One-Pot Creamy Beef and Garlic Butter Pasta
A creamy pasta dish enriched with savory beef and garlic, perfect for quick weeknight dinners with minimal cleanup.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes optional, for heat
- 3 cups beef broth
- 2 cups milk or heavy cream for extra richness
- 12 oz pasta (penne, rotini, or fettuccine)
- 1 tsp Italian seasoning
- ½ cup grated parmesan cheese
- 2 tbsp butter
- Fresh parsley, chopped for garnish
Instructions
Cooking Instructions
- In a large deep skillet or pot, heat the olive oil over medium heat until shimmering.
- Add the ground beef and cook for 5-6 minutes, breaking it up with a spatula until it’s browned and no longer pink.
- Stir in the minced garlic, salt, black pepper, and red pepper flakes. Cook for another minute until the garlic is fragrant and slightly golden.
- Pour in the beef broth and milk, stirring well to combine all the flavors.
- Add the pasta and Italian seasoning, ensuring that the pasta is mostly submerged in the liquid.
- Bring the mixture to a simmer, then cover and cook for 12-15 minutes. Stir occasionally until the pasta is tender and has absorbed the liquids.
- Reduce the heat to low, and stir in the parmesan cheese and butter. Mix until they are melted and the sauce is creamy.
- Adjust seasoning if needed. If the sauce is too thick, add a splash of milk or broth until you reach your desired creaminess.
- Garnish with fresh parsley and an extra sprinkle of parmesan. Serve hot with garlic bread or a refreshing side salad!
Notes
To store leftovers, transfer the pasta to an airtight container and refrigerate. It can be frozen for up to 3 months. When reheating, add a bit of broth or milk to maintain creaminess.