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Easy Creamy Beef Penne

An easy creamy beef penne pasta made in just under 35 minutes! This is one of those recipes that you will be making all the time. Yes, ALL THE TIME but most importantly you'll fall in love with it. So please don't say I didn't warn you haha.
Welcome back to Young Soul Kitchen where I share tasty, affordable, soul-hitting recipes. Let's get into this easy creamy beef penne.
Course Dinner, Lunch, Main Course
Keyword Beef recipes, Beginner friendly, Comfort food, Dinner, Flavourful, Lazy Lunch, Quick Meals
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 354kcal
Cost £4.98

Equipment

  • Deep pan/Skillet
  • Pot To boil pasta
  • Bowl
  • Knive
  • Chopping board
  • Jug
  • Spatula

Ingredients

  • 300 g Beef mince
  • 2 cups Penne
  • 2 tbs Mascarpone Cheese
  • 1½ tbs Parmsean
  • 1 tbs Tomato puree
  • 2 Carrots
  • 2 Onion
  • 1 Bell pepper
  • 3 Garlic cloves
  • 3 Chillies Optional
  • 1 Stock cube I used 1½ stock cubes but 1 cube works just as well
  • 1 tsp paprika
  • 1 tsp Garlic powder
  • Black pepper to tatse
  • Salt to taste
  • 1 tsp Thyme
  • 1 tbs Olive oil For frying

Instructions

  • On a chopping board, dice up the onions, pepper, chilies, garlic and carrots (don't forget to peel the carrots) Set aside
  • In a bowl, combine the mince, parsley and spices together. Set aside.
  • Bring a pot of water to a boil. Add a bit of olive oil and salt. Once the water starts to boil carefully add the penne pasta. Cook for 10-12 minutes or until cooked. Drain and set aside.
  • In the meantime, crush the stock cube into a jar and mix it with ½ cup of hot water. Stir the cube until it has fully dissolved. Set aside
  • Heat your pan/skillet on medium heat. Fry the vegetables till soft. Take the cooked vegetables out and set them aside in a bowl
  • In the same pan fry the mince until brown or cooked. Take the mince out and set aside in the bowl with the cooked vegetables.
  • Again, in the same pan add the mascarpone cheese, parmesan, tomato puree and a splash of the stock. Mix until there are no lumps.
  • Lower the heat to prevent overcooking the pasta
  • Add all the remaining ingredients into the pan including the stock. Mix until the sauce is thick.

Notes

  • If you pour in too much stock the pasta WILL become overcooked and mushy. So if you have accidentally used too much stock. Take about a ladle of the stock out of the pot. In a separate bowl add the stock and mix it with a tbsp of cornflour. Once this cornflour mix is smooth add it back into the pot and stir. This should thicken the sauce up.