Creamy Beef Pumpkin Pasta

5 from 7 votes

This one-pan pasta recipe gets its protein from beef and tons of flavor from fresh rosemary and garlic. And it takes just 30 minutes to make.

Course dinner, lunch, Pasta

Cuisine American, Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 674kcal

Author Mihaela

Get Recipe Ingredients

Heat the oil in a large skillet over medium heat. Sauté the onion, garlic and rosemary for about 1-2 minutes.
Stir in the tomato paste and cook for 1 minute, stirring constantly.
Add the meat and mince it with a wooden spoon as it cooks.
Once the meat is no longer pink, add in the pasta, broth and water. Bring the liquid to a boil over high heat then reduce the heat to medium-low.
Cook, stirring frequently, until the pasta is tender, about 12-14 minutes.
In the last 2 minutes, stir in the pumpkin puree, mascarpone cheese and season with salt and pepper.
Serve the pasta with grated parmesan cheese.

Here are some helpful tips for making this easy ground beef pasta recipe:

The most important thing is to continuously stir the pasta after you add it to the pot. If it sticks to the bottom, it can burn easily.
You'll also want to keep a glass of water nearby as you cook, and add a splash as necessary to loosen up the sauce and prevent sticking.
You can use any short-cut pasta, including gnocchi or another fresh pasta, but if you use fresh pasta, you'll need to shorten the cooking time according to the package instructions.
Do not freeze the cooked pasta, it will become mushy when you defrost it. But you can freeze the sauce and cook the pasta in the sauce when you defrost it on the stove.
This is delicious topped with a sprinkle of parmesan cheese, or a dash of fresh rosemary.
To make it vegan, skip the meat or replace it with small chopped mushrooms, and use a vegan cheese.