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A white bowl filled with ground beef Alfredo pasta next to a large pan.

One-Pan Ground Beef Alfredo Pasta

Caro Jensen
This quick and easy ground beef Alfredo pasta is a cheesy, hearty, and all-in-one meal. Picky eater and busy cook approved!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American, Italian
Servings 6 servings
Calories 629 kcal

Ingredients
 
 

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 small yellow onion finely diced
  • 1 lb ground beef
  • 1 pinch salt
  • 1 garlic clove large
  • 2 cups beef broth
  • 3/4 cup water
  • 8 oz penne dried
  • 1 1/2 cups broccoli florets
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 1 cup parmesan cheese shredded
  • 1/4 pinch salt more if needed
  • 1/8 tsp ground black pepper
  • 1/4 cup parsley chopped

Instructions
 

  • In a large skillet over medium-high heat, heat olive oil and butter over medium heat. Add chopped onion. Cook for 2 minutes until lightly softened.
    1 tbsp olive oil, 2 tbsp butter, 1 small yellow onion
  • Cook ground beef and minced garlic clove for 5-7 minutes until browned.
    1 lb ground beef, 1 garlic clove, 1 pinch salt
  • Add the beef broth, water, and pasta. Bring everything to a rolling boil and cook until the pasta according to package instructions, about 10 minutes.
    2 cups beef broth, 8 oz penne, 3/4 cup water
  • 5 minutes into boiling the pasta, add the broccoli florets and frozen peas. Bring the sauce back up to a low simmer and cook everything until the vegetables are tender and the pasta is al dente. Add more broth if needed (note 1 below). 
    1 1/2 cups broccoli florets, 1 cup frozen peas
  • On a low simmer, add the cream, followed by parmesan cheese. Stir until the cheese has fully melted and the sauce is creamy. Season to taste (note 2 below).
    1 cup heavy cream, 1 cup parmesan cheese, 1/4 pinch salt, 1/8 tsp ground black pepper
  • Serve immediately with chopped parsley.
    1/4 cup parsley

Notes

  1. Adjust consistency: If the sauce gets too dry while you're cooking the pasta, add more beef stock but you don't want too much liquid or the sauce will be too runny. For a thicker sauce later on, add 2 tsp of cornflour mixed 1/4 cup of extra beef stock.
  2. Seasoning: Taste and adjust the seasoning of the sauce at the end as the broth and parmesan cheese can both add a lot of saltiness.

Nutrition

Calories: 629kcalCarbohydrates: 37gProtein: 28gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 120mgSodium: 679mgPotassium: 560mgFiber: 4gSugar: 5gVitamin A: 1368IUVitamin C: 35mgCalcium: 277mgIron: 3mg
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