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One-Pot Creamy Beef and Garlic Butter Pasta

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A quick and easy one-pot pasta dish with ground beef, garlic, and a creamy parmesan sauce, perfect for busy weeknights.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb (450 g) ground beef
  • 4 cloves garlic, minced
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp red pepper flakes (optional, for heat)
  • 3 cups beef broth
  • 2 cups milk (or substitute heavy cream for extra richness)
  • 12 oz (340 g) pasta — penne, rotini, or fettuccine work well
  • 1 tsp Italian seasoning
  • ½ cup grated parmesan cheese
  • 2 tbsp butter
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat 1 tablespoon olive oil in a large deep skillet or pot over medium heat.
  2. Add 1 pound ground beef and cook, breaking it up, until fully browned, about 5 to 6 minutes. Drain excess fat if desired.
  3. Stir in 4 minced garlic cloves, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes. Cook for about 1 minute until fragrant.
  4. Pour in 3 cups beef broth and 2 cups milk. Stir to combine and scrape any browned bits from the bottom of the pan.
  5. Add 12 ounces of pasta and 1 teaspoon Italian seasoning, making sure the pasta is mostly submerged in the liquid.
  6. Bring the mixture to a gentle simmer. Cover and cook for 12 to 15 minutes, stirring occasionally so the pasta cooks evenly and nothing sticks. Check doneness a few minutes before time is up.
  7. Reduce heat to low. Stir in ½ cup grated parmesan cheese and 2 tablespoons butter until melted and the sauce is creamy.
  8. Taste and adjust seasoning. If the sauce is too thick, add a splash of milk or broth to loosen it.
  9. Garnish with chopped fresh parsley and extra parmesan before serving. Serve hot.

Notes

Use low-sodium broth for better control over salt levels. To make it lighter, use low-fat milk or heavy cream for extra creaminess. For added nutrition, toss in fresh spinach at the end until wilted.

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