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

1 tablespoon olive oil

1 medium onion, finely diced

1 medium green bell pepper, finely diced

1 pound (450 g) lean ground beef

4 garlic cloves, crushed

1 tablespoon dried oregano

1 teaspoon paprika

½ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons tomato paste

1 cup (250 g) tomato sauce, passata

½ cup (125 g) light cream cheese

½ cup (125 g) light sour cream

6–8 fresh basil leaves

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Boil a large pot of salted water and cook the pasta according to the package instructions. Reserve 1-2 cups of pasta water, drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and green bell pepper, cooking for 3-4 minutes until softened.
Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in garlic, oregano, paprika, salt, and black pepper, cooking for 1 minute.
Stir in tomato paste and tomato sauce. Simmer for 5 minutes.
Add cream cheese and sour cream, stirring until smooth and creamy. Heat through.
Add cooked pasta to the skillet and toss with the sauce. Add reserved pasta water as needed to loosen the sauce.
Tear basil leaves and sprinkle over the pasta. Adjust seasoning and serve hot.