Easy One Pot Creamy Beef And Veggie Pasta Recipe By Tasty

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ONE-POT CREAMY BEEF PASTA



One-Pot Creamy Beef Pasta image

Extra creamy, wildly delicious, and super easy is this one-pot creamy beef pasta. This dish is packed with ample flavor and two different kinds of cheeses...so comforting and weeknight friendly!

Provided by Quin Liburd

Categories     Entrée

Yield 6

Number Of Ingredients 10

2 tablespoons unsalted butter
1 lb ground beef (I use grass-fed)
kosher salt & freshly ground black pepper, to taste
1 teaspoon garlic powder
1 large shallot, finely chopped
1 lb dried short-cut pasta (I use rigatoni)
4 cups (32 ounces) chicken or beef broth
1 cup heavy whipping cream
8 ounces sharp white cheddar cheese, shredded
1 cup freshly grated parmesan cheese, plus more for topping

Steps:

  • In a large stock pot or dutch oven, melt the butter over medium-high heat. Add in the ground beef and use a wooden utensil to break the beef into crumbles. Cook until browned completely, about 6-7 minutes. Then season the beef with salt/pepper- to taste, and garlic powder.
  • Next, add in the shallot, stir together, and continue cooking along with the beef for another 4-5 minutes.
  • Add in the dried pasta and broth. Stir to fully incorporate and place a lid on the pot and allow the pasta to cook through, about 10-12 minutes or until pasta is fully cooked, al dente.
  • Turn off the heat and pour in the cream and both cheeses, stir to fully combine. Let the pasta sit, covered, for at least 10 minutes to allow the sauce and flavors to meld. Then serve and enjoy!

VEGETABLE PASTA - ONE POT!



Vegetable Pasta - One Pot! image

Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.

Provided by Nagi

Categories     Mains

Time 20m

Number Of Ingredients 19

1 tbsp olive oil
2 garlic cloves (, minced)
1 onion (, finely chopped)
2 zucchinis* (, halved lengthwise and cut into sliced 0.8cm / 1/3" slices)
1 red capsicum/bell pepper* (, halved and sliced)
1 cup corn* ((frozen or canned))
1 broccoli* (, broken into bite size florets)
250g/ 0.5lb ziti/penne (, or other short pasta (Note 1))
800 g / 28 oz crushed tomato
1.5 cups / 375 ml vegetable or chicken broth
2 tbsp tomato paste
1 tbsp Italian herb mix ((or other dried herbs))
1 tsp garlic powder
1/2 tsp red pepper flakes ((chilli flakes, adjust spiciness to taste))
1.5 tsp salt
0.5 tsp black pepper
1.5 cups shredded cheese of choice ((Cheddar, tasty, Monterey Jack etc))
Finely chopped parsley ((optional))
Parmesan ((if not using cheese))

Steps:

  • Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
  • Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
  • Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
  • When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
  • Place lid on and cook for 5 minutes.
  • Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
  • Stir through half the cheese (if using). Adjust salt and pepper to taste.
  • Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
  • Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.

Nutrition Facts : Calories 378 kcal, Carbohydrate 72 g, Protein 15 g, Fat 5 g, Sodium 1273 mg, Fiber 11 g, Sugar 16 g, ServingSize 1 serving

ONE POT CREAMY VEGGIE PASTA



One Pot Creamy Veggie Pasta image

This luxurious creamy veggie pasta is made in just one pot - the pasta is cooked right in with the sauce! An easy, crowd-pleasing dinner.

Provided by Becca Heyes

Categories     Main meals

Time 25m

Number Of Ingredients 12

325 g (~ 11 1/2 oz) dried pasta
1 bell pepper, (sliced or diced (I used orange))
~ 5 medium mushrooms, (sliced)
130 g (~ 3/4 cup) frozen peas
125 g (~ 3/4 cup) frozen sweetcorn
700 ml (~ 3 scant cups) milk
400 ml (~ 2 scant cups) vegetable stock
1 tsp dried mixed herbs
150 g cheddar cheese, (grated (~ 1 1/2 cups when grated))
Salt
Black pepper
Fresh chives, (to serve (optional))

Steps:

  • Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
  • Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.

Nutrition Facts : ServingSize 1 portion, Calories 597 kcal, Carbohydrate 76.6 g, Protein 29.9 g, Fat 18.9 g, SaturatedFat 10.2 g, Cholesterol 124 mg, Sodium 398 mg, Fiber 3.4 g, Sugar 11.5 g

CREAMY DAIRY-FREE ONE POT PASTA RECIPE BY TASTY



Creamy Dairy-free One Pot Pasta Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, tomato paste, grape tomato, salt, pepper, vegetable broth, non-dairy milk, dried pasta, fresh spinach, nutritional yeast

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

olive oil, to taste
1 onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 pt grape tomato, halved
salt, to taste
pepper, to taste
2 ½ cups vegetable broth
2 ½ cups non-dairy milk
16 oz dried pasta
5 oz fresh spinach
⅓ cup nutritional yeast

Steps:

