Ingredients
Method
- Boil 8 oz pasta in salted water until al dente (7-9 minutes). Reserve 1/4 cup pasta water then drain and rinse if using chickpea/lentil pasta.
- Heat olive oil in a skillet. Sauté white onion and bell peppers until softened.
- Cook beef in the pan with onion mixture until browned and no pink remains. Drain excess fat.
- Add garlic powder, paprika, salt, and pepper to the beef mixture. Stir to coat.
- Return cooked pasta to the pan. Add cubed cream cheese and shredded mozzarella. Stir until cream cheese melts.
- Gradually add milk and mix until sauce is smooth and noodles are fully coated. If using, fold in egg whites during final mixing.
- Optional: Add reserved pasta water to adjust sauce consistency. Serve immediately.
Notes
Rinsing chickpea/lentil pasta prevents clumping but removes some flavor—adjust to taste.
Use beef with 96% lean for lowest fat content.
Egg whites can be omitted for traditional approach but add 6g protein per serving.
Store leftovers in an airtight container for up to 3 days.
Use beef with 96% lean for lowest fat content.
Egg whites can be omitted for traditional approach but add 6g protein per serving.
Store leftovers in an airtight container for up to 3 days.