Cooking Steps

• Bring a large pot of salted water to a rolling boil. Add 10 oz of chickpea or high-protein pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add a finely diced medium onion and green bell pepper. Sauté for about 5 minutes until softened.
• Add 1 pound of lean ground beef, breaking it apart as it cooks. Cook for 5-7 minutes until browned. Add crushed garlic, oregano, paprika, salt and black pepper; stir well and cook for another minute.
• Mix in 2 tablespoons of tomato paste and 1 cup of tomato sauce or passata. Stir to combine and let simmer for 5 minutes.
• Reduce heat and stir in ½ cup of light cream cheese and ½ cup of light sour cream until well combined and creamy.
• Carefully add the cooked pasta to the skillet, tossing gently to coat all pasta strands with the sauce.
• Garnish with torn fresh basil leaves and serve warm in bowls.