Stove Top Beef and Penne with Pumpkin Sauce
Transform your weeknight dinner routine with this comforting Stove Top Beef and Penne with Pumpkin Sauce! This hearty, one-pan meal pairs tender penne pasta with savory ground beef, all coated in a rich, velvety pumpkin sauce that's infused with warm spices like nutmeg and cinnamon. The addition of heavy cream and Parmesan cheese gives the dish a luxurious creaminess, while garlic and onion provide the perfect aromatic base. Quick to prepare in just 40 minutes, this recipe is a fusion of cozy autumn flavors and satisfying comfort food. Ideal for busy evenings, it’s a family-friendly meal that’s as easy as it is delicious. Serve it warm, optionally garnished with fresh parsley for a pop of color, and enjoy a pasta dish that balances savory and subtle sweetness in every bite! Perfect for fans of fall-inspired recipes, pasta lovers, and anyone looking to spice up their dinner repertoire.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb ground beef (85% lean)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 0.5 cup chicken or beef broth
- 0.5 cup grated Parmesan cheese
- 0.25 tsp ground nutmeg
- 0.25 tsp ground cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat from the pan.
Stir in the pumpkin puree, heavy cream, and chicken or beef broth. Mix until fully combined and smooth.
Add the grated Parmesan cheese, ground nutmeg, ground cinnamon, salt, and black pepper. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.
Add the cooked penne to the skillet and toss to coat evenly with the pumpkin sauce. Cook for 1-2 minutes to allow the pasta to absorb some of the sauce.
Taste and adjust seasoning if necessary. Remove from heat.
Serve warm, garnished with fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
3515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 3898 mg | 169% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 12.9 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 620 mg | 48% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 2576 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