  • In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
  • Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
  • Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
  • Season with salt and pepper, than add the vegetable broth, non-dairy milk, and pasta and stir until combined.
  • Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
  • Add the spinach and stir until wilted.
  • Add the nutritional yeast and stir until combined.
  • Remove from heat and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 962 calories, Carbohydrate 123 grams, Fat 40 grams, Fiber 8 grams, Protein 20 grams, Sugar 17 grams

ONE-POT CREAMY CHICKEN BACON VEGGIE PASTA RECIPE BY TASTY



One-pot Creamy Chicken Bacon Veggie Pasta Recipe by Tasty image

Here's what you need: thick cut bacon, chicken breast, seasoned salt, pepper, small onion, asparagus, garlic, fresh spinach, sun-dried tomato, milk, rotini pasta, shredded parmesan cheese

Provided by Camille Bergerson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

5 strips thick cut bacon, sliced
1 lb chicken breast, cubed
1 teaspoon seasoned salt
pepper, to taste
1 small onion, sliced
½ lb asparagus, cut into 1-inch or 2 1/2 cm long pieces
3 cloves garlic, minced
2 cups fresh spinach
⅓ cup sun-dried tomato, roughly chopped
6 cups milk
1 lb rotini pasta
1 ¼ cups shredded parmesan cheese

Steps:

  • In a large pot, crisp the bacon on medium heat.
  • Drain excess grease so there's about 3 tablespoons left in the pot.
  • Add in the chicken, season with half of the seasoned salt and pepper, and cook.
  • Once the chicken is nicely browned, remove it from the pan but leave the bacon.
  • Add in the onion and asparagus. Stir until the onions begin to become translucent.
  • Add the garlic and spinach. Stir until spinach is wilted.
  • Add in the sun-dried tomatoes and season with remaining salt and pepper.
  • Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.
  • Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
  • Stir in chicken and parmesan cheese and mix until cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 787 calories, Carbohydrate 79 grams, Fat 24 grams, Fiber 5 grams, Protein 60 grams, Sugar 19 grams

EASY, ONE POT CREAMY BEEF AND VEGGIE PASTA RECIPE BY TASTY



Easy, One Pot Creamy Beef And Veggie Pasta Recipe by Tasty image

Here's what you need: ground beef, salt, pepper, italian seasoning, spinach, garlic, beef stock, heavy cream, medium zucchinis, green beans, broccoli, fusilli pasta, parmesan cheese

Provided by Melissa Demarijan

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 lb ground beef
salt, to taste
pepper, to taste
2 tablespoons italian seasoning
6 oz spinach
5 cloves garlic, minced
4 cups beef stock
¾ cup heavy cream, divided
2 medium zucchinis
8 oz green beans
6 oz broccoli
8 oz fusilli pasta
parmesan cheese, for garnish

Steps:

  • Add ground beef to a pot on medium high heat, season with salt, pepper, and Italian seasoning, and cook until browned.
  • Add spinach, garlic, and salt and pepper (if needed) and cook until spinach is wilted. Then, add beef stock and bring to a boil until all sides are bubbling.
  • Add ½ cup (120 ml) heavy cream and stir. Then, add zucchini, green beans, broccoli, and pasta and stir until well combined. Cook for 15 minutes or until pasta is cooked and the sauce has thickened, stirring occasionally.
  • Turn off the heat, add remaining ¼ cup (60 ml) heavy cream and stir for a creamier sauce.
  • Remove pot from heat and serve with Parmesan.

Nutrition Facts : Calories 715 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 4 grams, Protein 29 grams, Sugar 13 grams

ONE POT CREAMY BEEF AND VEGGIE PASTA RECIPE BY TASTY



One Pot Creamy Beef And Veggie Pasta Recipe by Tasty image

Here's what you need: ground beef, salt, pepper, italian seasoning, spinach, garlic, beef stock, heavy cream, medium zucchinis, green beans, broccoli, fusilli pasta, parmesan cheese

Provided by Melissa Demarijan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 13

1 lb ground beef
salt, to taste
pepper, to taste
2 tablespoons italian seasoning
6 oz spinach
5 cloves garlic
4 cups beef stock
¾ cup heavy cream, divided
2 medium zucchinis, quartered
8 oz green beans, halved
6 oz broccoli, cut in small pieces
8 oz fusilli pasta
parmesan cheese, for garnish

Steps:

  • Add ground beef to pot on medium high heat and season with salt, pepper and Italian seasoning and cook until browned.
  • Add in spinach, garlic, and additional salt and pepper and cook until spinach is wilted.
  • Add the beef stock and bring to a boil until all sides are bubbling. Then, add ½ cup of heavy cream and stir.
  • Add the zucchini, green beans, broccoli and pasta and stir until incorporated.
  • Cook for 15 minutes or until pasta is cooked and the sauce is thickened, stirring occasionally. If the pasta cooks too soon increase the heat a little and stir until the sauce thickens.
  • Turn off the heat, add ¼ cup heavy cream and stir for a creamier sauce. Remove pot from heat and serve with Parmesan.

Nutrition Facts : Calories 858 calories, Carbohydrate 89 grams, Fat 37 grams, Fiber 5 grams, Protein 35 grams, Sugar 16 grams

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