High-Protein One-Pot Taco Pasta
Why this version is better
These swaps increase protein by approximately 12g per serving primarily from Greek yogurt's protein density (~17g per cup vs sour cream's ~2g). Fat drops meaningfully from 30g to ~18g per serving, keeping it in the moderate range. Calories fall comfortably under the 700 target. Carbs remain virtually unchanged, staying moderate. No flavor profile is lost as Greek yogurt provides the same tang as sour cream.
Cooking note: Replacing sour cream with non-fat Greek yogurt maintains the creamy emulsification in the sauce but requires stirring in off-heat to prevent curdling. Swapping full-fat Mexican cheese blend for reduced-fat version reduces fat without significantly altering melt behavior. Removing avocado (a topping) eliminates ~7g fat per serving with no structural impact on the dish.
Got a recipe you love? Paste the URL and Sage will healthify it.
Your first 3 are free — no credit card.
- 1 cupdiced sweet onion
- 1 lbground turkey (99% lean)Swapground turkeyground turkey (99% lean)
- 4 clovesgarlic cloves, minced
- 2 tablespoonstaco seasoning
- 2 teaspoonssmoked paprika
- 1 teaspoonground cumin
- 14.5 oz candiced tomatoes, drained
- 2 cupschicken broth
- ¾ cupwater, plus more as needed
- 8 ozcampanelle pasta, uncooked
- 1 to tastekosher salt
- 1 to tastefreshly ground black pepper
- ½ cupplain non-fat Greek yogurtSwapsour creamplain non-fat Greek yogurt
- ½ cupreduced-fat shredded Mexican cheese blend, plus more for toppingSwapshredded mexican cheese blendreduced-fat shredded Mexican cheese blend, plus more for topping
- 3 tablespoonsfresh cilantro, roughly chopped
More healthy recipes
Original recipe from source
Got a recipe you love? Paste the URL and Sage will healthify it.
Your first 3 are free — no credit card.