Description

A rich and comforting Creamy Beef Pumpkin Pasta combining the heartiness of lean ground beef with the sweet earthiness of pumpkin purée, all simmered together with rosemary, tomato paste, and mascarpone for a velvety sauce. This one-pot pasta dish is perfect for an autumn dinner, providing a creamy and flavorful meal that’s simple to prepare and sure to satisfy.

Ingredients

Scale

Meat and Vegetables

2 medium yellow onions, finely chopped
6–8 cloves garlic, minced or pressed
2 tbsp fresh rosemary, finely chopped
2 lbs (906g) lean ground beef
1 (15 oz / 445g) can pumpkin purée

Pantry Staples and Dairy

2 tbsp (30ml) olive oil
4 tbsp (60g) tomato paste
24 oz (700g) Tubetti or any short-cut pasta
8 cups (1.9L) vegetable or beef broth
2 cups (480ml) water, as needed
½ cup (116g) mascarpone cheese
Sea salt and freshly ground black pepper, to taste
1 cup (100g) grated Parmesan cheese, for serving

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onions and cook until soft and translucent, about 5 minutes, stirring occasionally to prevent browning.
Add Garlic and Rosemary: Stir in the minced garlic and fresh rosemary. Cook for an additional minute until fragrant, taking care not to let the garlic burn.
Incorporate Tomato Paste: Add the tomato paste to the pot and stir for 1 minute to develop its flavor and evenly coat the aromatics.
Brown the Ground Beef: Add the lean ground beef to the pot. Use a spoon to break the meat into small pieces as it cooks. Continue cooking until the beef is fully browned with no pink remaining.
Add Pasta, Broth, and Pumpkin: Stir in the Tubetti pasta, vegetable or beef broth, and pumpkin purée. Bring the mixture to a gentle simmer. Cook for about 10 to 12 minutes, stirring occasionally, until the pasta is tender. Add water as needed during cooking to loosen and balance the sauce’s consistency.
Finish with Mascarpone: Stir the mascarpone cheese into the pot until it melts completely, creating a creamy and smooth sauce. Season with sea salt and freshly ground black pepper according to taste.
Serve: Spoon the creamy beef pumpkin pasta into bowls and generously sprinkle with grated Parmesan cheese before serving hot.

Notes

Use lean ground beef to keep the dish less oily and more balanced.
Adjust the amount of garlic and rosemary based on your flavor preferences.
If you don’t have mascarpone, substitute with cream cheese or heavy cream for a similar creamy texture.
The type of pasta can be any short-cut variety, but Tubetti holds the sauce well.
For thicker sauce, reduce added water; add more water if it becomes too thick while cooking.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on stovetop or microwave.