Quick Creamy Beef Pasta
This Quick Creamy Beef Pasta recipe delivers a comforting and satisfying meal in under 30 minutes. Tender pasta is coated in a luscious, creamy sauce with savory ground beef, making it a perfect weeknight dinner option that's both easy and delicious.
Equipment
- Large pot
- Large skillet
- Strainer or colander
- Measuring cups
- Measuring spoons
- Mixing spoon or spatula
- Knife
- Cutting board
Ingredients
- 1 pound pasta penne, rotini, or your favorite shape
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ cup milk
- ¼ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt to taste
- Pepper to taste
- ½ cup frozen peas optional
- ¼ cup chopped fresh parsley optional
- Red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Drain the pasta well and set aside.
- While the pasta is cooking, brown the ground beef in a large skillet over medium-high heat.
- Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- Stir in the condensed cream of mushroom soup, milk, sour cream (if using), Parmesan cheese, and Italian herbs.
- Season with salt and pepper to taste.
- Bring the sauce to a simmer, stirring constantly, until heated through and slightly thickened, about 2-3 minutes.
- Add the cooked pasta to the skillet with the sauce and beef mixture.
- Toss to coat the pasta evenly in the creamy sauce. If you're using peas, add them now and stir them in.
- Cook for another minute or two, allowing the pasta to absorb some of the sauce.
- Serve immediately, garnished with fresh parsley and red pepper flakes, if desired.
Notes
For extra flavor, use a blend of ground beef and ground Italian sausage or add a tablespoon of Worcestershire sauce while browning the beef. If the sauce is too thick, add more milk. If it's too thin, simmer it longer. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding milk if needed.