One-Pot Creamy Beef and Garlic Butter Pasta Ingredients: -1 lb ground beef -2 tablespoons butter -4 cloves garlic... Recipe in 💬 ⬇️

 

Why One-Pot Creamy Beef & Garlic Butter Pasta Works

• Ease and cleanup: Cooking everything in one pot means fewer dishes.

• Flavor layering: Browning beef builds fond (those browned bits) that deepen flavor. Garlic butter adds richness. The pasta cooks in broth/cream and picks up flavor.

• Creamy texture: The combination of cream (or milk) + cheese + some starch from pasta yields a sauce that clings.

• Flexibility: You can change the pasta shape, cheese types, add vegetables, adjust richness or lightness.

• Comfort food: Rich, creamy, savory — perfect for a cozy dinner.

Many online versions exist (e.g. Evelyn’s Cooking “one‑pot creamy beef and garlic butter pasta”) Evelyn's Cooking, or Tasty by Sophie’s version that adds mozzarella for a cheesy finish tastybysophie.com. I’ll build on those to give you a more expansive, robust recipe.

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Base Version: Ingredients & Yield

This version yields about 4–6 servings (depending on portions). Adjust quantities up/down as desired.

Ingredients

Component	Ingredient	Amount / Notes
Beef & aromatics	Ground beef (80/20 or leaner)	~500 g (≈ 1.1 lb)
	Butter	2–3 tablespoons (≈ 30–45 g)
	(Optional) Olive oil	1 Tbsp, if beef is very lean
	Onion, finely chopped	1 medium
	Garlic cloves, minced	3–5 cloves
	Italian seasoning (or dried oregano + basil)	1 teaspoon
	(Optional) Red pepper flakes	¼ to ½ tsp (for heat)
	Salt & freshly ground black pepper	to taste
Liquid & pasta	Beef broth (or stock)	~2 to 3 cups (≈ 500–750 ml)
	Heavy cream (or milk / half & half)	~1 cup (≈ 240 ml)
	Uncooked pasta (short type recommended)	~300–350 g (≈ 10–12 oz)
Cheese / finish	Grated Parmesan cheese	~½ cup (≈ 50–60 g)
	Shredded mozzarella, fontina, or melting cheese (optional)	~½ cup (≈ 50–60 g)
Garnish / extras	Fresh parsley, chopped	~1–2 Tbsp
	(Optional) Extra cheese for topping	as desired

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Step‑by‑Step Instructions

Here’s how to bring it all together in one pot.

1. Prep & mise en place

• Chop your onion, mince garlic, measure all ingredients, grate cheese.

• Choose a large, deep pot or Dutch oven so pasta can be covered by liquid and stirred.

• If your ground beef is very lean, consider having 1 Tbsp oil on hand to help sautéing.

2. Brown the beef

1. Heat your pot over medium-to-medium-high heat.

2. Add butter (and oil, if using). Let it melt and coat the bottom.

3. Add the ground beef. Break it up with a spatula or wooden spoon.

4. Cook until browned, no longer pink. Let some browning bits (fond) form on the bottom — don’t crowd it.

5. Season with a bit of salt & pepper while browning (this helps flavor the meat).

6. If there’s excess fat, drain off some, leaving a little for flavor.

3. Sauté aromatics

1. Push beef to one side (or remove it temporarily) and in the remaining fat + butter, add chopped onion. Sauté ~2‑3 minutes until softened.

2. Add minced garlic and stir for ~30 seconds, until fragrant (don’t let garlic burn).

3. Mix the onion + garlic with the beef — combine thoroughly.

4. Stir in Italian seasoning, red pepper flakes (if using), and a bit more salt/pepper. Let the spices bloom for a minute.

