Beef Broth Pasta
A quick and easy dinner that requires minimal ingredients. This pasta made with beef broth always hits the spot.
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
Cooks Note: I tried this using German spaetzle noodles and it was incredible!
You'll want to cook the pasta al dente or slightly before because when you add everything together, the pasta will still cook a bit in the sauce. If you cook the pasta too long, it'll start to turn mushy.
You can also add in diced onion and minced garlic right before you cook the ground beef for added flavour.
Any pasta will work, but I find it works a lot better with smaller shapes such as fusilli, penne, rotini, macaroni, etc.
If you're using minced garlic, you can omit the garlic powder.
Experiment with different vegetables. You can either roast them in the oven and then throw everything together at the end or cook them in the skillet with the ground beef.
If you're just starting out with spices, I recommend doing 1/4 teaspoon of salt and pepper, 1/2 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. You can keep adding more to suit your personal taste.
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.
For a gluten-free version, use gluten-free pasta. Be aware that gluten-free pasta doesn't reheat well.
Calories and cooking times are approximate.