Go Back
–+ servings
One-Pot Creamy Beef and Butter Pasta served in a bowl

One-Pot Creamy Beef and Garlic Butter Pasta

This one-pot creamy beef and garlic butter pasta is a quick and comforting dish made with ground beef, garlic, and pasta simmered in a rich sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 640
Ingredients Method Nutrition Notes

Ingredients
  

For the pasta
  • 12 oz 12 oz (340 g) pasta — penne, rotini, or fettuccine work well Short tubular pastas like penne or rotini hold sauce best, while fettuccine gives a silkier mouthfeel.
  • 3 cups 3 cups beef broth Use vegetable broth for a vegetarian option.
  • 2 cups 2 cups milk Or substitute heavy cream for extra richness.
For the meat and seasoning
  • 1 lb 1 lb (450 g) ground beef Can substitute with ground turkey or plant-based crumble for a lighter option.
  • 4 cloves 4 cloves garlic, minced
  • ½ tsp ½ tsp salt Adjust to taste.
  • ½ tsp ½ tsp black pepper
  • ½ tsp ½ tsp red pepper flakes Optional, for heat.
  • 1 tsp 1 tsp Italian seasoning
For finishing touches
  • ½ cup ½ cup grated parmesan cheese Use freshly grated for best results.
  • 2 tbsp 2 tbsp butter Can replace with vegan butter for a dairy-free version.
  • Fresh parsley, chopped, for garnish Add for color and freshness.
For cooking
  • 1 tbsp 1 tbsp olive oil

Method
 

Preparation
  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 you prefer less grease.
  3. Stir in minced garlic, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes; cook for about 1 minute until fragrant.
Cooking the Pasta
  1. Pour in 3 cups beef broth and 2 cups milk. Stir to combine and scrape any browned bits from the bottom of the pan.
  2. Add 12 ounces pasta and 1 teaspoon Italian seasoning, pushing the pasta down so it is mostly submerged in the liquid.
  3. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes, stirring occasionally to prevent sticking and to check doneness.
Finishing
  1. Once the pasta is tender, reduce heat to low and stir in ½ cup grated parmesan cheese and 2 tablespoons butter until melted and creamy.
  2. Taste and adjust seasoning, adding more milk or broth if the sauce is too thick.
  3. Garnish with chopped fresh parsley and serve hot with garlic bread or a simple green salad.

Nutrition

Serving: 1Calories: 640kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 12gSodium: 850mgFiber: 3gSugar: 6g

Notes

Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce and stir until heated through.

Tried this recipe?

Let us know how it was!