35-Minute One-Pot Creamy Beef Pasta
If you need a quick and easy go-to recipe for pasta night, this One-Pot Creamy Beef Pasta is PERFECT. Pair it with Texas toast for a super cozy meal that will have you going back for seconds.
Ingredients
- 1 tablespoonolive oil or avocado oil
- 1onion (diced) and sliced mushrooms
- 2garlic cloves (minced)
- 1 poundground beef (90% lean)
- 1 tablespoonitalian seasoning
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspoonred pepper flakes (optional)
- 3 cupsbeef broth
- 128-ounce can crushed tomatoes ( (san marzano recommended))
- 16 ouncespasta (fusilli, rotini, or similar)
- ½ cupheavy cream
- ½ cupgrated parmesan cheese
Directions
- 1
Heat olive oil in a large Dutch oven (or heavy-bottomed pot with a lid) over medium-high heat. Add the diced onion, sliced mushrooms and minced garlic. Cook, stirring occasionally, until softened, about 4–6 minutes.
- 2
Add the ground beef to the pot. Season with italian seasoning, salt, pepper, and red pepper flakes (if using). Cook, breaking up the meat with a wooden spoon.
- 3
Pour in the beef broth and crushed tomatoes. Stir to combine. Increase the heat to bring the sauce to a simmer.
- 4
Add the pasta and reduce the heat to medium. Cover the pot and cook for 9–12 minutes, stirring occasionally, until the pasta is al dente.
- 5
Remove your pot from the heat. Stir in the heavy cream and half of the Parmesan cheese. If the sauce is too thick, add beef broth 1 tablespoon at a time to reach your desired consistency. If it’s too thin, cook over medium heat for a few more minutes to thicken.
- 6
Serve the creamy beef pasta immediately, topped with the remaining Parmesan cheese. The sauce will thicken slightly as it cools.