This Lebanese pasta recipe, known as Macarona bil Laban, features pasta tossed in a creamy garlic yogurt sauce, topped with spiced lean beef mince and toasted pine nuts. I love how it’s lower in calories, high in protein, and still incredibly flavorful. It’s the perfect quick and comforting meal that satisfies without feeling heavy.
Why You’ll Love This Recipe
I love this High Protein Lebanese Pasta because it’s a wholesome twist on traditional creamy pasta dishes. Made with lean beef mince and protein-rich yogurt, it offers 38 grams of protein per serving while keeping the calorie count light. The garlicky yogurt sauce blends beautifully with tender pasta and aromatic spices, making each bite rich yet refreshing. It’s quick to prepare, full of Lebanese flavors, and perfect for meal prep or busy weeknights.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Yogurt Pasta Base:
120 g pasta (bowtie, penne, spaghetti, or elbow pasta)
Salt for boiling pasta
220 g plain yogurt (Greek or Lebanese)
2–3 cloves garlic, minced
Salt & pepper to taste
1/4 tsp sumac (optional)
1 tsp dried mint (optional)
1/2 lemon, juiced (optional)
2–3 tbsp reserved pasta water
For the Lebanese Spiced Beef:
1/2 tsp olive oil
1/2 white onion, diced
1 birds eye chilli, diced (optional)
200 g lean beef mince
Salt & pepper to taste
1/4 tsp sumac
1/2 tsp paprika
1/2 tsp chilli powder (optional)
1 tsp Lebanese 7 Spice
Toppings & Garnish:
10 g pine nuts, toasted with olive oil and paprika
Fresh or semi-dried parsley
Directions
I bring a large pot of salted water to a boil, add the pasta, and cook it until al dente according to package directions. I reserve a few tablespoons of pasta water before draining.
In a bowl, I whisk the yogurt, garlic, lemon juice, and seasonings until smooth. I gradually add the pasta water to loosen the sauce and prevent curdling.
I toss the cooked pasta into the yogurt mixture until it’s well coated and creamy, then set it aside.
In a pan, I heat olive oil over medium heat and sauté the diced onion and chilli for 1–2 minutes. Then, I add the beef mince, breaking it apart with a spatula as it browns.
I season the beef with sumac, paprika, chilli powder, Lebanese 7 spice, salt, and pepper, cooking for 7–10 minutes until it’s fully cooked and aromatic.
To serve, I place the yogurt-coated pasta in bowls, spoon the spiced beef over the top, and finish with toasted pine nuts and parsley.
Servings and Timing
This recipe makes 2 servings. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Calories per serving: 440 Protein: 38 g Carbohydrates: 45 g Fat: 11 g
Variations
I sometimes like to swap the beef for ground chicken or turkey for a lighter option. For a vegetarian twist, I use sautéed mushrooms or lentils instead of meat. Adding roasted vegetables like zucchini or eggplant also gives the dish more texture and color. If I want an extra creamy sauce, I mix in a spoonful of labneh or a bit of tahini.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. I prefer to keep the yogurt pasta and beef in separate containers to preserve the texture. When reheating, I warm the beef gently on the stove and stir in a little water or yogurt to refresh the sauce. I avoid using high heat so the yogurt doesn’t curdle. This pasta also tastes delicious cold, especially on warmer days—I just give it a quick stir before serving.
FAQs
Can I make this pasta ahead of time?
Yes, I often prepare the components ahead. I cook the pasta and yogurt sauce together, store the beef separately, and combine them right before serving.
What kind of yogurt works best?
I prefer Greek or Lebanese yogurt because they’re thick and creamy. High-protein plain yogurt also works great for a lighter version.
How can I make it spicier?
I add more chilli or a dash of cayenne pepper to the beef mixture if I want extra heat.
Can I freeze this dish?
I don’t recommend freezing the yogurt sauce since it can separate. However, the cooked beef freezes well for up to a month.
What pasta shape holds the sauce best?
I like using bowtie or penne pasta—they catch the creamy yogurt sauce perfectly.
Conclusion
This High Protein Lebanese Pasta with Garlic Yogurt and Beef is one of my favorite weeknight meals. I love how it combines the comfort of pasta with the refreshing tang of yogurt and the warmth of Middle Eastern spices. It’s light yet satisfying, perfect for meal prep, and a delicious way to enjoy traditional Lebanese flavors in a high-protein, balanced meal.
High Protein Lebanese Pasta (Macarona bil Laban) is a flavorful and balanced dish combining creamy garlic yogurt-coated pasta with spiced lean beef mince and toasted pine nuts. It’s light, protein-rich, and full of Lebanese flavor—perfect for a quick, comforting meal.
Total Time:25 minutes
Yield:2 servings
Ingredients
For the Yogurt Pasta Base:
120 g pasta (bowtie, penne, spaghetti, or elbow)
Salt for boiling pasta
220 g plain Greek or Lebanese yogurt
2–3 cloves garlic, minced
Salt & pepper to taste
1/4 tsp sumac (optional)
1 tsp dried mint (optional)
1/2 lemon, juiced (optional)
2–3 tbsp reserved pasta water
For the Spiced Beef:
1/2 tsp olive oil
1/2 white onion, diced
1 birds eye chilli, diced (optional)
200 g lean beef mince
Salt & pepper to taste
1/4 tsp sumac
1/2 tsp paprika
1/2 tsp chilli powder (optional)
1 tsp Lebanese 7 Spice
Toppings & Garnish:
10 g pine nuts, toasted in olive oil with paprika
Fresh or semi-dried parsley
Instructions
Bring salted water to a boil and cook pasta until al dente. Reserve 2–3 tbsp pasta water before draining.
In a bowl, whisk together yogurt, garlic, lemon juice (if using), sumac, dried mint, salt, and pepper. Slowly stir in pasta water until smooth and creamy.
Toss hot pasta in the yogurt sauce until well coated. Set aside.
Heat olive oil in a skillet over medium heat. Sauté onion and chilli for 1–2 minutes.
Add beef mince and break apart while cooking. Season with sumac, paprika, chilli powder, Lebanese 7 spice, salt, and pepper. Cook until browned and cooked through, about 7–10 minutes.
Divide yogurt pasta into bowls. Top with spiced beef mince, toasted pine nuts, and parsley. Serve warm.
Notes
Use labneh or tahini in the yogurt sauce for added richness.
Substitute beef with turkey, chicken, mushrooms, or lentils for variation.
Store yogurt sauce and beef separately to maintain texture.
Best enjoyed fresh, but leftovers also taste great cold.
Avoid reheating yogurt sauce over high heat to prevent curdling.
