Creamy Beef and Spinach Penne

Name: Creamy Beef and Spinach Penne
Total time: 25 min
Yield: 4 people
Ingredients: 12 oz Penne; 1 lb Ground Beef; 5 oz Spinach; 1 medium Bell Pepper; 1 small Onion; 3 cloves Garlic; 1 cup Heavy Cream; 0.5 cup Parmesan; 1 tbsp Olive Oil; 1 tsp Paprika; 1 tsp Salt; 0.5 tsp Black Pepper

Under 30 MinsStovetopDinnerComfort FoodItalian

Easy

25min

680kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and hearty pasta dish combining savory ground beef, wilted spinach, and bell peppers in a quick parmesan cream sauce.

When you need a dinner that feels like a warm hug but comes together in under 30 minutes, this Creamy Beef and Spinach Penne is the answer. It is a luxurious yet practical dish that makes excellent use of fresh produce and pantry staples. The star of the show is the savory ground beef, browned to perfection, which provides a hearty foundation for the sauce. By pairing the meat with nutrient-dense spinach and the crunch of fresh bell peppers, you create a balanced meal that doesn't compromise on flavor. The magic really happens when you introduce the heavy cream and parmesan cheese; these ingredients melt together to form a velvety, rich coating that clings to every piece of penne. Unlike complicated ragus that simmer for hours, this Creamy Beef and Spinach Penne relies on quick-cooking ingredients to deliver maximum flavor in minimum time. It is versatile enough for a busy weeknight family dinner but elegant enough for a casual date night. Plus, the addition of garlic and onion ensures an aromatic base that fills the kitchen with mouth-watering scents. If you are looking for a way to use up that bag of spinach in the fridge, this Creamy Beef and Spinach Penne is the perfect solution, ensuring no food goes to waste while filling your belly with comfort.

Ingredients

350 g Penne
450 g Ground Beef
150 g Spinach
1 medium Bell Pepper
1 small Onion
3 cloves Garlic
240 ml Heavy Cream
60 g Parmesan
1 tbsp Olive Oil
1 tsp Paprika
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve about 120ml (1/2 cup) of pasta water, then drain.
2
While the pasta cooks, heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.
3
Dice the onion and bell pepper. Mince the garlic. Add the vegetables to the skillet with the beef and sauté for 5 minutes until softened.
4
Season the mixture with paprika, salt, and black pepper.
5
Reduce the heat to medium-low. Pour in the heavy cream and simmer gently for 2-3 minutes until slightly thickened.
6
Stir in the grated parmesan until melted into the sauce.
7
Add the fresh spinach to the skillet and stir until it just begins to wilt.
8
Toss the cooked penne into the skillet, adding a splash of the reserved pasta water if the sauce is too thick. Stir until the pasta is well coated and hot. Serve immediately.

Chef's Tips

•If you don't have heavy cream, you can use half of your sour cream mixed with a little milk, but do not let it boil or it may curdle.
•For extra heat, add a pinch of red pepper flakes with the garlic.

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Recipe By

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