Creamy herb beef shells with garlic-turmeric infusion bring a comforting yet wellness-focused twist to classic pasta night. This recipe pairs tender pasta shells with savory ground beef, wrapped in a velvety cream sauce that carries subtle herbal notes and the golden warmth of turmeric. Garlic and turmeric not only enhance flavor but also add a layer of nutrition, making the dish indulgent yet mindful. Perfect for weeknight dinners or casual gatherings, this recipe delivers both flavor and balance in every bite.
Ingredients
- 12 ounces medium pasta shells
- 1 pound lean ground beef (90% lean recommended)
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon dried Italian herbs (oregano, thyme, basil mix)
- 1 teaspoon paprika
- 1 cup low-sodium beef broth
- 1 cup unsweetened almond milk or low-fat milk
- 1/2 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic and turmeric, cooking for 1 minute until fragrant. Add ground beef, breaking it apart, and cook until browned. Season with Italian herbs, paprika, salt, and pepper.
- Pour in beef broth and almond milk, stirring to combine. Reduce heat and simmer for 5–7 minutes until slightly thickened. Remove from heat, stir in Greek yogurt and Parmesan cheese for creaminess, then fold in pasta shells. Garnish with fresh parsley before serving.
Servings
Makes 6 servings
Nutritional Info (per serving, approx.)
Calories: 325
Protein: 23g
Carbohydrates: 34g
Fat: 11g
Fiber: 3g
Sodium: 290mg
Notes
Using Greek yogurt instead of heavy cream adds creaminess with less fat and more protein. Almond milk or low-fat milk keeps the sauce light while still rich. Turmeric provides both flavor and natural color, creating a golden, appetizing dish.
Tips
Cook the pasta just until al dente so it holds up when mixed with the sauce. For extra depth, toast the turmeric in olive oil for a few seconds before adding other ingredients. Use fresh parsley or cilantro for a bright finish. For a gluten-free version, swap the pasta shells with chickpea or lentil pasta.
Health Benefits
This recipe balances indulgence with nourishment. Lean ground beef provides high-quality protein and essential iron. Garlic supports immune health, while turmeric contains curcumin, known for its anti-inflammatory and antioxidant properties. Greek yogurt enhances gut health with probiotics and adds calcium. By swapping heavy cream with lighter options, this dish is lower in saturated fat but still rich in flavor.
Q & A
Q: Can I substitute chicken for beef?
A: Yes, ground chicken or turkey works well and reduces fat further.
Q: Can I make this dairy-free?
A: Absolutely. Use coconut yogurt and nutritional yeast instead of Greek yogurt and Parmesan.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
Q: Is turmeric flavor overpowering in this dish?
A: No, it adds a subtle earthy note and golden color without being overwhelming.
Q: Can I add vegetables?
A: Yes, spinach, zucchini, or bell peppers pair wonderfully and add extra nutrition.