4. Add liquid & pasta

1. Pour in beef broth, and cream (or milk).

2. Stir to combine and deglaze: scrape the bottom bits (fond) so they dissolve into the liquid.

3. Add the uncooked pasta. Stir to ensure pasta is submerged / mostly covered by liquid.

4. Bring mixture to a gentle boil, then reduce heat to a simmer.

5. Cover partially (lid tilted) or fully, as your pot allows.

6. Cook for ~10–15 minutes (depending on pasta type) — stirring occasionally — until the pasta is al dente and most of the liquid is absorbed or thickened. Add extra broth or cream if it dries too fast.

5. Add cheese & finish

1. Lower heat to gentle. Stir in grated Parmesan (and optional shredded mozzarella) until melted and incorporated.

2. Taste and adjust salt and pepper. If sauce is too thick, loosen with a splash of broth or milk; if too thin, let simmer a minute longer uncovered.

3. Remove from heat and let it rest ~2–3 minutes — this helps the sauce settle and thicken a bit more.

4. Garnish with fresh parsley and extra cheese if desired.

6. Serve

• Serve hot. This is best fresh, but leftovers reheat well (with a splash of milk to loosen).

• Pair with a green salad, garlic bread, or roasted vegetables.

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Narrative Version (Walk‑Along)

Here’s how your cooking session might unfold:

You turn on the stove and place a roomy pot. You chop onion, mince garlic, grate Parmesan. Into the pot, you melt butter, add ground beef, breaking it into crumbles. As it browns, the kitchen starts to smell meaty and savory. You stir occasionally, letting browned bits collect.

Once browned, you push meat aside and sauté onion until soft, then garlic for its fragrance. You sprinkle in Italian herbs and a few red pepper flakes for just a hint of heat. You pour beef broth and cream over everything, stirring to deglaze the pot — bits lift, colors swirl.

You add uncooked pasta, pressing it into the liquid, then bring it to boil, then lower heat. Over the next 10 minutes, you stir now and then, watching pasta absorb the sauce. The pot becomes creamy, the aroma almost addictive.

Once the pasta is tender, you stir in grated Parmesan (and optional mozzarella). The cheese melts into silky sauce. You let it rest a couple minutes, garnishing with parsley. You ladle into bowls; each forkful is creamy, cheesy, garlicky, hearty — comfort in a bowl.

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Variations & Customizations

This is a base — here are many tweaks you can make:

Protein swaps / additions

• Use ground turkey, chicken, or lamb instead of beef.

• Add Italian sausage, chorizo, or bacon bits for extra flavor.

• Add cooked shrimps near end for surf & turf effect.

Cheese & dairy adjustments

• Use half-and-half, light cream, or milk to reduce richness, though sauce will be lighter.

• Use other melting cheeses: Gouda, Fontina, Gruyère, or cheddar in mix.

• Add cream cheese or mascarpone for extra silkiness.

• Omit cream entirely and rely on milk + cheese + broth (more delicate) — this is sometimes done in lighter versions.

Pasta & starch changes

• Use any short pasta: penne, fusilli, rigatoni, shells.

• Use whole wheat or gluten‑free pasta; check cook times and liquid absorption.

• Use rice, orzo, or small grains (with adjustments to liquid and cooking time).

• Use broken spaghetti / linguine if you like long strands in one pot.

Vegetables & mix-ins

• Add spinach, kale, mushrooms, bell peppers, or zucchini. Add them mid-cook so they don’t overcook.

• Stir in sun-dried tomatoes, olives, or roasted red peppers for complexity.

• For crunch, top with toasted breadcrumbs or crushed nuts after plating.

Spices & flavor enhancers

• Add smoked paprika, nutmeg, or cayenne for depth or heat.

• Stir in Worcestershire sauce, soy sauce, or mustard (Dijon) for umami boost.

• Use fresh herbs (thyme, basil, rosemary) in addition to Italian seasoning.

• Add a splash of white wine when deglazing to lift flavor.

Light / diet versions

• Use lower-fat meat, diminish butter, use skim milk + more cheese.

• Use vegetable broth or bone broth in place of beef broth.

• Omit or reduce cheese; add nutritional yeast for flavor (for vegan or lighter version).

