High Protein Creamy Garlic Beef Pasta
Serves 8
Directions
- 1In a large oven sheet pan lined with parchment paper, add the tomatoes, cherry tomatoes, red bell pepper, and garlic.
- 2Season the vegetables with a big pinch of salt, black pepper, Italian herbs, paprika, chilli flakes, and cooking spray.
- 3Oven bake the vegetables for 25 minutes at 200°C (400°F) until perfectly roasted.
- 4Let the roasted vegetables cool down.
- 5Place 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.
- 6Blend until the sauce is completely smooth.
- 7In the same sheet pan, spread 1500g of lean ground beef evenly in a single thin layer.
- 8Season the ground beef with salt, black pepper, Italian herbs, paprika, garlic powder, and cooking spray.
- 9Oven bake the ground beef for 10-12 minutes at 180°C (370°F) until golden brown and sizzling.
- 10Chop up the cooked ground beef.
- 11Add cooked fusilli pasta to the sheet pan with the ground beef.
- 12Pour the creamy red pepper sauce over the pasta and beef.
- 13Add another 50g of Parmesan and fresh parsley.
- 14Mix everything well until fully combined, creamy, and indulgent.
- 15Garnish with more Parmesan and divide into 8 equal servings.
Ingredients
- 500 g Tomatoes
- 150 g Cherry Tomatoes
- 400 g Red Bell Pepper
- 2 Garlic Heads/Bulbs
- 1 pinch Salt
- 1.5 Tsp Black Pepper
- 2 Tsp Italian Herbs
- 1.5 Tsp Paprika
- 1 Tsp Chilli Flakes
- Cooking Spray or Olive Oil Drizzle
- 180 g Light Cream Cheese
- 100 g Grated Parmesan
- 0.33 cup Pasta Water
- 500 g Uncooked Fusilli Pasta
- 1500 g Raw 5% Fat Ground Beef
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 3 Tsp Italian Herbs
- 2 Tsp Paprika
- 2 Tsp Garlic Powder
- 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.
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