Creamy Beef and Pesto Pasta
This beef and pesto pasta is a special take to the classic Italian pasta dish. I made use of beef to give this meal a savory kick.
Equipment
Blender or Food Processor
Large pot for boiling pasta
12-inch / 30cm skillet or frying pan
Medium mixing bowl
Colander
Instant-read thermometer (optional — for checking beef doneness)
Ingredients
- 1 cup fresh basil leaves - packed, 30g
- ½ cup fresh flat-leaf parsley leaves - packed, 15g
1 tablespoon cashews - unsalted, 10g
¼ cup Gruyère cheese - finely grated, about 30g / 1oz- 1 teaspoon beef bouillon powder - or 1/2 crumbled beef stock cube
2 tablespoons olive oil - 30ml
1 clove garlic - crushed or finely chopped
3 tablespoons heavy cream - also called thickened cream, 45ml- 8 small white button mushrooms - about 150g / 5oz, halved and thinly sliced
18 oz linguine - 500g, or pasta of your choice
1 lb ground beef (minced beef) - minced beef, 450g
½ teaspoon ground black pepper - or to taste
½ teaspoon salt - or to taste- 1 cup reserved pasta water - about 240ml, for tossing with the sauce
Instructions
- Halve each mushroom, then slice thinly. Set aside.8 small white button mushrooms
- Bring a large pot of generously salted water to a rolling boil. Cook the linguine according to packet directions until al dente. Reserve 1 cup (240ml) of pasta water before draining.18 oz linguine, 1/2 teaspoon salt, 1 cup reserved pasta water
- Have the basil, parsley, nuts, cheese, broth powder, garlic and olive oil in a blender, and blend to a relatively smooth mix.1 cup fresh basil leaves, 1/2 cup fresh flat-leaf parsley leaves, 1 tablespoon cashews, 1/4 cup Gruyère cheese, 1 teaspoon beef bouillon powder, 2 tablespoons olive oil, 1 clove garlic
- Add the cream to the mixture and combine again for about 5 seconds.3 tablespoons heavy cream
- Set aside.
- Heat a 12-inch (30cm) skillet over medium-high heat. Add a thin film of olive oil and sauté the sliced mushrooms in a single layer for 3-4 minutes, stirring occasionally, until golden brown.8 small white button mushrooms
- When they are ready, remove them from the pan into a medium-large separate bowl.
- Return the skillet to medium-high heat. Add the ground beef, breaking it into small pieces with a wooden spoon or spatula. Cook for 6-8 minutes until evenly browned with no pink remaining (internal temperature 160°F / 71°C).1 lb ground beef (minced beef)
- Remove the beef from the pan, then add to the bowl with the mushrooms.
- Sprinkle salt and black pepper over the meat and mushrooms and mix it all together.1/2 teaspoon ground black pepper, 1/2 teaspoon salt
- Turn down the heat on the pan.
- Pour the pesto cream sauce into the pan over low heat. Warm gently for 1-2 minutes, stirring constantly — do not let it boil or the cream may split.
- Add the drained linguine to the sauce and toss to coat evenly, adding reserved pasta water a splash at a time until the sauce clings to the pasta in a silky layer.18 oz linguine, 1 cup reserved pasta water
- Top with the mushroom and beef and serve immediately.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The pasta will absorb sauce as it sits — add a splash of cream or pasta water when reheating.
Freezing: Freeze the pesto sauce on its own for up to 3 months. The cooked pasta and beef do not freeze well as the texture deteriorates.
Make-Ahead: Blend the pesto up to 2 days ahead and refrigerate. Brown the beef and mushrooms up to 1 day ahead; reheat in a hot pan to restore crispness.
Substitutions: Swap cashews for blanched almonds, walnuts, or pine nuts. Use Parmesan in place of Gruyère for a sharper, more traditional pesto flavour.
Pro Tip: Reserve 1 cup (240ml) of starchy pasta water before draining. Add it a splash at a time when tossing the linguine with the sauce — it emulsifies the pesto and helps it coat every strand evenly.
Serving Suggestion: Pair with a simple green salad and extra grated Gruyère or Parmesan on top.
Nutrition
Serving: 1servingCalories: 832kcalCarbohydrates: 98gProtein: 44gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 96mgSodium: 574mgPotassium: 814mgFiber: 5gSugar: 4gVitamin A: 1193IUVitamin C: 12mgCalcium: 158mgIron: 5mg
How did this recipe turn out for you?Rate this Recipe !
