Creamy Garlic Beef Pasta
ID: 7d96c643...
An incredibly delicious and high-protein meal prep recipe featuring lean ground beef, a creamy homemade roasted red pepper sauce, and fusilli pasta. Perfect for weekly meal prep, each serving is packed with 64g of protein and stays fresh in the fridge or freezer.
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🍳 烹飪流程
Prep and roast the tomatoes, bell peppers, and garlic bulb at 200°C (400°F) for 30-40 minutes. → Boil the pasta in salted water for one minute less than package instructions, reserving some pasta water. → Brown the lean beef mince in a pan over high heat with Italian herbs, paprika, garlic powder, and seasoning. → Blend the roasted vegetables, cream cheese, parmesan, and reserved pasta water until smooth to create the sauce. → Mix the pasta, beef, and sauce in a large bowl, then portion into containers and top with parmesan and parsley.
烹飪步驟
簡短烹飪順序
Prep and roast the tomatoes, bell peppers, and garlic bulb at 200°C (400°F) for 30-40 minutes. → Boil the pasta in salted water for one minute less than package instructions, reserving some pasta water. → Brown the lean beef mince in a pan over high heat with Italian herbs, paprika, garlic powder, and seasoning. → Blend the roasted vegetables, cream cheese, parmesan, and reserved pasta water until smooth to create the sauce. → Mix the pasta, beef, and sauce in a large bowl, then portion into containers and top with parmesan and parsley.
開場介紹
An incredibly delicious and high-protein meal prep recipe featuring lean ground beef, a creamy homemade roasted red pepper sauce, and fusilli pasta. Perfect for weekly meal prep, each serving is packed with 64g of protein and stays fresh in the fridge or freezer.
步驟 1
Prepare the vegetables by cutting the 4 large tomatoes into quarters, slicing the 2 red bell peppers in half and removing the seeds, and slicing the whole garlic bulb directly in half.
步驟 2
Arrange the quartered tomatoes, bell peppers, halved garlic bulb, and 100g of cherry tomatoes onto an oven tray lined with parchment paper.
步驟 3
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, and salt and black pepper to taste.
步驟 4
Toss the vegetables thoroughly with clean hands to coat them evenly with the oil and spices. Roast in the oven at 200°C (400°F) for 30 to 40 minutes (or air fry at 190°C / 375°F for 18-22 minutes).
步驟 5
Bring a large pot of water to a boil, season generously with salt, and cook 500g of fusilli pasta for 1 minute less than the package instructions. Drain, making sure to reserve some of the pasta water.
材料清單
重要提醒
Peeling the skins off the roasted bell peppers is highly recommended to ensure the blended sauce turns out perfectly smooth without any stringy textures.
Mixing the sauce, beef, and pasta in a separate bowl off the heat prevents the cream cheese in the sauce from splitting or turning grainy from high heat.
Let the meal prep containers cool down for 15-20 minutes before putting on the lids. They can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.
When reheating the pasta, add a splash of water or stock to help rehydrate the sauce and keep it creamy.
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