly in a single thin layer.
  22. 22Season the ground beef with salt, black pepper, Italian herbs, paprika, garlic powder, and cooking spray.
  23. 23Season the ground beef with salt, black pepper, Italian herbs, paprika, garlic powder, and cooking spray.
  24. 24Season the ground beef with salt, black pepper, Italian herbs, paprika, garlic powder, and cooking spray.
  25. 25Oven bake the ground beef for 10-12 minutes at 180°C (370°F) until golden brown and sizzling.
  26. 26Oven bake the ground beef for 10-12 minutes at 180°C (370°F) until golden brown and sizzling.
  27. 27Oven bake the ground beef for 10-12 minutes at 180°C (370°F) until golden brown and sizzling.
  28. 28Chop up the cooked ground beef.
  29. 29Chop up the cooked ground beef.
  30. 30Chop up the cooked ground beef.
  31. 31Add cooked fusilli pasta to the sheet pan with the ground beef.
  32. 32Add cooked fusilli pasta to the sheet pan with the ground beef.
  33. 33Add cooked fusilli pasta to the sheet pan with the ground beef.
  34. 34Pour the creamy red pepper sauce over the pasta and beef.
  35. 35Pour the creamy red pepper sauce over the pasta and beef.
  36. 36Pour the creamy red pepper sauce over the pasta and beef.
  37. 37Add another 50g of Parmesan and fresh parsley.
  38. 38Add another 50g of Parmesan and fresh parsley.
  39. 39Add another 50g of Parmesan and fresh parsley.
  40. 40Mix everything well until fully combined, creamy, and indulgent.
  41. 41Mix everything well until fully combined, creamy, and indulgent.
  42. 42Mix everything well until fully combined, creamy, and indulgent.
  43. 43Garnish with more Parmesan and divide into 8 equal servings.
  44. 44Garnish with more Parmesan and divide into 8 equal servings.
  45. 45Garnish with more Parmesan and divide into 8 equal servings.

Ingredients

  • 500 g Tomatoes
  • 500 g Tomatoes
  • 500 g Tomatoes
  • 150 g Cherry Tomatoes
  • 150 g Cherry Tomatoes
  • 150 g Cherry Tomatoes
  • 400 g Red Bell Pepper
  • 400 g Red Bell Pepper
  • 400 g Red Bell Pepper
  • 2 Garlic Heads/Bulbs
  • 2 Garlic Heads/Bulbs
  • 2 Garlic Heads/Bulbs
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • 1.5 Tsp Black Pepper
  • 1.5 Tsp Black Pepper
  • 1.5 Tsp Black Pepper
  • 2 Tsp Italian Herbs
  • 2 Tsp Italian Herbs
  • 2 Tsp Italian Herbs
  • 1.5 Tsp Paprika
  • 1.5 Tsp Paprika
  • 1.5 Tsp Paprika
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • Cooking Spray or Olive Oil Drizzle
  • Cooking Spray or Olive Oil Drizzle
  • Cooking Spray or Olive Oil Drizzle
  • 180 g Light Cream Cheese
  • 180 g Light Cream Cheese
  • 180 g Light Cream Cheese
  • 100 g Grated Parmesan
  • 100 g Grated Parmesan
  • 100 g Grated Parmesan
  • 0.33 cup Pasta Water
  • 0.33 cup Pasta Water
  • 0.33 cup Pasta Water
  • 500 g Uncooked Fusilli Pasta
  • 500 g Uncooked Fusilli Pasta
  • 500 g Uncooked Fusilli Pasta
  • 1500 g Raw 5% Fat Ground Beef
  • 1500 g Raw 5% Fat Ground Beef
  • 1500 g Raw 5% Fat Ground Beef
  • 2 Tsp Salt
  • 2 Tsp Salt
  • 2 Tsp Salt
  • 2 Tsp Black Pepper
  • 2 Tsp Black Pepper
  • 2 Tsp Black Pepper
  • 3 Tsp Italian Herbs
  • 3 Tsp Italian Herbs
  • 3 Tsp Italian Herbs
  • 2 Tsp Paprika
  • 2 Tsp Paprika
  • 2 Tsp Paprika
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • Fresh Parsley, finely chopped
  • Fresh Parsley, finely chopped
  • Fresh Parsley, finely chopped

Equipment

Large Oven Sheet PanParchment PaperBlender CupSpatulaPot

Tips

  • Press down ground beef into a single layer and use a spatula to score the meat in a crisscross pattern for easier chopping.