Description
This Creamy Parmesan Garlic Beef Bowtie Pasta is a cozy, one-pan weeknight wonder. Tender farfalle is tossed with a velvety garlic–Parmesan cream sauce and savory ground beef. Ready in 30 minutes and endlessly adaptable—perfect for busy nights, fall comfort cravings, or a quick dinner for three.
Ingredients
For the Pasta
- 12 oz bowtie (farfalle) pasta
- 1 tbsp olive oil (optional, for the boiling water)
- Kosher salt for pasta water
For the Beef & Sauce
- 1 lb ground beef (90–93% lean)
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup beef broth (low sodium)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese (plus more for serving)
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper, to taste
Optional Add-Ins
- 1 cup baby spinach or peas
- 1/2 cup shredded mozzarella (extra creamy finish)
- 2 tbsp chopped fresh parsley or basil, for garnish
Instructions
1. Bring a large pot of well-salted water to a boil. Cook bowtie pasta to al dente according to package directions. Drain; drizzle with a little olive oil to prevent sticking.
2. Meanwhile, place a large skillet over medium-high heat. Add ground beef and cook 5–6 minutes, breaking it up, until browned. Season lightly with salt and pepper; drain excess fat if needed.
3. Reduce heat to medium. Add butter, then stir in minced garlic, Italian seasoning, onion powder, and red pepper flakes (if using). Cook 60–90 seconds until fragrant.
4. Pour in beef broth and heavy cream; stir and bring to a gentle simmer. Cook 3–5 minutes until slightly thickened, then stir in Parmesan until melted and smooth.
5. Add drained pasta to the skillet and toss to coat. If using spinach or peas, fold them in now. Adjust consistency with a splash of broth or cream as needed. Season to taste with salt and pepper.
6. Remove from heat. Top with extra Parmesan and chopped parsley or basil. Serve immediately while hot and creamy.
Notes
Make-ahead: Cook pasta 1 minute shy of al dente if planning leftovers.
Storage: Refrigerate up to 4 days in an airtight container. Reheat gently with a splash of milk/cream.
Freezer: Freeze up to 2 months; thaw overnight and reheat slowly.
Lighter swap: Use half-and-half; sauce will be slightly thinner.
Cheesier version: Stir in 1/2 cup mozzarella at the end for extra creaminess.
Protein swaps: Ground turkey or chicken work well; adjust seasoning to taste.
Vegetable boost: Add sautéed mushrooms, bell peppers, or steamed broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 3g
- Sodium: 730mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg