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Creamy Beef Pumpkin Pasta

Creamy Beef Pumpkin Pasta: Comfort Food in One Pan

Creamy Beef Pumpkin Pasta is a nourishing one-pan meal that effortlessly combines savory beef and sweet pumpkin into a comforting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Lunch
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Provides fat for sautéing the vegetables and adds richness.
  • 1 medium Yellow Onion Adds sweetness and depth of flavor to the dish.
  • 3 cloves Garlic Enhances flavor; consider using roasted garlic for an extra savory kick.
  • 1 tablespoon Fresh Rosemary Imparts a fragrant herbaceous note; can substitute with thyme or sage.
For the Pasta
  • 1 pound Lean Ground Beef A hearty protein source; feel free to swap with ground turkey or bison for variation.
  • 8 ounces Tubetti Pasta The chosen pasta shape; short-cut pasta like penne or fusilli can work beautifully too.
  • 4 cups Vegetable or Beef Broth Provides moisture and flavor; low-sodium versions are great for balancing the dish.
For the Creamy Sauce
  • 1 cup Pumpkin Purée Adds creaminess and a distinct flavor; butternut squash purée makes a tasty alternative.
  • ½ cup Mascarpone Cheese Contributes creaminess and a slight sweetness; cream cheese is a suitable substitute.
  • to taste Salt Essential for seasoning; adjust to your personal taste.
  • to taste Pepper Essential for seasoning; adjust to your personal taste.
For Topping
  • to taste Grated Parmesan Cheese Perfect for garnishing, adding umami flavor to each bite!

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions for Creamy Beef Pumpkin Pasta
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced yellow onion and sauté for about 2-3 minutes until it is softened and translucent. Toss in 3 minced garlic cloves and 1 tablespoon of chopped fresh rosemary, stirring frequently for another minute until fragrant and inviting.
  2. Stir in 2 tablespoons of tomato paste and cook for an additional minute, allowing it to caramelize slightly.
  3. Add 1 pound of lean ground beef to the skillet, using a wooden spoon to break it up. Cook for about 5-7 minutes until the beef is no longer pink and nicely browned.
  4. Once the beef is browned, stir in 8 ounces of tubetti pasta and 4 cups of vegetable or beef broth. Bring the mixture to a rapid boil, then reduce the heat to medium-low, allowing it to simmer.
  5. Let the pasta cook for approximately 12-14 minutes, stirring frequently to prevent sticking. You’re looking for the pasta to be al dente.
  6. In the last 2 minutes of cooking, stir in 1 cup of pumpkin purée and ½ cup of mascarpone cheese. Mix thoroughly to combine, seasoning with salt and pepper to taste.
  7. Remove your skillet from the heat and transfer the creamy beef pumpkin pasta to serving plates. Sprinkle generously with freshly grated Parmesan cheese.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 75gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. Freeze the sauce separately for up to 3 months for the best results.

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