Protein Pasta Bolognese (Beef, Mushrooms & Zucchini)
This Protein Pasta Bolognese is a hearty, flavor-packed meal made with ground beef, zucchini, mushrooms, and a creamy Greek yogurt marinara sauce. It’s high in protein, easy to make, and perfect for meal prep. Packed with hidden veggies and rich flavors, this quick and nutritious dish is a family favorite. Serve with garlic bread and a crisp salad for a complete meal!
We’re making a high-protein, flavor-packed bolognese-style pasta! What sets this recipe apart is my quick hack for getting a rich and creamy bolognese-style sauce in seconds with just two ingredients—a jar of marinara and Greek yogurt. Plus, I have a few tricks for making sure the Greek yogurt doesn’t curdle.
I love using zucchini and mushrooms because they are easily digestible and full of flavor. Sautéing the onions helps to soften them, making them easier on digestion. I try to add vegetables to my pasta dishes whenever I can so my family can eat more vegetables. This recipe is a wonderful way to pack them in without being detectable. They add a rich flavor to the dish and tons of nutrition. Quick, easy, and absolutely delicious! I love making this easy pasta dish in my HexClad Hybrid pans!
Is this a traditional bolognese recipe?
No, this is a quick and high-protein version of bolognese. Traditional bolognese simmers for hours and typically includes a soffritto of carrot, onion, and celery. This recipe skips the long cooking time and allows you to make a rich, flavorful sauce in minutes without needing those base vegetables.
Why You’ll Love This Protein Pasta Recipe
- High-Protein & Satisfying: This bolognese sauce is packed with grams of protein from lean ground beef and Greek yogurt.
- Rich & Hearty Flavor: A combination of tomato paste, garlic, and Worcestershire sauce creates a deep, savory taste.
- Veggie-Packed & Balanced: Mushrooms, zucchini, and onions add texture and nutrients without overpowering the dish.
- Easy to Make & Meal Prep-Friendly: Cook once and enjoy delicious leftovers all week!
Ingredients & Substitutions
Here is everything you need to make ground beef bolognese protein pasta:
Ground Beef: Swap with ground turkey or turkey mince for a leaner option.
Protein Penne Pasta: Any high-protein pasta or wide pastas like pappardelle can work. You can also make it gluten-free with chickpea pasta or brown rice pasta.
Plain Greek Yogurt: You can Substitute with cottage cheese blended in a food processor or vegan recipes can use cashew cream. The cottage will add a slightly grainy texture to the sauce.
Parmesan Cheese: Swap with vegan parmesan cheese or nutritional yeast for a dairy-free option.
Marinara Sauce: Use crushed tomatoes with Italian herbs and a splash of red wine for a homemade version.
Olive Oil: Can be replaced with avocado oil or a small amount of butter for a richer flavor.
Paprika, Garlic Powder, Italian seasoning: any of these can be replaced with your favorite seasonings including oregano and thyme.
Worcestershire Sauce: You can omit this. Be sure to use verified gluten-free if needed.
Yellow Onion: Use any variety of onion including red onion or white onion.
Zucchini: You can replace it with yellow squash, carrots, or celery.
Mushrooms: Use any variety of mushrooms that you like.
Fresh Garlic Cloves: You can use garlic powder with the vegetables if you don’t have fresh.
How to Make My High-Protein Bolognese Pasta with Veggies Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Cook the Pasta
Bring a large pot of water to a boil, salt generously, and cook protein pasta according to package instructions. Reserve 1/2 cup pasta water before draining. Drain the pasta and return to the warm pot.
Step 2: Blend the Sauce
Add 1 24 ounce jar of marinara sauce and 1 cup of plain greek yogurt to a blender or food process and blend until smooth. Set aside.
Step 3: Brown the Meat & Vegetables
Finely dice 1 zucchini, 1/2 white onion, 3 ounces of mushrooms and mince 4 cloves of garlic.
In a skillet over medium-high heat, add ground beef, breaking it apart, and 1 tbsp Worcestershire Sauce, 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp Italian seasoning, and a dash of pepper and cook until browned, about 8-10 minutes. Drain excess fat if needed. Add the cooked meat to the pot of cooked pasta and cover with a lid to stay warm.
