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Creamy beef and bowtie pasta recipes

Hi friends! 👋
Welcome back to my kitchen. I’m going to show you how to make Creamy Beef and Bowtie Pasta. It’s easy, tasty, and perfect for lunch or dinner.

🧀 Ingredients You Will Need:

• 1 pound ground beef
• 2 cups uncooked bowtie pasta
• 1 cup beef broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup shredded parmesan cheese
• 1 small onion, chopped
• 2 large garlic cloves, minced
• 1 tablespoon olive oil
• 2 teaspoons Adobo seasoning (or any all-purpose seasoning)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ½ teaspoon black pepper
• 1 teaspoon paprika
• Fresh parsley (optional, for garnish)

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👩‍🍳 How to Cook It:

1. Boil the Pasta

• First, boil a big pot of water.
• Add a little salt and cook the bowtie pasta for about 9–11 minutes (check your box for exact time).
• When it’s done, drain the water and set the pasta aside.

2. Cook the Ground Beef

• In a big pan, add the olive oil and let it heat up.
• Add the chopped onion and cook it for 2 minutes.
• Add the minced garlic and cook for 1 more minute.

Now, add your ground beef.

• Break it up into small pieces.
• Add in all your seasonings: garlic powder, onion powder, Adobo, black pepper.
• Mix everything really well and cook until the beef is fully browned.
• Drain the extra grease from the beef and return it to the pan.

3. Make the Creamy Sauce

• Add beef broth to the cooked meat and bring it to a light simmer.
• Next, pour in the heavy cream.
• Stir in the cheddar cheese, parmesan cheese, and paprika.
• Keep stirring until all the cheese melts and the sauce becomes thick and creamy.

4. Mix It All Together

• Add your cooked bowtie pasta to the creamy beef mixture.
• Mix everything well so the pasta is fully coated with the sauce.
• Taste it and add more seasoning if needed.

5. Serve and Enjoy!

• Optional: Sprinkle some fresh parsley on top for a nice touch of color.

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💬 Final Words from Nana

That’s it! Your Creamy Beef and Bowtie Pasta is ready to eat. 🥰
I hope you enjoyed this recipe.

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