Indulgent, rich and full of flavor, this creamy pesto beef pasta recipe is perfect on those chilly evenings! Simple to make with a short list of ingredients, this recipe comes together easily and is guaranteed to leave you satisfied!
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January feels like the longest month ever, and for me, that means comfort food...by the bucket load! This is no time to hit the diet, I'm all about the carbs right now!
This flavorful beef pesto pasta has quickly become one of our favorites over the last few weeks. Quick and simple to make, but the flavors are wonderfully rich and bold thanks to the addition of cream. It's a great weeknight meal, but it's also fancy enough if you want to impress!
The creamy pesto beef sauce comes together in a skillet on the stovetop before being tossed with freshly cooked rigatoni pasta. This is a hearty and delicious dish that is unapologetically indulgent! Perfect for those dark nights!
Be sure to try my Chicken Pesto Pasta and Pesto Chicken Stuffed Pasta Shells too!
Why you will love this recipe!
- Simple: There's nothing complicated about this recipe. Made with accessible ingredients, it comes together pretty quickly and is a great option for any night of the week.
- Make ahead: If you've got a busy week coming up, you can make the sauce ahead of time and just toss it with freshly cooked pasta for a super quick dinner.
- Easy to make your own: I love the simplicity of this recipe, but it's also a great one to add additional ingredients to.
- So delicious! I honestly wish you guys could try this through the screen! I definitely wouldn't be angry if I ordered this in a restaurant!
Ingredients
- Onion and garlic: Fresh is best for this recipe. Finely dice the onion and garlic so that incorporates well with the beef.
- Beef: You can use medium or lean ground beef for this recipe. Lean is the healthier option, but medium will give a richer flavor thanks to the additional fat in it.
- Pasta: I love to make this with rigatoni pasta, but penne or fusilli will work great too.
- Tomato Paste: Just a little helps to add some richness and acidity.
- Pesto: The herby flavors of green pesto work so well in this recipe. Use your favorite store bought sauce.
- Lemon: Lemon zest is optional, but adds a nice brightness to the dish.
- Cream: 35% cream adds an indulgent richness and makes this a comfort food classic!
- Salt and black pepper
How to make this creamy pesto beef recipe
Be sure to scroll down for the full recipe!
- Soften the onions and garlic (photo 1).
- Brown the ground beef (photo 2).
- Add the cream and pesto (photo 3).
- Simmer til thickened (photo 4).
- Add to cooked pasta and serve (photo 5).
Serving Suggestions
I love to serve this pesto beef pasta up with some freshly grated parmesan and fresh herbs like parsley or basil.
It's a filling and hearty meal by itself (especially if you have a large portion!), but you can easily serve a smaller portion with a side of veggies, salad or bread if you like. Try some of these delicious recipes with it:
Recipe Variations
This creamy pasta dish is delicious as it is, but it's easy to make your own too! It's a great dish to add additional veggies to; bell peppers, peas or mushrooms are all great additions.
For simplicity, I use a store bought pesto sauce, but you can use a homemade one too. My pistachio pesto and lemon basil pesto recipes will both work great in this!
Make Ahead, Storage and Reheating
You can make the creamy pesto beef pasta sauce up to 3 or 4 days ahead of time. Keep it covered in the fridge. You can then warm it through on the stovetop and add to cooked pasta to serve.
This is best eaten as soon as it's made, as the pasta can dry out a little, but saying that, leftovers will keep well for 3 or 4 days and can be reheated gently on the stovetop.
This recipe isn't suitable for freezing as it contains cream.
Frequently Asked Questions
I love this with beef and lamb, but ground chicken or turkey will also work great. Make it vegetarian by using a plant based alternative.
You can also use half and half or Greek yogurt in place of the cream, though the taste will alter slightly. This recipe will still turn out well if you omit the cream entirely.
This is an indulgent recipe - and sometimes, that's just what's needed! If you want to reduce calories and fat, be sure to use a lean ground beef and you can also use half the amount of cream and pesto if you prefer.
Warm up your body and soul with this amazingly delicious comfort food dish! With it's rich and bold flavors, this creamy pesto beef pasta is sure to brighten up your day!
Recipe Notes and Tips
- If you want to add in other veggies with the onions, you may need to remove them from the skillet before cooking the beef so that you have enough room. Once the beef is browned, you can mix the veggies back in.
- The cream will take a little while to thicken, so be patient. Stir occasionally so that it doesn't stick.
- Once the cream has thickened, the oil from the pesto will rise to the surface of the skillet. Once tossed with the pasta, this will incorporate really well. You can drain some of the oil if you prefer, but it's so tasty!
More Delicious Pasta Recipes
Creamy Pesto Beef Pasta
Ingredients
- 1 pound rigatoni pasta (454g)
- 1 teaspoon oil (for cooking)
- 1 large onion (finely diced)
- 2 large garlic cloves (finely diced)
- 1 pound ground beef (medium or lean) (454g)
- 1 tablespoon tomato paste
- 1 jar green pesto (9oz / 270ml)
- zest 1 lemon
- 1 cup cream (35%) (236ml)
- salt and black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain and set to one side.1 pound rigatoni pasta
- Place the oil in a large skillet and place on a medium high heat. Once hot, add in the diced onion and garlic, along with a pinch of salt and black pepper. Cook til softened.1 teaspoon oil, 1 large onion, 2 large garlic cloves
- Push the onions and garlic to one side of the skillet, and place in the ground beef, along with ½ teaspoon salt and ¼ teaspoon of black pepper.1 pound ground beef (medium or lean)
- Cook the ground beef, whilst breaking up with a spatula, til no pink is left.
- To the beef, add the tomato paste, pesto, lemon zest and cream. Stir together well and bring the cream to a simmer.1 tablespoon tomato paste, 1 jar green pesto, zest 1 lemon, 1 cup cream (35%)
- Simmer for 15 to 20 minutes til the cream has thickened, stirring occasionally so that the bottom doesn't stick.
- Place the cooked pasta into a large pot and add in the creamy beef. Stir together.
- Serve with a garnish of grated parmesan and fresh herbs like parsley or basil.
Notes
- If you want to add in other veggies with the onions, you may need to remove them from the skillet before cooking the beef so that you have enough room. Once the beef is browned, you can mix the veggies back in.
- The cream will take a little while to thicken, so be patient. Stir occasionally so that it doesn't stick.
- Once the cream has thickened, the oil from the pesto will rise to the surface of the skillet. Once tossed with the pasta, this will incorporate really well. You can drain some of the oil if you prefer, but it's so tasty!
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