Easy One Pot Ground Beef and Broccoli Pasta
This easy One Pot Pasta with Ground Beef and Broccoli is a quick, family-friendly dinner made with simple ingredients, tender pasta, savory ground beef, and fresh broccoli. It's ready in about 30 minutes, cooks in one pot, and has a light, flavorful sauce made without tomato sauce or cream.
Featured Review:
"Hi Stephanie! I made this tonight for dinner and it was soooo good! I was looking for a recipe that had veggies, ground beef and pasta and this did the trick! Man this is good and my whole family ❤️ it!"
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Why You'll Love This One Pot Pasta
I love this recipe for busy nights because the pasta cooks right in the broth, absorbing flavor as it simmers, while the broccoli and tomatoes steam at the end, keeping them bright and tender.
What to know before you make it:
- This is a complete one-pot dinner with pasta, ground beef, and vegetables.
- The broccoli is added at the end so it stays crisp-tender instead of mushy.
- The sauce is naturally light and flavorful, made with broth, pasta starch, and Parmesan.
- You can easily swap the ground beef, vegetables, pasta shape, or seasonings to fit what you have on hand.
What I Love About This One Pot Pasta
This ground beef and broccoli pasta is one of those practical weeknight dinners I come back to often. It's hearty enough for a family meal, flexible enough to use what's in the fridge, and simple enough for nights when you don't want a sink full of dishes.
- It's beginner-friendly: The steps are simple, and once you learn the method, you can adapt it again and again.
- It's made in one pot: The pasta cooks in the same pot as the beef and vegetables, which means fewer dishes and more flavor.
- It's ready in about 30 minutes: Perfect for busy evenings when dinner needs to be quick but still homemade.
- It's lighter than creamy pasta: There's no heavy cream or tomato sauce. The broth, pasta starch, and Parmesan create a light, savory sauce.
- It's easy to customize: Use ground beef, turkey, chicken, or sausage, and swap in vegetables like zucchini, spinach, peas, bell peppers, or mushrooms.
Jump to:
- Why You'll Love This One Pot Pasta
- What I Love About This One Pot Pasta
- Key Ingredients
- How to Make One Pot Pasta with Ground Beef and Broccoli
- Tips for the Best Ground Beef and Broccoli Pasta
- Common Mistakes to Avoid
- Easy Variations
- Storing:
- Reader Tips & Variations
- Recipe FAQs
- Easy One Pot Pasta with Ground Beef and Broccoli
- More Easy Pasta Recipes to Try
- More Easy Ground Beef Dinner Recipes
- 💬 Comments
Key Ingredients
Here's what you need to make this ground beef and broccoli pasta with simple pantry staples:
- Olive Oil: Or any favorite cooking oil, for browning the meat and sautéing the vegetables.
- Ground Meat: Lean ground beef adds rich flavor, but ground turkey, chicken, or Italian sausage also work well, like in our one pot asparagus pasta recipe. For a vegetarian version, simply omit the meat or use plant-based crumbles.
- Vegetables: Onion, mushrooms, broccoli florets, garlic, and cherry or grape tomatoes. Feel free to mix in other veggies like zucchini, bell peppers, spinach, or kale.
- Pasta: Short pasta like penne, macaroni, rotini, or farfalle is ideal. Long pasta (spaghetti, linguine) or gluten-free pasta also works, just adjust cook time as needed.
- Broth or Liquid: Chicken, beef, or vegetable broth adds depth of flavor. You can also use a mix of broth and water.
- Seasoning: Salt, black pepper, and a pinch of red pepper flakes for optional heat.
- Garnishes: Fresh parsley or basil, and a sprinkle of Parmesan cheese for serving.
If you love the combination of beef and broccoli, you might also enjoy my Instant Pot Beef and Broccoli, another quick and satisfying dinner idea.
How to Make One Pot Pasta with Ground Beef and Broccoli
Here's the simple one-pot method that keeps the pasta tender, the beef flavorful, and the broccoli bright and crisp-tender.
Step 1: Sauté the vegetables.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and mushrooms and cook for 3 to 4 minutes, or until softened.
Step 2: Brown the ground beef.
Add the ground beef and cook, breaking it apart with a spoon, until it is no longer pink. Drain excess grease if needed.
Step 3: Cook the pasta.
Stir in the pasta, salt, pepper, and broth. Bring to a boil, then gently press the pasta down so it is mostly submerged in the liquid. Reduce the heat, cover, and cook for 10 to 12 minutes, or until the pasta is al dente. Stir once or twice as it cooks to help prevent sticking.
