High Protein Creamy Garlic Beef Pasta (64g Per Serve)
This High Protein Creamy Garlic Beef Pasta is made with roasted red peppers, caramelised garlic, and pan-seared lean beef mince, all folded through perfectly cooked pasta. Each serve packs 64g of protein and fills a 750ml meal prep container, making it ideal for weekly meal prep or a satisfying high-protein dinner. Simple ingredients, big flavour, and a silky blended sauce that comes together in under an hour.
Ingredients
Creamy Roasted Red Pepper Sauce
- 2 Tbsp (40ml) - Extra Virgin Olive Oil
- 4 - Tomatoes, Halved or Quartered
- 100g (3.5oz) - Cherry Tomatoes
- 2 - Red Capsicum (Bell Pepper), Halved
- 1 - Whole Garlic Bulb, Halved
- 2 tsp (4g) - Dried Italian Herbs
- 1 tsp (4g) - Smoked Paprika
- 1 tsp (2g) - Chilli Flakes
- 150g (5.2oz) - Light Cream Cheese or Cottage Cheese
- 70g (2.4oz) - Parmesan Cheese, Grated
- Salt & Pepper
Pasta
- 500g (1.1lb) - Dry Pasta of Choice (I used Fusilli)
Garlic Beef
- Spray Oil
- 1kg (2.2lb) - Lean Beef Mince (5%-10% Fat)
- 2 tsp (4g) - Dried Italian Herbs
- 2 tsp (8g) - Smoked Paprika
- 2 tsp (4g) - Garlic Powder
- Salt & Pepper
Garnish
- Flat Leaf Parsley (Optional)
- Parmesan Cheese
Instructions
Roast the Vegetables
- Preheat the oven to 200°C (400°F). Line a large tray with parchment paper. Add the tomatoes, cherry tomatoes, capsicum (bell pepper) and the halved garlic bulb. Season with salt, black pepper, Italian herbs, paprika and chilli flakes, then spray lightly with oil. Mix well with your hands to ensure everything is covered in the seasoning. Roast in the oven for 30-40 minutes until softened and lightly caramelised.
Cook the Pasta
- Bring a pot of water to a boil and generously season it with table salt. Cook the pasta for 1 minute less than the packet instructions. Drain and reserve pasta water.
Make the Sauce
- Add all of the roasted vegetables into a blender, squeezing the roasted garlic cloves out of the skins. Add the cream or cottage cheese, half of the parmesan and a splash of the reserved pasta water. Blend until smooth and creamy, double-check the seasoning and set aside.
Cook the Garlic Beef
- Place a large pan over medium-high heat and lightly spray with oil. Add the beef mince and season with dried Italian herbs, smoked paprika, garlic powder and salt and pepper, and cook for 5-6 minutes until no longer pink. Remove from the heat.
Combine
- In a large bowl, combine the pasta, beef mince and creamy red pepper sauce. Add the remaining Parmesan. Mix until well coated and creamy.
Serve
- Portion into 5x 750ml meal prep containers. Garnish with flat-leaf parsley and extra Parmesan.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Fridge
Store in airtight containers for up to 4 days. The sauce will thicken slightly as it chills, which is normal.
Freezer
Freeze for up to 3 months in freezer-safe containers. Thaw in the fridge overnight before reheating.
Reheating Instructions
Reheating
Pan: Add a splash of water and reheat over medium heat for 3–4 minutes until hot and creamy.
Microwave: Heat in 60–90 second bursts, stirring between each, until steaming.
Oven: Cover with foil and heat at 170°C for 10–12 minutes.
Air Fryer: Not recommended for pasta (can dry it out), but can work in a heatproof dish at 160°C for 5–7 minutes with foil on top.
Tip
If the pasta looks thick after reheating, stir in a small splash of water or stock to revive the sauce.
Watch How To Make The Recipe
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