EASY High-Protein Pasta Bolognese with Ground Beef, Mushrooms & Zucchini

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free, and Grana Padano is a less expensive cheese.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

Chop half of a white onion finely.

Chop 4 oz of mushrooms small.

Dice one medium green zucchini.

Mince four cloves of garlic.

Set the chopped vegetables aside.

Bring a pot of salted water to a boil.

Add 8 oz of dry pasta to the boiling water and cook according to box directions.

In a hexclad hybrid pan, heat 1 tbsp of light olive oil over medium-high heat.

Add 1 lb of ground beef (85% lean) to the pan and break it apart.

Season the meat with 1 tsp paprika, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and 1/8 tsp black pepper.

Add 1 tbsp Worcestershire sauce to the meat and stir to combine.

Cook the meat until browned and no longer pink, stirring occasionally.

Transfer the cooked meat to a plate lined with paper towels to absorb excess grease.

Pour off excess grease from the pan into a disposable container.

Add chopped onions and diced zucchini to the same pan and season with a little salt.

Stir the vegetables and cover the pan with a lid to help them cook down.

After about 9 minutes, drain the pasta, reserving 1/2 cup of pasta water.

Return the drained pasta to the pot and add the cooked meat.

Stir the vegetables and add them to the pot with the pasta and meat.

Pour the marinara sauce into a food processor and add 1 cup of plain Greek yogurt; blend until smooth.

Add the blended sauce to the pot with the pasta, meat, and vegetables; stir to combine.

Cover the pot to heat the sauce through with the warmth of the pasta and meat.

Once the vegetables are softened, create a well in the center of the pan and add a little more olive oil.

Add minced garlic to the oil and then add the chopped mushrooms; stir to combine.

Cover the pan and let the mushrooms cook for about a minute.

Season the mushrooms with a little salt and cook for another 30 seconds to a minute.

Stir all the cooked vegetables together and add a hit of Italian seasoning.

Transfer the pasta mixture to a serving bowl and stir to combine all ingredients.

Sprinkle Parmesan cheese and parsley (or basil) on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens