High Protein Creamy Beef Pasta for Meal Prep

Finely dice the medium brown onion.

Heat a large skillet over medium heat and add the diced onion; sauté until translucent, about 3–4 minutes.

Add the extra lean beef mince to the pan, breaking it up with a spoon, and cook until fully browned, roughly 6–8 minutes.

Stir in the tomato paste and Mexican seasoning, mixing well to coat the meat.

Pour in the beef stock, bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes, allowing flavors to meld and the sauce to thicken slightly.

While the sauce simmers, combine cottage cheese, light cream cheese, garlic paste, and mixed herbs in a bowl; blend with a whisk or hand‑blender until smooth.

When the sauce has reduced, lower the heat and stir in the cheese mixture, cooking on low for 2–3 minutes until the sauce is creamy and well incorporated.

Meanwhile, bring a pot of salted water to a boil, add the chickpea pasta spirals, and cook according to the package directions (usually 7–9 minutes) until al dente.

Drain the pasta, reserving a small cup of cooking water.

Add the cooked pasta to the skillet with the beef and cheese sauce, tossing to combine; if the sauce is too thick, thin it with a splash of the reserved pasta water.

Divide the finished pasta into five equal containers for meal‑prep, allowing it to cool slightly before sealing.

Store the portions in the refrigerator and reheat in the microwave for 2–3 minutes before serving.