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High Protein Garlic Beef Pasta

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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: 765kcal
Servings: 5 People
Metric - Imperial

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

Method

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.
Serving 500gCalories 765kcalCarbohydrates 80gProtein 64gFat 19gSaturated Fat 3gPolyunsaturated Fat 1.32gMonounsaturated Fat 4.68gTrans Fat 0.3gCholesterol 28.5mgSodium 456.6mgPotassium 955.7mgFiber 11gSugar 10.6gVitamin A 647IUVitamin C 84.87mgCalcium 265.1mgIron 4.5mg