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Creamy Beef Pumpkin Pasta

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This 30-minute meal is everything you want in a cozy pasta dish—rich, creamy, and loaded with fall flavor. With pumpkin purée, fresh rosemary, and tender ground beef, it’s hearty, flavorful, and satisfying enough for any night of the week.

Ingredients

Scale

2 tbsp (30ml) olive oil

2 medium yellow onions, finely chopped

6–8 cloves garlic, minced or pressed

2 tbsp fresh rosemary, finely chopped

4 tbsp (60g) tomato paste

2 lbs (906g) lean ground beef

24 oz (700g) Tubetti or any short-cut pasta

8 cups (1.9L) vegetable or beef broth

2 cups (480ml) water, as needed

1 (15 oz / 445g) can pumpkin purée

½ cup (116g) mascarpone cheese

Sea salt and freshly ground black pepper, to taste

1 cup (100g) grated Parmesan cheese, for serving

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.

Stir in garlic and rosemary, cooking for another minute until fragrant.

Add tomato paste and stir for 1 minute.

Add ground beef, breaking it up as it browns. Cook until fully browned and cooked through.

Stir in pasta, broth, and pumpkin purée. Bring to a simmer and cook until pasta is tender, about 10–12 minutes, stirring occasionally. Add water as needed to loosen sauce.

Stir in mascarpone until melted and creamy. Season with salt and pepper to taste.

Serve hot, sprinkled with Parmesan cheese.

Nutrition

Find it online: https://flavorscroll.com/creamy-beef-pumpkin-pasta/