64g Protein Pasta Meal Prep For The Week

beef

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and turkey is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and pecorino is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat, while margarine can be less expensive.

Quarter the 4 large tomatoes and place them on an oven tray lined with parchment paper.

Slice the 2 red bell peppers in half and remove the pith and seeds, then add to the tray.

Slice the whole bulb of garlic in half and add to the tray.

Add 100 g of cherry tomatoes to the tray.

Drizzle the vegetables with 2 tablespoons of extra virgin olive oil.

Season with 2 teaspoons of dried Italian herbs, 1 teaspoon of smoked paprika, 1 teaspoon of dried chili flakes, salt, and cracked black pepper to taste.

Mix the vegetables with clean hands to ensure they are well coated with oil and seasoning.

Roast the vegetables in the oven at 200° C (400° F) for about 30 to 40 minutes.

While the vegetables are roasting, bring a pot of water to a boil and season it with salt.

Add 500 g of your favorite pasta to the boiling water and cook for 1 minute less than the packet instructions.

In a large pan over high heat, add a touch of spray oil and then add 1 kilo of lean beef mince.

Spread the beef out in the pan and let it sit for a couple of minutes to build a crust.

Season the beef with 2 teaspoons of dried Italian herbs, 2 teaspoons of smoked paprika, 2 teaspoons of garlic powder, salt, and cracked black pepper (about 20 cracks worth).

After a couple of minutes, mix the beef around and continue to cook for about 6 to 8 minutes until browned and no longer pink.

Remove the cooked beef from the pan and set it aside.

Once the vegetables are done roasting, peel the skins off the bell peppers if desired.

Add all the roasted vegetables to a blender, including the garlic, and scrape any extra flavor from the parchment paper.

Add 150 g of light cream cheese or high protein cottage cheese and 35 g of Parmesan cheese to the blender.

Blend on high speed until smooth, adjusting with reserved pasta water to achieve a pourable consistency.

Taste the sauce and adjust seasoning with salt and cracked black pepper if needed.

In a large bowl, layer the cooked pasta, the beef, and the sauce, mixing everything together to coat the pasta evenly with the sauce.

Optionally, add chopped flat leaf parsley for garnish.

Cooking Techniques

Equipment Needed

Spice Level: