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Garlic Parmesan Beef Pasta

A comforting and indulgent pasta dish with savory garlic, rich Parmesan cheese, and tender ground beef, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Beef Ingredients
  • 8 ounces pasta (any type such as fettuccine or penne)
  • 1 pound ground beef (Halal certified)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream or a substitute for a lighter version
  • 1 cup grated Parmesan cheese
  • to taste Fresh parsley for garnish (optional)

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Sautéing the Beef
  1. In a large skillet, heat the olive oil over medium heat. Add the ground beef and season with salt, pepper, and onion powder. Cook until browned, breaking it up with a spatula, about 5-7 minutes.
Adding Garlic
  1. Once the beef is cooked, add the minced garlic. Sauté for about 1-2 minutes until fragrant but not burnt.
Combining Cream and Cheese
  1. Reduce the heat to low. Stir in the heavy cream, mixing well to create a creamy sauce. Slowly add the grated Parmesan cheese while stirring to ensure it melts thoroughly.
Tossing with Pasta
  1. Add the drained pasta into the skillet, tossing to coat it with the sauce evenly. If the mixture seems too thick, add a splash of pasta water to facilitate mixing.
Serving
  1. Serve immediately, garnished with fresh parsley if desired.

Notes

Substitutions: If you prefer, you can swap ground beef with ground turkey or chicken for a leaner option while still keeping it Halal. Timing: Keep an eye on the garlic while sautéing; it cooks quickly and can turn bitter if burnt. Avoiding Common Mistakes: Be careful not to overcook your pasta. Aim for 'al dente,' where the pasta is tender yet firm.