A hearty and flavorful pasta dish featuring lean ground beef, roasted red peppers, and a creamy sauce, perfect for meal prepping.

Scale

380 g whole-wheat fusilli pasta

600 g lean ground beef (93% lean)

250 g roasted red peppers

400 g cherry tomatoes

100 g light cream cheese

300 ml low-sodium chicken broth

5 garlic cloves

Cook the whole-wheat fusilli pasta according to package directions until al dente.
Drain the pasta and set aside.
While the pasta cooks, brown the lean ground beef in a large skillet over medium-high heat.
Drain any excess fat from the beef.
Add minced garlic cloves to the skillet with the beef and cook for 1 minute until fragrant.
Stir in the roasted red peppers and cherry tomatoes.
Cook for 5-7 minutes, until the tomatoes begin to soften.
Reduce heat to low and stir in the light cream cheese until melted and smooth.
Pour in the low-sodium chicken broth and mix well to combine.
Bring the sauce to a gentle simmer.
Add the cooked fusilli pasta to the skillet with the beef and sauce.
Toss everything together until the pasta is evenly coated.
Serve immediately or portion into meal prep containers.

Recommended kitchen tools: Glass Meal Prep Containers, Instant Pot and Vacuum Sealer.

Keywords: beef pasta, roasted red pepper, high protein, meal prep, creamy pasta, fusilli, ground beef, healthy pasta