Description
This One-Pot Creamy Beef and Garlic Butter Pasta is a quick and comforting dinner perfect for busy weeknights. Ground beef is browned and simmered with garlic, onion, and Italian seasoning in beef broth, then combined with pasta and enriched with heavy cream and Parmesan cheese to create a luscious, creamy sauce. Ready in just 25 minutes, it’s a hearty meal that’s easy to prepare and minimal on cleanup.
Ingredients
Scale
Meat
- 1 lb ground beef
Dairy
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Produce
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- Fresh parsley, chopped (optional for garnish)
Pantry
- 1 teaspoon dried Italian seasoning
- 2 cups beef broth
- 8 oz pasta (penne or rigatoni)
- Salt and pepper, to taste
Instructions
- Brown the Beef: In a large pot over medium heat, cook the ground beef until browned, breaking it up into small pieces with a spoon for even cooking.
- Remove Excess Grease & Add Butter: Drain any excess grease from the cooked beef, then add the butter to the pot and melt it over medium heat to prepare for sautéing aromatics.
- Sauté Garlic and Onion: Add the minced garlic and finely chopped onion to the pot. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant, enhancing the flavor base.
- Add Italian Seasoning: Stir in the dried Italian seasoning and cook for another minute to release its aroma and flavor into the mixture.
- Cook Pasta in Broth: Pour in the beef broth and bring the mixture to a boil. Once boiling, add the pasta, reduce the heat to a simmer, and cook for about 10 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes until the sauce is creamy and thickened. Season with salt and pepper to taste.
- Garnish and Serve: Optionally, sprinkle chopped fresh parsley over the pasta before serving hot to add a fresh, vibrant touch.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- You can use any short pasta like penne, rigatoni, or rotini for best results.
- To add extra veggies, consider adding chopped bell peppers or mushrooms when sautéing the garlic and onions.
- Make sure to stir occasionally while the pasta simmers to prevent sticking at the bottom of the pot.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
