Ingredients
Scale
- 8 oz chickpea or lentil bowtie pasta (for high protein)
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 lb lean ground beef (at least 90%)
- 1 can (10.5 oz) reduced-sodium cream of mushroom soup
- 1/2 cup unsweetened almond milk or low-fat milk
- 1/2 cup plain Greek yogurt (adds protein and creaminess)
- 1 cup shredded sharp cheddar cheese
- Salt and freshly ground pepper to taste
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Cook the Pasta: Cook chickpea bowtie pasta in salted boiling water until al dente (follow package directions). Drain and set aside.
- Cook the Beef: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft (about 3 minutes). Add minced garlic and stir for 30 seconds. Add ground beef and cook until fully browned. Drain excess fat if needed.
- Make It Creamy: Lower the heat. Stir in cream of mushroom soup and almond milk. Once well combined, add Greek yogurt and shredded cheddar cheese. Stir until melted and the sauce is smooth and creamy.
- Combine Everything: Add cooked pasta to the skillet. Gently toss to coat the noodles evenly with the creamy beef mixture. Taste and season with salt and pepper as needed.
- Serve and Garnish: Serve hot straight from the skillet. Garnish with chopped parsley or chives for a fresh pop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 279 kcal
- Sugar: 2.8 g
- Fat: 13.6 g
- Carbohydrates: 22.9 g
- Fiber: 2.9 g
- Protein: 19.4 g