Making high protein pasta dishes has been so easy since Barilla started making their Protein Plus pastas. I have no affiliation with Barilla at all but I am just a huge fan of this line of pastas. My favorite is their “Thin Spaghetti.”
I really like spaghetti but I’m not a huge fan of twisting it around my fork and dropping all the sauce back into the bowl in the process. What I end up doing then is cooking the pasta, then using a pair of kitchen shears to cut it up into smaller, bite-size pieces. Then I can just scoop up the pasta along with the sauce + accompanying veggies, etc with my fork, no manipulation needed, and eat it all much more easily. Weird habit, I know, but worth it.
This recipe is also a one-pot pasta meal, meaning the pasta itself is cooked in the sauce. I love cooking pasta this way because the pasta itself absorbs all the delicious flavors of the sauce while cooking and the starches that are usually discarded in the pasta water stay in the sauce to thicken it nicely. After learning this technique, I rarely cook pasta any other way. And it’s much easier to clean up because I don’t have a giant pasta pot to wash up.
|Total Fat||16.8 g|
|Total Carbs||29.7 g|
|Total Protein||31.9 g|
Since this is a meal prep, I made a couple changes to the traditional Carbonara that would be made and then served.
First, I undercooked the spaghetti. Since the pasta will be frozen and then microwaved or re-heated, the pasta will get more cooking time later and I’ve found it works best to slightly undercook the spaghetti.
Second, mushrooms are sometimes included in a carbonara sauce but these don’t freeze and reheat well so I omitted them.
Third, to give this a little extra protein kick and a hint of creaminess (I love a good creamy tomato sauce) I added nonfat greek yogurt to the dish after cooking. I love adding nonfat greek yogurt to many dishes (pastas, chicken salads, sandwich spreads, etc) to give them some extra protein and creamy taste.
High Protein One-Pot Spaghetti Bolognese
- 1/2 stick (4 tbsp) butter
- 2 onions, chopped
- 1 lb carrots, chopped
- 12 cloves/tsp chopped garlic
- 1.5 lb lean 93% ground beef
- 1 lb lean 90% ground pork
- 28 oz can tomato puree
- 6 oz can tomato paste
- 1 cup water
- 2 containers 5.3 oz nonfat greek yogurt (1 cup)
- Melt butter in a large Dutch oven or pot over medium-high. Add onions and cook, stirring occasionally, until lightly browned, 10-12 minutes.
- Add carrots and garlic and stir occasionally until softened, 7-8 minutes.
- Add beef and pork and cook, stirring and breaking up with a spoon, until no longer pink and just cooked through, 8 to 10 minutes.
- Add tomato puree, tomato paste, and water. Bring to a boil, then turn heat to low and cook for one hour.
- Break uncooked pasta in half and add to dutch oven, stirring until covered with sauce. Cook for 8-10 minutes until just barely al dente, still slightly crunchy.
- Remove pot from heat and let stand for 10-15 minutes to cool slightly before mixing in greek yogurt.