Creamy Beef & Mushroom Pasta Dinner 🍝🥩🍄
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 12 oz (340 g) penne, rotini, or fettuccine pasta
- 1 lb (450 g) lean ground beef
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz mushrooms, sliced
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 1 cup beef broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- ½ cup reserved pasta water (if needed)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. Brown the Beef
Heat olive oil in a large skillet over medium-high heat.
Add the ground beef and cook for 5–7 minutes, breaking it into crumbles until browned.
Drain excess grease if necessary.
3. Cook the Vegetables
Add the butter to the skillet.
Stir in the mushrooms and onion. Cook for 5–6 minutes, until the mushrooms are golden and the onions are tender.
Add the garlic and cook for 30 seconds, until fragrant.
4. Season the Mixture
Stir in the Italian seasoning, Worcestershire sauce, smoked paprika, onion powder, salt, and black pepper.
Cook for 1 minute, stirring frequently.
5. Make the Creamy Sauce
Pour in the beef broth and bring to a gentle simmer.
Add the heavy cream and cook for 2–3 minutes.
Gradually stir in the Parmesan cheese until melted and smooth.
Add the mozzarella cheese and stir until fully melted.
6. Combine Everything
Return the cooked pasta to the skillet.
Toss until the pasta is evenly coated in the creamy beef and mushroom sauce.
If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.
7. Garnish and Serve
Sprinkle with fresh parsley and extra Parmesan cheese.
Serve hot with garlic bread, a crisp green salad, or roasted vegetables.
Tips for the Best Creamy Beef & Mushroom Pasta
- Use freshly grated Parmesan for the smoothest, creamiest sauce.
- Brown the mushrooms well to develop a rich, savory flavor.
- Don’t overcook the pasta—it should remain slightly firm.
- Add spinach or peas for extra color and nutrition.
- A splash of white cooking wine can be added before the broth for even more depth of flavor.
- Reserve pasta water to easily adjust the sauce consistency.
Frequently Asked Questions
Q: Can I use a different type of beef?
Yes! Ground sirloin, ground chuck, or even thinly sliced steak work wonderfully.
Q: What mushrooms are best?
Cremini (baby bella), white button, or portobello mushrooms all have excellent flavor.
Q: Can I make this recipe ahead of time?
Yes. Prepare it up to a day in advance and reheat gently with a splash of broth or cream.
Q: Can I substitute half-and-half for heavy cream?
Yes, although the sauce will be a little lighter and less rich.
Q: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Q: Can I freeze this pasta?
Yes. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Nutrition Information
Approximate per serving:
- Calories: 640
- Protein: 32g
- Carbohydrates: 48g
- Fat: 36g
- Fiber: 3g
Nutrition information is an estimate and may vary depending on ingredients and serving sizes.
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