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This creamy garlic butter beef pasta, all cooked in one pan, is downright comforting. You get that buttery garlic sauce on every noodle with juicy beef for protein. The meal feels rich, but you seriously don’t need to spend forever to whip it up.
This dish came together during a crazy busy week when my dinner plans fell through. I tossed together what I had, and now my teens can’t stop asking for it! It’s become a weekly thing in our kitchen.
Mouthwatering Ingredients
- Pasta: The noodles soak up the sauce like a champ. Penne clings nicely, but any favorite shape will do
- Parmesan cheese: Freshly shredded parmesan melts in and adds salty, nutty goodness
- Italian seasoning: All those classic herbs in one jar so you don’t need half your spice rack
- Ground beef: Rich, filling, and tasty. Go for 80/20 if you love flavor, or lean if you want to cut fat
- Heavy cream (optional): That little bit takes your sauce from creamy to ultra-silky
- Butter: Unsalted works best since you can adjust salt at the end, making the sauce rich and smooth
- Beef broth: Adds meaty taste and helps tie the sauce together. If you’re watching sodium, grab the low-salt version
- Water: Lets you cook the pasta straight in the pan with everything else, making extra cleanup unnecessary
- Fresh garlic cloves: Go with fresh garlic for real flavor; the jar stuff just doesn’t cut it
Easy-to-Follow Steps
- Finish With Cheese And Beef:
- Toss the browned meat back into the pan. Sprinkle your Italian seasoning and parmesan, then stir like crazy until it’s all melted and gooey. If you want to take it up a notch, pour in a splash of cream and gently mix. Let the whole thing stay on low for a couple more minutes so the flavors blend.
- Simmer Pasta In The Pan:
- Drop in your dry pasta, pour in both the water and beef broth right after. Mix it all together so nothing sticks. Once it starts bubbling, turn the heat down and let it gently cook. Don’t put a lid on. Stir every few minutes for about 10-12 minutes. The pasta will suck up the tasty liquid and thicken the sauce. Taste at the end so you get that perfect bite.
- Start With Browning Beef:
- Break up the ground beef in a deep skillet on medium-high heat and let it cook until you get that nice brown on it. It takes around 5-7 minutes until there’s zero pink. Toss in salt and pepper as you go to bring out flavors. Drain, but leave a little fat for extra yum.
- Butter and Garlic Go Next:
- Turn your pan to medium and put the butter in so it melts. Add chopped garlic and keep it moving in the pan for a minute and a half. You want it smelling amazing and just a bit golden. Don’t let it brown, or it’ll get bitter! This step is what gives the dish its awesome depth.
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The real game changer here is melting the garlic in butter before anything else. I picked up this trick from an old lady cooking in Florence. She always said that infusing the butter slowly is what makes the flavor deep, but not harsh. Totally makes a difference in every bite.
Dreamy Noodle Texture
When you cook your pasta right in the pan with the sauce, magic happens because everything gets thick and creamy, no extra pots. Just keep an eye on your liquid. If things are soaking up too fast and the noodles seem hard, splash in a bit more broth or water. If it’s too soupy, simmer with the lid off for a couple more minutes. You want the noodles lightly firm, with a bit of bounce. All that starch gets released into the sauce and makes it even better.
Easy Swaps
You can totally change things up to match whatever you’ve got. Try chicken or turkey instead of beef if you’re feeling lighter. You want to make it plant-based? Use a ground meat alt. Out of Italian seasoning? Oregano, basil, and thyme together do the trick. You can replace cream with cream cheese for similar creaminess. And for dairy-free, use olive oil instead of butter and go with nutritional yeast. The meal turns out awesome no matter the swaps, so there’s tons of wiggle room.
Veggie Add-Ins to Try
Make it a full meal in one by sneaking in veggies. Stir in frozen peas right at the end for color and sweetness. A few handfuls of baby spinach wilted in just before you eat gives you more vitamins. Mushrooms, cooked in with the meat, add a savory, meat-like twist. Bell peppers (pop them in when you add the garlic) bring color and crunch. Cherry tomatoes, tossed in last, burst with tang that balances out the creamy sauce.
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Frequently Asked Questions
- → Can I choose another pasta shape?
Absolutely! While spaghetti or penne are ideal, any pasta will work. Short shapes like rotini or elbows hold up well in this recipe. Just adjust the cook time for the chosen type.
- → How do I make it vegetarian?
Swap the meat for plant-based substitutes, mushrooms, or even a mix of veggies like bell peppers and zucchini. Switch the beef broth with a veggie version too!
- → Can I prepare this ahead?
It's best eaten fresh, but you can refrigerate leftovers for up to 3 days. The sauce thickens as it sits, so add a bit of cream or broth when reheating. Warm it up on low and stir often.
- → What sides go well with this?
It’s great as a standalone dish, but you could pair it with salad, crusty garlic bread, or roasted veggies. A light, fruity red wine pairs perfectly too.
- → How can I make it spicy?
Spice things up by adding red chili flakes when sautéing the garlic. You can also toss in chopped jalapeños, splash some hot sauce, or serve with extra red chili on the side.
- → Is milk a good replacement for cream?
If you’re out of cream, whole milk works, but the sauce won't be as thick. Half-and-half is also a great choice. For skim or low-fat milk, add it off the heat to avoid curdling.