• Use a thickener (e.g. a bit of cornstarch slurry) to help sauce cling when dairy is lighter.

Make-ahead & storage

• You can prepare through step 4 (cook beef + aromatics + liquids + pasta) ahead, refrigerate, then reheat and add cheese just before serving.

• Leftovers keep ~2–3 days in fridge. Reheat gently (stovetop or microwave) with splash of milk or broth to loosen.

• Freeze portions (without cheese) — thaw, reheat, stir in cheese fresh.

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Tips, Troubleshooting & Common Issues

Problem	Likely Cause	Solution
Sauce too thin / watery	Too much liquid or pasta absorbed less	Let simmer uncovered a minute or two; add more cheese; reduce liquid next time
Sauce too thick / pasta undercooked	Too little liquid or pasta used too much	Add extra broth/milk; reduce cheese; increase cooking time
Pasta sticks to bottom	Lack of stirring, too little liquid	Stir occasionally especially early; ensure pasta submerged; use enough broth
Cheese clumps / grainy	Cheese added too early or overheat	Stir cheese in off heat; grate cheese fresh; avoid boiling sauce after cheese
Taste bland	Not enough seasoning or salt or herbs	Adjust salt and pepper; add fresh herbs or spice; try finishing with acid (lemon juice)
Meat flavor weak	Insufficient browning or season	Brown beef thoroughly; season beef while browning; deglaze bits

Pro tip: When you first pour in the broth/cream, scrape bottom of pot with spatula to lift browned bits (fond) for flavor. Also, let the pasta rest 1–2 minutes off heat so sauce settles.

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Approximate Nutrition & Serving Notes

A rough estimate for one of ~6 servings:

• Calories: ~450–650 kcal (depending on cream, cheese, meat type)

• Protein: ~25–35 g

• Fat: ~20–30 g

• Carbs: ~40–60 g

• Fiber: ~2–5 g

Because it's a rich, indulgent dish, lighter accompaniments (e.g. salad, steamed greens) complement it well.

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Print‑Ready Version (Base Recipe You Can Copy)

One‑Pot Creamy Beef & Garlic Butter Pasta
Yields: 4–6 servings
Time: ~35–45 minutes

Ingredients

• 500 g ground beef

• 2–3 Tbsp butter

• (Optional) 1 Tbsp olive oil (if beef is lean)

• 1 medium onion, finely chopped

• 3–5 garlic cloves, minced

• 1 tsp Italian seasoning

• ¼–½ tsp red pepper flakes (optional)

• Salt & freshly ground black pepper

• 2 to 3 cups beef broth

• 1 cup heavy cream (or milk / half & half)

• ~300‑350 g pasta (penne, fusilli, etc.)

• ½ cup grated Parmesan

• ½ cup shredded mozzarella (optional)

• Fresh parsley, chopped (garnish)

Instructions

1. In a large, deep pot over medium heat, melt butter and (if using) olive oil.

2. Add ground beef; cook, breaking it up, until browned. Drain any excess fat retaining a bit.

3. Add onion; sauté ~2–3 min until softened. Add garlic; cook ~30 sec until fragrant.

4. Stir in Italian seasoning, red pepper flakes, salt & pepper.

5. Pour in beef broth and cream. Stir and scrape up browned bits.

6. Add uncooked pasta; stir to submerge in liquid.

7. Bring to boil, then reduce to simmer. Cover (lid tilted) and cook ~10–15 min, stirring occasionally, until pasta is al dente and sauce thickens.

8. Stir in Parmesan (and mozzarella, if using) until melted and smooth. Adjust seasoning.

9. Remove pot from heat; rest ~2–3 min so sauce settles.

10. Garnish with parsley and serve hot.

Enjoy!

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If you like, I can convert this into metric units (grams / ml), or give you a lighter / dairy‑reduced version, or Moroccan‑ingredient adaptation (what you can find locally). Do you want me to do that next?