Creamy Parmesan Garlic Beef Bowtie Pasta – A Cozy, Cheesy Weeknight Dinner

There’s something undeniably comforting about a bowl of creamy pasta — especially when it’s tossed with tender beef, garlic, and a rich Parmesan sauce. This Creamy Parmesan Garlic Beef Bowtie Pasta is the kind of dish that feels indulgent yet approachable, perfect for busy weeknights or family dinners when you crave something hearty and satisfying.

The combination of savory ground or sliced beef, al dente bowtie pasta (also called farfalle), and a velvety garlic-Parmesan cream sauce creates layers of flavor and texture. The pasta’s unique shape helps it catch the luscious sauce in every fold, while the beef adds protein-rich heft. Finished with a sprinkle of fresh parsley or a dash of cracked black pepper, it’s a one-pot-style meal that comes together with pantry staples but delivers restaurant-worthy flavor.

Ingredients Overview

This recipe uses straightforward, wholesome ingredients that come together to create a rich, garlicky, and cheesy pasta dish with depth and balance.

• Ground Beef or Thinly Sliced Sirloin: Ground beef is quick and easy, but you can also use thinly sliced steak for a more elevated texture. Look for 85–90% lean beef for richness without excess grease.

• Bowtie Pasta (Farfalle): The ridged, butterfly-like shape holds sauce well. You can substitute penne or rotini if needed, but bowties add a playful texture.

• Garlic: Fresh minced garlic is essential for the flavor base — aromatic, pungent, and mellowed as it cooks into the sauce.

• Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds nutty, salty depth. Avoid pre-grated Parmesan as it doesn’t melt evenly.

• Heavy Cream: For a thick, silky sauce. You can substitute with half-and-half or whole milk for a lighter version, though it may not be as rich.

• Beef Broth: Enhances the meaty flavor of the dish and balances the cream.

• Butter & Olive Oil: Butter adds richness; olive oil helps with sautéing the beef and garlic without burning.

• Salt & Cracked Black Pepper: Simple, essential seasonings.

• Optional Add-ins:

  • Red pepper flakes for a touch of heat

  • Baby spinach for added greens

  • Mushrooms for extra umami

  • Onions or shallots to deepen the flavor base

Substitutions:

• Use gluten-free pasta for a gluten-free option.

• Swap beef for ground turkey or chicken for a leaner variation.

• Vegan version: Use plant-based cream, veggie broth, and meatless crumbles.

Step-by-Step Instructions

This dish comes together in about 30–35 minutes, making it perfect for weeknight cooking. Here’s how to do it right:

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.

2. Brown the Beef
   In a large skillet or sauté pan, heat a drizzle of olive oil over medium-high heat. Add ground beef or thinly sliced steak. Season with salt and pepper. Cook until browned and no longer pink, breaking it up with a spoon as it cooks (about 5–7 minutes). Remove and set aside if not using a one-pan method.

3. Sauté Garlic
   In the same pan, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds to 1 minute until fragrant. Be careful not to burn it.

4. Deglaze and Add Broth
   Pour in the beef broth and stir to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.

5. Make the Cream Sauce
   Reduce heat to low and stir in heavy cream. Simmer gently for 3–4 minutes until thickened slightly. Add Parmesan cheese and whisk until smooth. The sauce should be creamy and glossy.

6. Combine Pasta and Beef
   Return cooked beef to the pan, then add the drained pasta. Toss everything together until well coated. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

7. Season and Finish
   Taste and adjust salt and pepper. Add crushed red pepper flakes or chopped herbs (parsley or basil) if desired.

8. Rest and Serve
   Let the pasta sit for 2–3 minutes before serving. This allows the sauce to cling and thicken further.

Tips, Variations & Substitutions

• Freshly Grated Cheese Only: Pre-shredded cheese often contains anti-caking agents and won’t melt as smoothly.

• Don’t Overcook Pasta: Stop at al dente so it can finish in the sauce without getting mushy.

• Add Vegetables: Stir in spinach, sautéed mushrooms, or steamed broccoli during the last few minutes for extra nutrition.

• Make It Spicy: Add a pinch of cayenne or red pepper flakes for a little kick.

• Add Depth with Dijon: A small spoonful of Dijon mustard stirred into the sauce adds a subtle tang and complexity.

Serving Ideas & Occasions

This dish is cozy and flexible — suitable for both quick dinners and casual entertaining.

Serving Suggestions:

• Crusty garlic bread for soaking up extra sauce

• A crisp green salad with lemon vinaigrette

• Steamed green beans or roasted asparagus

Occasions:

• Weeknight dinners with minimal prep

• Potluck-friendly comfort food

• Meal prep — it reheats beautifully

• Casual dinner parties when you want to impress with minimal effort

The creamy texture and rich Parmesan aroma make this a dish people gather around — satisfying and crowd-pleasing.

Nutritional & Health Notes

This pasta is rich and indulgent but can be adapted to different dietary needs:

• Protein-Rich: Thanks to the beef and Parmesan, it’s a filling, high-protein meal.

• Balance with Veggies: Add sautéed spinach or mushrooms to lighten it up.

• Lighter Version: Use half-and-half instead of cream, lean ground beef or turkey, and cut back slightly on cheese.

• Portion Control: A serving of about 1½ cups offers plenty of satisfaction — especially when paired with a side salad or greens.

It’s a good source of calcium and iron, with flexibility to adjust the fat content depending on your ingredients.

FAQs

Q1: Can I use a different type of pasta?
A1: Absolutely. Penne, rotini, or shells also work well — just make sure the pasta has ridges or curves to hold the creamy sauce.

Q2: What’s the best beef to use for this recipe?
A2: Ground beef is easiest, but thinly sliced sirloin or flank steak will give it a more elevated feel. Just be sure not to overcook steak pieces or they may become tough.

Q3: Can I make this dish ahead of time?
A3: Yes. Prepare and store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to loosen the sauce.

Q4: Is this recipe freezer-friendly?
A4: It can be frozen, but the cream sauce may separate slightly. If freezing, undercook the pasta slightly and reheat with added cream or broth while stirring.

Q5: How can I make this dish vegetarian?
A5: Skip the beef and use mushrooms, lentils, or a plant-based meat alternative. Vegetable broth will replace beef broth.

Q6: Can I add more cheese?
A6: You can! A blend of Parmesan and mozzarella will make it extra gooey. Just avoid overloading or it may get too thick or greasy.

Q7: How do I keep the sauce from clumping?
A7: Use freshly grated Parmesan and whisk it in slowly over low heat. High heat or pre-shredded cheese can cause clumping.

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