Creamy Tomato Beef Pasta
I love a creamy pasta, especially with a bunch of fresh veggies packed into it! This Creamy Tomato Beef Pasta was full of tomato, juicy beef, garlicky flavor, tender broccoli, and a silky gouda cheese sauce! This was really easy to make, and it featured some pantry staples, which made this meal pretty affordable and practical! It's perfect for a busy weeknight, when you've got low energy and a hungry family! It was packed with nutrients and there was plenty of leftovers to go around. My kids love bowtie pasta too, it's such a fun, underrated shape!
Equipment
Ingredients
For the creamy tomato beef pasta:
- 1 lb. Ground Beef
- 12 oz Bowtie Pasta
- 4 Garlic Cloves minced
- 1 Roma Tomato deseeded and diced
- 1 Yellow Onion diced
- 1 ½ cups Broccoli cut into bite sized pieces
- 1 ½ cups Gouda Cheese freshly shredded
- 1 cup Heavy Cream
- ⅓ cup Starchy Pasta Water
- 2 tbsp Tomato Paste
- 1 tbsp Olive Oil
- 1 ½ tsp Salt divided
- ½ tsp Black Pepper divided
- ½ tsp Italian Seasoning
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ¼ tsp Red Pepper Flakes
For serving:
- Parsley minced
- Parmesan freshly shredded
- Freshly Cracked Black Pepper
Instructions
To prep the ingredients:
- To get started on this recipe, first prep all of the veggies and shred the cheese.
- Next, get a large pot out and fill it with some salted water, then boil the pasta to package instructions, making sure to reserve 1/3 cup starchy pasta water before draining.
To make the creamy tomato beef pasta:
- In a large skillet on medium heat, add the ground beef, seasoning with 1/2 tsp salt and 1/4 tsp pepper.
- Break the meat up with a spatula as it's cooking and cook until no longer pink, 5-7 minutes.
- Drain and move to a plate covered with foil until ready to use.
- In the same pan with some of that leftover grease, heat oil on medium and sauté the onions until translucent, 2 minutes.
- Add the garlic and cook until fragrant, 1 minute.
- Add the broccoli and cook that for 2 minutes, stirring occasionally, then stir in the tomato.
- Cook the tomatoes for 2 minutes, stirring occasionally, until they become jammy.
- Stir in the tomato paste and allow that to cook for about a minute, this helps to deepen that tomato flavor!
- Stir in the cream and the rest of the seasonings and simmer for 3-4 minutes until slightly thickened.
- Next, turn the heat down to low, and stir in the shredded cheese until melty.
- Add the cooked pasta and beef back into the skillet, stirring to combine.
- Use the hot starchy pasta water to thin the sauce if you feel like it's too thick, stirring in a little at a time. I barely needed any, but the consistency is up to you!
- Remove from heat.
To serve:
- Garnish creamy tomato beef pasta with fresh parsley, parmesan, and freshly cracked black pepper. Enjoy!
Nutrition
Serving: 1.75cupsCalories: 695kcalCarbohydrates: 47gProtein: 31gFat: 2gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 900mgPotassium: 615mgFiber: 2.8gSugar: 5gVitamin A: 413IUVitamin C: 20mgCalcium: 350mgIron: 3.3mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