Step 4: Add the broccoli and tomatoes.
Once the pasta is al dente, remove the lid. Add the broccoli, tomato, garlic, and red pepper flakes to the pasta. Stir and cover the pasta. Turn off the heat and let the pasta and vegetables steam in the residual heat for 5 minutes.
Step 5: Finish and serve.
Once the broccoli is crisp-tender, stir in Parmesan cheese if desired. Garnish with fresh parsley or basil and serve warm.
Tips for the Best Ground Beef and Broccoli Pasta
- Use a large enough pot. A Dutch oven or wide, heavy-bottomed pot gives the pasta room to cook evenly and makes it easier to stir.
- Choose short pasta. Rotini, penne, shells, macaroni, or farfalle work best because they cook evenly and hold the light sauce well.
- Keep the pasta mostly submerged. Before covering the pot, press the pasta gently into the broth. It doesn't have to be completely covered, but it should be mostly in the liquid so it cooks evenly.
- Add the broccoli at the end. This is the key to avoiding mushy broccoli. The residual heat from the pasta is enough to steam it until tender and bright green.
- Adjust liquid as needed. Pasta shapes and brands vary. If the pasta needs more time, add a splash of broth or water. If there is extra liquid, simmer uncovered for 1 to 2 minutes or stir in Parmesan to help thicken the sauce.
Common Mistakes to Avoid
- Adding the broccoli too early. Broccoli cooks quickly, so adding it with the pasta can make it soft and overcooked. Stir it in at the end and let it steam with the lid on.
- Using a pasta shape that cooks too quickly. Very small pasta shapes can become soft before the liquid is absorbed. Short, sturdy shapes like rotini, penne, or shells work best.
- Not stirring the pasta. One-pot pasta benefits from an occasional stir so the pasta cooks evenly and doesn't stick to the bottom of the pot.
- Overcooking after the pasta is tender. Once the pasta is al dente, turn off the heat and let the vegetables finish gently. This keeps the dish fresh, flavorful, and not overdone.
Easy Variations
- Switch the protein: Ground turkey, ground chicken, Italian sausage, or plant-based crumbles can be used in place of ground beef.
- Make it vegetarian: Omit the beef and use vegetable broth. For extra protein, add white beans, chickpeas, or plant-based ground meat.
- Change the vegetables: Try zucchini, bell peppers, spinach, kale, peas, or extra mushrooms. Add quick-cooking greens at the end so they wilt gently.
- Add more flavor: Italian seasoning, oregano, thyme, rosemary, lemon zest, or a squeeze of fresh lemon juice are all delicious additions.
- Make it cheesier: Stir in extra Parmesan or a handful of shredded mozzarella just before serving.
For another quick and flavorful dinner, try my Korean Beef Lettuce Wraps, a fresh and easy ground beef recipe with bold, savory flavor.
Storing:
Leftovers can be stored in an airtight container in the fridge for 3-4 days, making it perfect for lunches throughout the week.
Reader Tips & Variations
Our readers love how versatile this one-pot pasta is! Here are some favorite variations:
- Veggie Mix-Ins: Mushrooms, zucchini, peas, and cherry tomatoes are popular additions.
- Pasta Swaps: Whole grain penne, fusilli, or gluten-free elbows all work beautifully.
- Flavor Twists: One reader used salsa instead of tomatoes for a spicy kick, while another added purple broccoli for a colorful, garden-fresh version.
For a cozy, classic option, my Irish Cottage Pie is another delicious way to use ground beef for a hearty meal.
Recipe FAQs
Short pasta shapes, such as penne, farfalle, shells, or macaroni, work perfectly for this ground beef and broccoli pasta. These shapes hold the sauce well and cook evenly. Just check for doneness and add a splash of broth if the pasta needs extra time to absorb liquid.
Yes! This ground beef pasta recipe with vegetables works well with gluten-free pasta. Since it can cook faster, check a few minutes early to avoid overcooking.
Absolutely. This dish is flexible-try adding mushrooms, zucchini, peas, bell peppers, or spinach alongside the broccoli. It's a great base recipe for pasta recipes with ground beef and vegetables.
Yes! While beef and broccoli pasta is a classic combo, you can substitute ground turkey, pork, or even ground chicken for a lighter version.
Store cooled ground beef pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to bring back the creamy texture.
Yes! This recipe is naturally made without heavy cream or tomato sauce, making it one of those ground beef pasta recipes no cream that's still flavorful thanks to broth, pasta starch, and seasonings.
