Creamy Mushroom & Ground Beef Pasta

Name: Creamy Mushroom & Ground Beef Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian-American
Ingredients: 12 oz (340 g) pasta (rigatoni, penne, or fettuccine); Kosher salt; 2 tbsp olive oil; 1 lb (450 g) ground beef (80/20 preferred); 1 lb (450 g) cremini or button mushrooms, sliced; 1 small onion, finely diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 tsp Dijon mustard (optional); 1 tsp dried thyme (or 1 tbsp chopped fresh); 1/2 tsp black pepper, plus more to taste; Pinch of red pepper flakes (optional); 1/2 cup (120 ml) dry white wine or beef broth; 1 cup (240 ml) heavy cream; 1/2 cup (50 g) grated Parmesan, plus more to serve; 2 tbsp chopped parsley (optional); 1 tbsp butter (optional, for extra gloss)

User·30 min·Serves 4

This is weeknight comfort pasta: browned ground beef and deeply sautéed mushrooms in a silky, peppery cream sauce that clings to every noodle. A splash of pasta water and a little Parmesan turn the sauce glossy without feeling heavy. It’s fast, forgiving, and made in one pan while the pasta boils—perfect for a cozy dinner with a simple green salad or roasted broccoli on the side.

weeknight
comfort food
pasta
one-pan sauce
beef

30 min total · 10 min prep · 20 min cook

820 kcal · 34g protein · 73g carbs · 43g fat total

Large skillet or sauté pan · Large pot · Tongs or a wooden spoon

Ingredients

•12 oz (340 g) pasta (rigatoni, penne, or fettuccine)
•Kosher salt
•2 tbsp olive oil
•1 lb (450 g) ground beef (80/20 preferred)
•1 lb (450 g) cremini or button mushrooms, sliced
•1 small onion, finely diced
•4 cloves garlic, minced
•2 tbsp tomato paste
•1 tsp Dijon mustard (optional)
•1 tsp dried thyme (or 1 tbsp chopped fresh)
•1/2 tsp black pepper, plus more to taste
•Pinch of red pepper flakes (optional)
•1/2 cup (120 ml) dry white wine or beef broth
•1 cup (240 ml) heavy cream
•1/2 cup (50 g) grated Parmesan, plus more to serve
•2 tbsp chopped parsley (optional)
•1 tbsp butter (optional, for extra gloss)

Instructions

Cook the pasta

Bring a large pot of well-salted water to a boil. Cook the pasta to 1 minute shy of al dente. Reserve 1 1/2 cups pasta water, then drain.

Build the sauce

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil, then the ground beef and a pinch of salt. Break it up and brown until you see deep brown bits on the pan and the beef is no longer pink, 6–8 minutes. Transfer beef to a bowl, leaving the fat behind (pour off excess if it’s more than ~2 tbsp).

Add remaining 1 tbsp olive oil and the mushrooms to the same skillet. Spread them out and let them sit undisturbed until they release liquid and start to brown, 4–6 minutes; then stir and continue until most moisture cooks off and edges are golden, 3–5 minutes. (They should smell nutty and look bronzed, not pale.)

Add the onion and cook until softened and translucent, 2–3 minutes. Add garlic and cook 30 seconds, just until fragrant.

Stir in tomato paste, Dijon (if using), thyme, black pepper, and red pepper flakes (if using). Cook 1–2 minutes until the paste darkens slightly and smells sweet.

Add wine (or broth) and scrape up the browned bits. Simmer until reduced by about half, 1–2 minutes.

Lower heat to medium-low. Stir in heavy cream and bring to a gentle simmer (tiny bubbles, not a rapid boil). Add the browned beef back in.

Finish with pasta

Add drained pasta and 1/2 cup reserved pasta water. Toss over medium-low heat until the sauce turns glossy and coats the noodles, 1–2 minutes. Add more pasta water a splash at a time if it tightens.

Off heat, add Parmesan (and butter, if using). Toss until melted and creamy. Taste and adjust with salt, pepper, and an extra pinch of thyme if you like.

Serve hot with more Parmesan and parsley.

Tip: If the sauce looks greasy, it needs more emulsifying—add a splash of pasta water and toss vigorously until it turns silky.

Notes

Mushrooms: Cremini give more flavor than white buttons, but either works. Lighter option: swap heavy cream for 3/4 cup half-and-half plus 1/4 cup pasta water; keep heat gentle to avoid breaking. No wine: use beef broth plus 1 tsp lemon juice or vinegar at the end to brighten. Add-ins: baby spinach stirred in at the end, or peas. Storage: Refrigerate up to 3 days; reheat gently with a splash of water or broth to loosen.

Ingredients

•12 oz (340 g) pasta (rigatoni, penne, or fettuccine)

•Kosher salt

•2 tbsp olive oil

•1 lb (450 g) ground beef (80/20 preferred)

•1 lb (450 g) cremini or button mushrooms, sliced

•1 small onion, finely diced

•4 cloves garlic, minced

•2 tbsp tomato paste

•1 tsp Dijon mustard (optional)

•1 tsp dried thyme (or 1 tbsp chopped fresh)

•1/2 tsp black pepper, plus more to taste

•Pinch of red pepper flakes (optional)

•1/2 cup (120 ml) dry white wine or beef broth

•1 cup (240 ml) heavy cream

•1/2 cup (50 g) grated Parmesan, plus more to serve

•2 tbsp chopped parsley (optional)

•1 tbsp butter (optional, for extra gloss)