🥣 Creamy Parmesan Garlic Beef Bowtie Pasta
Serves: 4–6 | Ready in: 30–35 minutes
🧾 Ingredients:
Main Ingredients:
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12 oz bowtie (farfalle) pasta
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1 tbsp olive oil
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1 lb (450g) ground beef
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Salt & black pepper, to taste
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1 small onion, finely chopped
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3–4 garlic cloves, minced
Creamy Parmesan Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole or 2%)
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1/2 cup heavy cream (or more milk if preferred)
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3/4 to 1 cup freshly grated Parmesan cheese
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1/2 tsp Italian seasoning
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Pinch of red pepper flakes (optional)
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Salt & pepper to taste
Optional Add-ins:
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1 cup baby spinach or peas
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Chopped parsley or basil (for garnish)
👨🍳 Instructions:
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Cook the pasta:
Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. Drain and set aside. -
Brown the beef:
In a large skillet or sauté pan, heat olive oil over medium-high heat. Add ground beef and season with salt and pepper. Cook until browned, breaking it up with a spatula (about 6–8 minutes). Remove excess fat if needed. -
Sauté aromatics:
Add chopped onion and cook until soft, about 3 minutes. Stir in garlic and cook for 1 more minute, until fragrant. -
Make the roux:
Reduce heat to medium. Add butter to the pan. Once melted, stir in flour and cook for 1 minute to eliminate raw flour taste. -
Build the sauce:
Gradually whisk in milk and cream. Simmer gently, stirring constantly, until thickened (about 3–5 minutes). -
Add cheese and seasoning:
Stir in Parmesan, Italian seasoning, red pepper flakes (if using), salt, and pepper. Mix until smooth and creamy. -
Combine & finish:
Add cooked pasta to the skillet and toss to coat in the sauce. Stir in spinach or peas, if using, and cook just until wilted/heated through. -
Serve:
Garnish with more Parmesan and chopped fresh herbs if desired.
🧄 Tips & Variations:
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Swap beef for ground turkey or Italian sausage.
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Add sautéed mushrooms or sun-dried tomatoes for extra depth.
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Use pre-cooked shredded beef for a fancier twist.