To create this beef broth pasta, I took some key points from my Pasta Primavera recipe. Instead of using reserve pasta water, I wondered what it would be like if I used broth instead. I expirmented with different flavours and combinations and decided doing beef broth with ground beef packed the most flavour punch.
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Beef Broth Pasta
Ingredients
- 1 package ground beef (Approximately 450g package)
- 1 zucchini, sliced and diced (Or other vegetables of choice)
- 2 cups dry pasta
- 1 ½ cartons low sodium beef broth (Chicken broth also works, but I find beef has more flavour. One carton should be 900 ml)
- salt, pepper, Italian seasoning, garlic powder (to taste)
- 1 small onion, diced optional
- 2-3 cloves garlic, minced optional
Instructions
- In a large skillet, cook the ground beef on medium heat. If you're using onions and garlic, add them before the ground beef. You'll want to cook them on medium heat for about 5-10 minutes or until translucent and fragrant. I season my ground beef with salt, pepper, Italian seasoning, and some garlic powder.
- If you're using vegetables, you can cook them in the same skillet as the ground beef. You can also roast them at 425F for 10-15 minutes and then add them at the end.
- Meanwhile, in a separate pot, bring beef broth to a boil. Add two cups of pasta and cook until al dente or slightly before al dente. DO NOT DRAIN. Remove the pasta pot from the heat.
- Add vegetables to the skillet with the ground beef if you haven't already. Gradually add the pasta and beef broth to the skillet with the beef and vegetables. It may be super liquid at first, but if you keep stirring and let it cook, it'll eventually turn really saucy. If for some reason it doesn't, or you're short on time, you can add flour or cornstarch to thicken it faster.
Notes
This recipe is in my regular dinner rotation. If you’re using regular pasta, it reheats well the next day. It comes together quickly and easily and uses minimal ingredients you probably already have.
This recipe is really versatile, and you can try different flavours. Swap the beef for chicken or tofu. Use veggie broth or chicken broth instead of beef broth. Switch up your vegetables. The possibilities are endless.
Tips and Tricks for Beef Broth Pasta
Slightly Undercook Noodles
You’ll want to cook your pasta al dente or slightly before. This is because it still cooks at the end when you’re waiting for the broth to become more saucy.
Cooking noodles “al dente” is like finding the happy medium. Your pasta isn’t too hard, and it’s also not too mushy either. Your bag or box of noodles will state the proper cook times to achieve the perfect al dente pasta.
Make Sure Your Pot or Skillet Is Large Enough
Since you’re mixing all the ingredients together at the end, you’ll want to make sure you have enough room for all of your ingredients to mix and mingle. I personally prefer a large skillet, but you can also mix it together in the pasta pot once the pasta has been cooked and drained.
Experiment With Different Veggies
Here’s a list of veggies that go well with beef broth pasta. Mix and match to your heart’s content. Below, is a small list to get the gears rolling. If you’d like to get really fancy, here’s a huge list of vegetables complete from A-Z.
- Broccoli
- Carrots
- Cauliflower
- Corn
- Green beans
- Green onions
- Green peas
- Mushrooms
- Parsnips
- Red pepper
- Zucchini
The Side Pieces for Beef Broth Pasta
This dish is quite filling and is a centerpiece in itself. Every recipe needs a “Side Piece” though, so here are a few ideas of things to serve with beef broth pasta.
- Baguette with butter or other spread
- Breadsticks
- Biscuits
- Cheesy bread
- Consommé or other soup
- Crispy buns
- Dinner rolls
- Garden salad
- Garlic bread
Variations for Beef Broth Pasta
- Use gluten-free pasta in place of regular pasta for a gluten-free version
- Swap the ground beef for chicken or tofu
- Instead of beef broth, use bone broth, chicken broth, or veggie broth
- Add in some other spices for extra flavour. A little bit of paprika, thyme, oregano, sage, rosemary, and/or bay leaf go a long way. This recipe works incredible with German spätzle noodles
Vegan Corner
To make a vegan version, omit the ground beef. You can use tofu or just a mixture of vegetables. Swap out the beef broth for vegetable broth.
Tried this with vegetable broth and Turkey meatballs 👌🏻
That sounds amazing! I’ll have to try that. Thanks for the tip 🙂