Yes. Replace the beef with plant-based ground meat or white beans, use vegetable broth, and swap the cheese for a vegan alternative.
Sometimes, different pasta types or brands release less starch, which helps absorb the liquid. If you notice extra liquid, simply simmer for an extra 1-2 minutes or stir in a handful of cheese to thicken the sauce.
Yes! Whole grain pasta, wheat spaghetti (broken into pieces), or even purple broccoli (as one reader shared!) all work great. Just adjust cook times slightly.
Easy One Pot Pasta with Ground Beef and Broccoli
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 onion chopped (about ½ cup)
- 1 (8-oz) mushrooms sliced
- 1 pound lean ground beef
- 8 ounces pasta short pasta like tube, macaroni, etc.
- 3 cups chicken broth or vegetable or beef broth
- 1 teaspoon salt
- 3 cups broccoli florets about 1 large head
- 12 ounces cherry tomatoes halved
- 2 garlic cloves grated, minced, or pressed
- Pinch red pepper flakes
- ½ cup fresh parsley finely chopped
- ½ cup Parmesan cheese grated
Instructions
- Preheat a large Dutch oven or pasta pot over medium heat and add the olive oil. When hot, add the onion and mushrooms; sauté for 3 to 4 minutes, or until softened.
- Add the ground beef and cook until no longer pink, about 5 minutes, breaking it up as it cooks. Stir in the dry pasta, salt, and pepper, then add the broth. Bring to a boil and use a spatula to level the pasta until it is mostly submerged in the liquid.
- Cover and reduce the heat to low. Cook for 10 to 12 minutes, or until the pasta is al dente, stirring once or twice as it cooks to prevent sticking.
- Remove the lid and stir in the broccoli, tomatoes, garlic, and red pepper flakes. Cover the pot, turn off the heat, and let the pasta and vegetables steam in the residual heat for 5 minutes, or until the broccoli is crisp-tender.
- Stir in the fresh parsley and Parmesan cheese, if desired. Serve warm.
Notes
- Pasta swaps: Short pasta (penne, rotini, macaroni, shells) works best. Whole wheat pasta typically requires 1-2 extra minutes of cooking time and may need a splash of additional broth. Gluten-free pasta works well too, but it can cook faster, so start checking early. If using spaghetti or linguine, break in half and stir frequently.
- Veggies: Use about 4-5 cups of vegetables total (broccoli, mushrooms, zucchini, peas, peppers, spinach, etc.). Frozen veggies also work-just stir them in near the end so they don't overcook.
- Protein swaps: Ground turkey, chicken, or pork all work. For vegetarian or vegan versions, try plant-based crumbles, chickpeas, or white beans.
- Too much/too little liquid? If there's extra liquid at the end, simmer uncovered for 1-2 minutes. If it's too thick, add a splash of broth or water to loosen.
- Make it extra savory: Stir in a Parmesan rind while it cooks (remove before serving) or finish with additional grated Parmesan and fresh herbs.
- Storage and Reheating: Refrigerate up to 3 days. Reheat gently with a splash of broth or water to restore creaminess.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Easy Pasta Recipes to Try
- Easy Garden Pasta
- Tortellini Skillet with Meatballs
- Pasta with Zucchini Garlic Butter Sauce
- Roasted Garlic Sausage Pasta
- Linguini with Canned Clam Sauce
- Creamy One Pot Chicken Pasta
More Easy Ground Beef Dinner Recipes
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Thanks for the recipe! It was quick and easy. I added heavy cream at the end for extra creaminess. I had sweet baby broccoli, which paired well with the savory ingredients. Will make again with chicken.
Thank you! Delicious! I made this for my husband and I for a weeknight meal. Easy and fun to make. I had the mushrooms on the side for me. I plan to make again.
This is such a perfect weeknight meal, I'm so happy you enjoyed it!
Delicious and easy made this for my husband and I for a weeknight meal. I kept the mushrooms on the side for me. I will make again. Thank you.
One of best parts of this recipe is how versatile it is, I often add whatever veggies I have in the refrigerator. I'm so happy you enjoyed it!
I have not made this recipe yet!! It sounds great "ONE POT"! I was wondering if you could omit the beef and add towards the end add some shrimp! Only because i have a picky eater who has trouble with ground beef!
Hi Roberta -- adding shrimp is a great idea! This recipe is so versatile that you can almost add whatever ingredients you like or have on hand. If you try it with shrimp, I'd love to hear how it works! (I had a picky eater too 😍).