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Ground Beef Pasta Without Tomato Sauce

Creamy pesto ground beef pasta in a steaming bowl, garnished with Parmesan cheese and fresh basil leaves, served alongside crusty bread and cherry tomatoes on a wooden table.
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This delicious and innovative dish combines the rich flavors of ground beef with the fresh, zesty goodness of pesto sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe delivers creamy textures, vibrant colors, and satisfying heartiness. It’s ideal for those looking to break away from traditional tomato-based pasta while still enjoying a comforting meal. Whether you’re following a low-carb diet or simply seeking variety, this recipe is sure to impress!

Ingredients

  • 12 oz pasta (penne, fusilli, or your favorite shape)
  • 1 lb ground beef (80/20 lean-to-fat ratio for best flavor)
  • 2 cups prepared basil pesto (store-bought or homemade)
  • 1 cup grated Parmesan cheese, divided
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved (optional for added color and freshness)
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish (optional)
 

Optional Add-ins:

  • 1/2 cup heavy cream or half-and-half (for extra creaminess)
  • A pinch of red pepper flakes (for a spicy kick)

Instructions

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

  2. Prepare the Ground Beef Mixture:

    • Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3 minutes.
    • Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
    • Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no pink remains, about 5-7 minutes. Season with salt and pepper.
     

  3. Combine Pesto and Cheese:

    • Reduce the heat to low. Stir in the prepared pesto, mixing well with the cooked ground beef. If using heavy cream, add it now for a richer consistency.
    • Sprinkle in 3/4 cup of the grated Parmesan cheese, stirring until melted and incorporated into the mixture.
     

  4. Assemble the Dish:

    • Toss the drained pasta into the skillet with the ground beef and pesto mixture. Mix everything together thoroughly.
    • Fold in the halved cherry tomatoes if using, allowing them to warm slightly in the sauce. Taste and adjust seasoning as needed.
     

  5. Serve and Garnish:

    • Divide the pasta among plates or bowls. Top each serving with the remaining Parmesan cheese and fresh basil leaves for garnish. Serve immediately while hot.

Notes

  • For a dairy-free version, substitute nutritional yeast for Parmesan cheese and use a vegan pesto.
  • To make this dish lower in carbs, replace traditional pasta with zucchini noodles or spaghetti squash.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to restore creaminess.

Nutrition

Find it online: https://yumchefrecipes.com/how-to-make-mouthwatering-ground-beef-pasta-without-tomato-sauce/