Creamy Ground Beef Pasta (No Tomato Sauce)
This creamy ground beef pasta skips the tomato sauce for a rich, savory alternative perfect for those with acid reflux or tomato sensitivities. It’s a comforting, quick, and versatile dish ready in 40 minutes ideal for weeknight dinners.
Equipment
- 1 Large Skillet For browning beef and sauce
- 1 Saucepan For boiling pasta
- 1 Wooden Spoon For breaking and stirring
- 1 Colander To drain pasta
Ingredients
- 1 lb Ground beef 85-90% lean; substitute turkey or plant-based if desired
- 8 oz Pasta Penne rigatoni, or fettuccine; whole wheat for added nutrition
- 2 tbsp Olive oil Or butter for richer flavor
- 1 Yellow onion Finely diced about 1 cup
- 3-4 cloves Garlic Minced about 1 tbsp
- 2 cups Beef broth Low-sodium preferred
- 1 cup Heavy cream Substitute half-and-half or Greek yogurt if needed
- 1 cup Parmesan cheese Freshly grated
- 1 tbsp Italian seasoning
- To taste Salt & black pepper
- Optional Fresh herbs Parsley basil, or chives for garnish
Instructions
- Bring a pot of salted water to boil. Dice the onion and mince the garlic.
- Heat olive oil in a large skillet over medium-high heat. Brown ground beef, breaking into crumbles. Cook 5-7 minutes until no longer pink.
- Add onion and cook 3-4 minutes until translucent. Add garlic and cook 30 seconds more.
- Add beef broth, scraping up browned bits. Simmer for 5-7 minutes to reduce by one-third.
- Reduce heat and stir in heavy cream. Simmer 5 minutes, stirring occasionally.
- Meanwhile, cook pasta al dente according to package directions. Reserve ½ cup pasta water before draining.
- Add pasta to sauce. Toss to coat, adding reserved water as needed.
- Stir in Parmesan cheese and Italian seasoning. Season with salt and pepper. Garnish with herbs and serve hot.
Notes
Nutrition (Per Serving)
- Protein: 32g
- Carbs: 42g
- Fat: 28g
- Fiber: 2g
- Sodium: 620mg