This easy and satisfying recipe brings together flavorful ground beef, fresh vegetables, and a creamy sauce that clings to perfectly cooked pasta. It’s a dish that’s not only quick to prepare but also a great way to sneak in some healthy veggies. A blend of spices adds warmth and depth, making it comforting and filling—perfect for a cozy weeknight dinner. Plus, the one-pan nature of this dish means less cleanup and more time to enjoy it. It’s an effortless way to make a hearty meal that your family will ask for again and again, including the picky eaters!
Why You’ll Love This Recipe
- Simple and quick to make, perfect for busy evenings.
- A colorful medley of nutritious vegetables.
- Creamy sauce that keeps everything moist and flavorful.
- Use of pantry staples makes it budget-friendly.
- One-pan cleanup means less time washing dishes!
Ingredients
- 1 pound (450 g) ground beef
- 1 medium onion (about 4.2 oz or 120 g), chopped
- 3 cloves garlic, minced
- 1 bunch green onions, chopped
- 5 oz (150–200 g) Swiss chard, chopped
- 5 oz (150 g) green beans, trimmed and cut into 1-inch pieces
- 3.5 oz (100 g) peas (fresh or frozen)
- ½ bell pepper (about 2 oz or 60 g), diced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes (adjust to taste)
- ¾ cup (200 ml) beef broth
- ¾ cup (200 ml) heavy cream
- 1 medium tomato (about 4.2 oz or 120 g), diced
- 1 small bunch fresh parsley, chopped
- Salt and pepper to taste
Ingredient Notes
Fresh ingredients are key to enhancing the flavors; feel free to swap in seasonal vegetables you have on hand. If you’re looking to lighten the dish, you could substitute the heavy cream with half-and-half or a non-dairy option like coconut milk.
Kitchen Tools Needed
- Large skillet or frying pan
- Pot for boiling pasta
- Wooden spoon or spatula
- Knife and cutting board
Step-by-Step Instructions
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Season with salt and pepper to taste.
- Once cooked, add the smoked paprika and Italian seasoning to the beef. Stir well to combine and let it cook for another minute.
- Meanwhile, cook your pasta according to the package instructions until al dente, then drain and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent and fragrant.
- Add the diced bell pepper, green beans, and diced tomato to the skillet. Cook for about 5 minutes until the vegetables start to soften.
- Pour in the beef broth and heavy cream, stirring until combined. Bring the mixture to a gentle simmer.
- Stir in the peas, chopped Swiss chard, and green onions. Cover and simmer for an additional 7 minutes until the greens are wilted.
- Add the cooked pasta to the skillet, tossing everything together until well mixed. If needed, adjust seasoning with salt, pepper, or additional chili flakes.
- Finally, sprinkle with fresh parsley before serving.
Pro Tips
- To enhance the creaminess, add a splash of pasta cooking water if the sauce is too thick.
- For added flavor, consider using a flavored beef broth, or even a homemade stock if you have it available.
- To save on cooking time, prep your vegetables ahead of time!
Common Mistakes
- Not seasoning the meat properly; always salt as you go for maximum flavor.
- Overcooking the pasta; remember it will continue to cook in the sauce!
- Forgetting to taste as you go—adjust spices according to your preference.
Variations
- Swap the ground beef for turkey or chicken for a lighter option.
- Add some grated cheese on top before serving for an extra layer of richness.
- Use different seasonal vegetables for a new twist on the recipe each time.
Serving Suggestions
Serve this dish warm, garnished with extra parsley and a sprinkling of freshly grated Parmesan cheese if desired. It pairs wonderfully with a crisp salad or crusty bread to soak up the creamy sauce.
Storage Instructions
Leftover pasta can be stored in an airtight container in the refrigerator for 3 to 4 days.
Reheating Tips
Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if necessary.
Nutrition Estimate
- Calories: Approximately 490 per serving
- Protein: 30 g
- Carbohydrates: 35 g
- Fat: 25 g
Recipe Summary
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: American
Course: Main Dish
Calories: ~490
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, just substitute the ground beef with lentils or a meat alternative and increase the volume of vegetables.
What if I don’t have beef broth?
You can substitute with chicken broth or vegetable broth, or even water in a pinch, although it will be less flavorful.
Can I freeze this dish?
Yes, but the texture of the cream might change. It’s best to freeze without the cream and add it when reheating.
How can I spice this up?
Feel free to add additional chili flakes or even some diced jalapeños for extra heat.
What’s the best pasta to use?
Any shape works well, but penne or fusilli tend to hold the sauce nicely.
This comforting pasta dish will quickly become a weeknight favorite, blending ease of preparation with robust flavors. The combination of beef, veggies, and a luscious sauce makes for a hearty meal that offers satisfaction in every bite.
Creamy One-Pan Beef Pasta
A hearty and comforting one-pan pasta recipe that combines ground beef, fresh vegetables, and a creamy sauce, perfect for a quick weeknight dinner.
Meat and Sauces
- 1 pound ground beef
- ¾ cup beef broth (Flavored beef broth recommended for extra taste.)
- ¾ cup heavy cream (Can be substituted with half-and-half or a non-dairy option.)
Vegetables
- 1 medium onion, chopped (About 4.2 oz or 120 g.)
- 3 cloves garlic, minced
- 1 bunch green onions, chopped
- 5 oz Swiss chard, chopped
- 5 oz green beans, trimmed and cut into 1-inch pieces
- 3.5 oz peas (fresh or frozen)
- ½ bell pepper, diced about 2 oz or 60 g
- 1 medium tomato, diced (About 4.2 oz or 120 g.)
- 1 small bunch fresh parsley, chopped
Spices
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes (Adjust to taste.)
Preparation
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Season with salt and pepper to taste.
- Once cooked, add the smoked paprika and Italian seasoning to the beef. Stir well to combine and let it cook for another minute.
- Meanwhile, cook your pasta according to the package instructions until al dente, then drain and set aside.
Cooking
- In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent and fragrant.
- Add the diced bell pepper, green beans, and diced tomato to the skillet. Cook for about 5 minutes until the vegetables start to soften.
- Pour in the beef broth and heavy cream, stirring until combined. Bring the mixture to a gentle simmer.
- Stir in the peas, chopped Swiss chard, and green onions. Cover and simmer for an additional 7 minutes until the greens are wilted.
- Add the cooked pasta to the skillet, tossing everything together until well mixed. If needed, adjust seasoning with salt, pepper, or additional chili flakes.
- Finally, sprinkle with fresh parsley before serving.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if necessary.
