One Pan Creamy Beef Pasta
This one pan creamy beef pasta is the kind of dinner you’ll want to make on repeat. It’s rich, flavorful, and comes together with simple pantry staples. The sauce is thick and velvety from the mix of stock, cream, and parmesan, coating every piece of pasta perfectly. I love that it all cooks in one skillet, which means fewer dishes and more time to actually enjoy dinner. Plus, it reheats even better the next day — the sauce gets creamier and the flavor deepens.
Ingredients
- 2 tbsp olive oil
- ½ cup onion minced
- 1 tablespoon garlic minced
- 1 pound lean ground beef
- Salt to taste
- 1 teaspoon paprika
- ½ teaspoon rosemary
- 3 bay leaves
- 2 cups stock beef or chicken
- 1 cup penne pasta
- ¾ cup heavy cream/cashew cream/coconut milk
- ¼ cup grated parmesan cheese
- Parsley chopped (for garnish)
- Black pepper for garnish
Instructions
Sauté the Onion
- Heat olive oil in a large cast iron pan over medium heat.
- Add the minced onion and sauté until it turns slightly golden. This builds your flavor base.
Brown the Beef
- Add the ground beef and break it into small chunks as it cooks.
- Let it sear until it’s browned and crusty — that crust adds so much flavor.
- Add garlic and sauté for another minute until fragrant.
Season and Simmer
- Sprinkle in salt, paprika, and rosemary. Stir well to coat the beef evenly.
- Pour in the stock and add the uncooked penne pasta. Stir everything together.
- Lay the bay leaves on top and cover with a lid.
- Simmer for about 12–15 minutes, stirring occasionally, until the pasta is al dente. Add a bit more stock if it starts drying out.
Make It Creamy
- Once the pasta is cooked and most of the liquid has reduced, remove the bay leaves.
- Pour in the heavy cream and add the grated parmesan.
- Stir for another 1–2 minutes until the sauce thickens and turns creamy.
- Turn off the heat and let it sit for a few minutes so the sauce sets slightly.
Garnish and Serve
- Sprinkle chopped parsley and black pepper on top before serving.
- Serve it straight from the skillet while it’s warm and creamy.
Tried this recipe?Let us know how it was!