My Grandson’s Favorite Dinner
This recipe is a weeknight hero. My grandson Leo requests it every time he visits. He calls it “the good noodle stuff.” I still laugh at that.
It all cooks in one pot. That means less washing up for you. Doesn’t that sound nice? What’s your family’s most-requested meal? I’d love to know.
Why One Pot Matters
Using just one pan is a little life lesson. It teaches us to be clever. We can make something wonderful without a big mess.
This matters because cooking should be fun, not hard. You spend less time cleaning. You get more time eating with people you love. That’s the real goal.
The Magic of Garlic Butter
Let’s talk about that sauce. You melt the butter and add the garlic. Doesn’t that smell amazing? It’s the heart of the whole dish.
Fun fact: Garlic gets sweeter and milder when you cook it gently. That’s why we cook it for just a minute. It makes the flavor cozy, not sharp.
A Little Story About Mustard Powder
You might see mustard powder and pause. I did too, years ago. My friend Martha told me to try it. She was so right.
It doesn’t make things taste like mustard. It just makes the beef taste more beefy. It’s a tiny secret for a big flavor. Do you have a secret ingredient you always add?
Cooking the Pasta Right In
Here’s the best part. You add the dry pasta to the broth. The pasta soaks up all that good flavor as it cooks. Everything becomes friends in the pot.
This matters because every bite is the same. You get a little beef, a little pasta, and that garlic butter in each spoonful. It’s all together, just like a family should be.
The Final Touch
Don’t skip the fresh parsley. I know it’s just a garnish. But that little bit of green makes it look loved. The parmesan cheese adds a salty, happy finish.
Serve it warm right from the skillet. What’s your favorite garnish to sprinkle on top? Fresh herbs, extra cheese, or something else?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 1 pound | |
| Unsalted butter | 3 tablespoons | |
| Garlic, minced | 2 tablespoons | |
| Garlic powder | 1/2 teaspoon | |
| Onion powder | 1/2 teaspoon | |
| Mustard powder | 1/2 teaspoon | |
| Kosher salt | 1/2 teaspoon | |
| Black pepper | 1/4 teaspoon | |
| Chicken broth | 3 cups (24 ounces) | |
| Cavatappi pasta | 8 ounces | |
| Parmesan cheese, grated | 1/2 cup (50 g) | for garnish |
| Fresh parsley, chopped | for garnish |
One Pot, One Story: My Beef and Garlic Butter Pasta
Hello, my dear. Come sit at the counter. Let’s make my cozy pasta. It all cooks in one pan. That means less washing up later. I love that.
This recipe reminds me of my grandson, Leo. He used to call it “the swirly noodle dinner.” He’d watch the pasta soak up all that garlicky broth. Doesn’t that smell amazing? It fills the whole kitchen with warmth. Let’s begin.
Let’s Cook
Can you guess what the mustard powder adds? Tangy flavor or extra heat? Share below!
Three Fun Twists to Make It Yours
Recipes are just friendly suggestions. You can change them up! Here are three ways my family likes to play with this dish. They are all so simple.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This pasta is a full meal by itself. But I love adding a little something extra. A simple green salad with a lemony dressing is perfect. It cuts through the richness. Some garlic bread is never a wrong choice either. Just saying!
What to drink? For the grown-ups, a glass of red wine like a Chianti pairs beautifully. For everyone, a fizzy Italian lemon soda is my go-to. Its sweetness dances with the garlic butter. So refreshing.
Which would you choose tonight? The crisp salad or the warm, buttery bread? I know my pick. I can never resist bread.
Keeping Your Pasta Cozy for Later
Let’s talk about saving some for tomorrow. This pasta keeps well in the fridge. Just pop it in a sealed container for up to four days. You can also freeze it for a month. Use a freezer-safe bag or dish.
Reheating is simple. Add a splash of broth or water to a pan. Warm it on the stove over medium heat. Stir it gently until it’s hot. This brings back the creamy texture.
I once froze a batch for my grandson. He said it tasted just as good later. Batch cooking saves busy nights. It means a warm meal is always ready. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your pasta too dry? The broth absorbed too fast. Just stir in a little more broth or water. Let it warm through. This will make it saucy again.
Is the flavor a bit shy? Do not be afraid of the salt. Seasoning the beef well is key. I remember when I used no salt. The whole dish tasted flat. Tasting as you cook builds confidence.
Is the pasta sticking? Stir it more while it simmers. A good stir every few minutes helps. This ensures every piece cooks evenly. Which of these problems have you run into before?
Your Questions, My Answers
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free pasta. The cooking time might change slightly.
Q: Can I make it ahead?
A: Absolutely. Cook the beef and mix the spices. Store them together until you’re ready.
Q: What if I don’t have mustard powder?
A: You can skip it. A tiny bit of Dijon mustard works too.
Q: Can I double the recipe?
A: You can. Just use a very large pot. This ensures everything cooks evenly.
Q: Any optional tips?
A: Try adding a handful of spinach at the end. Fun fact: The mustard powder is my secret for a little zing! Which tip will you try first?
From My Kitchen to Yours
I hope this recipe finds a spot in your home. It is simple, cozy, and full of flavor. I love seeing your kitchen creations. It makes my day.
Please share your own family dinner stories. Have you tried this recipe? Tag us on Pinterest! I would love to see your version. Happy cooking!
—Grace Ellington.
One Pot Beef and Garlic Butter Pasta
Description
A simple, comforting, and flavorful one-pot meal featuring savory ground beef, garlic butter sauce, and tender pasta, all cooked together for easy cleanup.
Ingredients
Instructions
- In a large skillet over medium heat, cook the ground beef, breaking it up as it browns. Cook for 6-8 minutes, or until no longer pink. Drain excess grease and transfer the beef to a plate; set aside.
- In the same skillet, melt the butter over medium heat. Once melted, add minced garlic. Cook for 1 minute.
- Return the cooked beef to the skillet. Sprinkle in the garlic powder, onion powder, mustard powder, salt, and pepper, stirring to coat everything evenly.
- Pour in the chicken broth, then add the pasta, ensuring it is fully submerged in the liquid. Bring to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Serve warm, garnished with parmesan cheese and fresh parsley.
Notes
- For a richer flavor, use beef broth instead of chicken. You can substitute the cavatappi with any short pasta like penne or rotini.