Ingredients
Scale
- 10 oz (300 g) chickpea flour pasta, or any high-protein pasta
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 1 pound (450 g) lean ground beef
- 4 garlic cloves, crushed
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1 cup (250 g) tomato sauce, passata
- ½ cup (125 g) light cream cheese
- ½ cup (125 g) light sour cream
- 6–8 fresh basil leaves
Instructions
- Boil salted water and cook pasta according to package instructions. Reserve 1–2 cups pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking 3–4 minutes until soft.
- Add ground beef and cook until browned. Toss in garlic, oregano, paprika, salt, and black pepper; cook another minute.
- Mix in tomato paste and tomato sauce; simmer for 5 minutes.
- Stir in cream cheese and sour cream until smooth and creamy; heat until hot.
- Add cooked pasta to skillet and toss to coat. Add reserved pasta water if needed for consistency.
- Tear fresh basil leaves over pasta, adjust seasoning, and serve hot.
Notes
- Perfect for meal prep; keeps well in the fridge for several days.
- Use high-protein pasta for extra protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American