10 oz (300 g) chickpea or lentil pasta (or any high-protein pasta)

1 tbsp olive oil

1 medium onion, finely diced

1 medium green bell pepper, finely diced

1 lb (450 g) lean ground beef

4 garlic cloves, crushed

1 tbsp dried oregano

1 tsp paprika

½ tsp salt

¼ tsp black pepper

2 tbsp tomato paste

1 cup (250 g) tomato sauce or passata

½ cup (125 g) light cream cheese

½ cup (125 g) light sour cream

6–8 fresh basil leaves, torn

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Cook the pasta: Boil a large pot of salted water and cook pasta according to package directions. Reserve 1–2 cups of pasta water, then drain and set aside.
Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and green bell pepper. Cook 3–4 minutes until soft.
Cook the beef: Add ground beef and cook until browned, breaking it apart as it cooks. Add garlic, oregano, paprika, salt, and pepper. Stir for 1–2 minutes.
Build the sauce: Stir in tomato paste and tomato sauce. Simmer 5 minutes until the sauce thickens and flavors meld.
Add creaminess: Mix in cream cheese and sour cream until smooth and creamy. Heat through without boiling.
Combine pasta and sauce: Toss pasta into the skillet. Add reserved pasta water if the sauce is too thick. Ensure pasta is fully coated.
Finish with basil: Sprinkle torn fresh basil leaves on top. Taste and adjust seasoning. Serve immediately.

Extra flavor: Let tomato paste simmer a few extra minutes before adding cream for richer depth.
Sauce consistency: Use reserved pasta water to thin out the sauce for glossy, silky texture.
Veggie boost: Add mushrooms, spinach, or zucchini during the sauté step.
Protein variation: Swap ground beef with turkey, chicken, or plant-based crumbles.
Make ahead: This pasta stores well in the fridge for up to 4 days and freezes for up to 3 months.