Can I Use Whole Wheat Pasta Instead of Regular Pasta?

Absolutely. Whole wheat pasta works well. The sauce is so flavorful you might barely notice the difference. Just be mindful that whole wheat varieties can take slightly longer to cook. Keep an eye on the texture so you don’t end up with mush.

How Can I Make This Dish Vegetarian?

You can skip the ground beef and replace it with plant-based crumbles or diced mushrooms. Mushrooms add a hearty, earthy taste that complements the creamy sauce. Add a bit of vegetable broth to keep it moist if needed.

Is There a Way to Make It Dairy-Free?

Definitely. Dairy-free cream alternatives, like coconut milk or almond milk creamers, can be used. Look for unsweetened versions so you don’t accidentally introduce a sugary taste. The sauce might be a touch thinner, but it’s still comforting.

My Sauce Feels Too Thick. What Should I Do?

Add a small ladle of reserved pasta water or a splash of milk to loosen the consistency. Stir thoroughly and taste. Adjust the seasonings if needed. A pinch of salt or pepper can bring the flavors back to center.

Can I Make This in a Slow Cooker Instead?

It’s possible, but you’d need to brown the beef first on the stovetop. After that, transfer the browned beef, onion, and garlic to your slow cooker with the tomatoes, tomato paste, and seasonings. Cook on low for 4–5 hours, add cooked pasta and cream near the end. But truly, Stovetop Creamy Ground Beef Pasta is quickest on the stove!

I’m Worried About Too Much Fat. Any Tips for Lightening It Up?

You can use lean ground beef or ground turkey to reduce fat. Swap heavy cream for half-and-half or an evaporated milk mixture. And try adding more veggies—like spinach, peas, or zucchini—to bulk it out without extra calories.

Stovetop Creamy Ground Beef Pasta

Description

This Stovetop Creamy Ground Beef Pasta is a rich and comforting one-pot meal, perfect for busy weeknights. Featuring tender pasta, savory ground beef, and a creamy tomato-infused sauce, this dish is easy to make and packed with flavor. Ready in under 30 minutes, it’s a family-friendly dinner that delivers on taste and convenience.

Ingredients

1 lb ground beef
3/4 cup heavy/whipping cream
1 (14 oz) can diced tomatoes, undrained
8 oz uncooked pasta (penne, rotini, or shells)
1 tbsp olive oil
1/2 sweet yellow onion, chopped
1 1/2 tsp minced garlic
2 tbsp tomato paste
1/2 tsp Dijon mustard
1/4 tsp Italian seasoning
Salt and black pepper, to taste
Freshly grated Parmesan cheese, optional
Fresh parsley for garnish, optional

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions, then drain and set aside.
Sauté the aromatics: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened.
Brown the beef: Add the ground beef and minced garlic to the skillet. Cook for about 8 minutes, breaking the beef apart until browned. Drain excess fat if needed.
Make the sauce: Stir in the diced tomatoes, tomato paste, Dijon mustard, and Italian seasoning. Let the mixture simmer for 4-5 minutes.
Add the cream: Reduce heat to low and pour in the heavy cream. Simmer for another 3-5 minutes until the sauce thickens slightly.
Combine: Add the drained pasta to the skillet, tossing it well with the sauce. Season with salt and black pepper to taste.
Serve: Garnish with Parmesan cheese and fresh parsley if desired. Serve hot and enjoy!

Notes

Pasta Choice: Penne, rotini, or shells work best for holding the creamy sauce.
Meat Alternatives: Ground turkey or chicken can be substituted for ground beef.
Dairy-Free Option: Use coconut milk instead of heavy cream for a dairy-free version.
Extra Veggies: Add mushrooms, bell peppers, or spinach for additional nutrients.

Nutrition

Serving Size: 1 portion (1/4 of the recipe)
Calories: ~600 kcal
Sugar: ~5g
Sodium: ~750mg
Fat: ~35g
Saturated Fat: ~16g
Unsaturated Fat: ~12g
Trans Fat: ~0.5g
Carbohydrates: ~50g
Fiber: ~4g
Protein: ~30g
Cholesterol: ~90mg

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