Drain excess oil from the skillet and return to medium-high heat. Add chopped onion and zucchini, sautéing for 5-7 minutes until softened. Add the chopped mushrooms and minced garlic and sauté for an additional 2-3 minutes or until the mushrooms are soft.
Step 4: Combine and Serve
Add the sauted vegetables to the pot of warm pasta and meat. Pour in the sauce and stir until well blended. Add some reserved pasta water if needed for consistency. Sprinkle with parmesan cheese and fresh basil. Enjoy!
Expert Recipe Tips
Use a Food Processor: Finely chop the veggies for a smoother sauce that blends seamlessly with the pasta.
Low-Carb Option: Serve the sauce, meat, and veggies with spiralized zucchini or swap for low-carb lasagna noodles.
Avoid Curdled Greek Yogurt: Greek yogurt will curdle if brought to a boil. Adding the sauce to the warm pasta, meat, and veggies will quickly warm up the sauce and maintain the creaminess of the Greek yogurt. If you need to reheat the pasta, use low temperatures and warm it up gradually.
Delicious Serving Suggestions
- My Go-To Side: I always serve this with a side of garlic bread and a crisp green salad for a balanced meal.
- Extra Cheesy? Yes, Please!: If you love cheese like I do, melt extra parmesan or vegan parmesan on top for that perfect finishing touch.
- Want More Flavor?: A pinch of Italian herbs or extra red pepper flakes adds an amazing boost of taste.
- Meal Prep Magic: This bolognese is perfect for meal prepping—just portion it into airtight containers for easy grab-and-go lunches.
- Sneaky Veggies for the Kids: If you’ve got picky eaters, blend the sauce for a smooth, hidden-veggie-packed dish that they won’t even notice!
Do you love Italian-inspired food? Check out more of my easy and nutritious Italian-inspired recipes:
- Creamy Italian Dressing Quick Olive Garden Copycat
- Best Chopped Italian Sandwich Viral Grinder Salad
- Greek Yogurt Flatbread Protein Naan Bread [No Yeast]
- Gluten-Free Breadsticks Easy Olive Garden Copycat
- Best Cottage Cheese Pizza Bowl Low Carb Viral Recipe
Protein Pasta Bolognese (Beef, Mushrooms & Zucchini)
Ingredients
- 10 ounces protein penne pasta (gluten-free)
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- dash pepper
- 1 tablespoon Worcestershire Sauce
- 1/2 yellow onion
- 1 zucchini
- 4 ounces mushrooms
- 4 cloves garlic
- 1 cup greek yogurt
- 24 ounces marinara sauce
- 2 ounces parmesan cheese
Instructions
- Bring a large pot of water to a boil, salt generously, and cook protein pasta according to package instructions. Reserve 1/2 cup pasta water before draining. Drain the pasta and return to the warm pot.
- Add 1 24 ounce jar of marinara sauce and 1 cup of plain greek yogurt to a blender or food process and blend until smooth. Set aside.
- In a skillet over medium-high heat, add ground beef, breaking it apart, and 1 tbsp Worcestershire Sauce, 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp Italian seasoning, and a dash of pepper and cook until browned, about 8-10 minutes. Drain excess fat if needed. Add the cooked meat to the pot of cooked pasta and cover with a lid to stay warm.
- Drain excess oil from the skillet and return to medium-high heat. Add chopped onion and zucchini, sautéing for 5-7 minutes until softened. Add the chopped mushrooms and minced garlic and sauté for an additional 2-3 minutes or until the mushrooms are soft.
- Add the sauted vegetables to the pot of warm pasta and meat. Pour in the sauce and stir until well blended. Add some reserved pasta water if needed for consistency. Sprinkle with parmesan cheese and fresh basil. Enjoy!
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Delicious!! The greek yogurt made it really creamy.
Thank you, Freddi!
I’m a huge pasta lover, and this didn’t dissapoint! Super great flavors
Thank you, Caryn! That means a lot!! 🙂
Thank you for sharing this recipe! We loved it!
This pasta is a hit in my family and I hope you enjoy it too 🙂