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Creamy High Protein Beef Pasta taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

One Pot Creamy Tomato Beef PastaNagi

A beefy pasta cooked with Italian seasonings in a creamy tomato sauce. The epitome of homemade comfort food with the convenience of one-pot cooking! Love how the pasta absorbs the flavour of the sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 610 kcal

Equipment

  • 1 Pressure cooker with sealing ring

Ingredients
  

Main ingredients

  • 1 ½ tablespoons olive oil for that nice base flavor
  • 2 cloves garlic finely minced
  • 1 onion finely chopped
  • 500 grams ground beef 1 pound
  • 2 teaspoons Italian herbs to bring some herb-y warmth
  • 2 tablespoons tomato paste for a rich, thick tomato backbone
  • 1 14-ounce can crushed tomatoes or passata
  • ½ teaspoon red pepper flakes if you’re in the mood for a little kick
  • 1 ½ teaspoons cooking salt kosher preferred
  • ½ teaspoon black pepper to season just right
  • 4 cups low sodium chicken stock that’s the broth depth holding it all together

Instructions
 

Instructions

  • Heat up your pressure cooker with the olive oil on medium heat. Wait for it to shimmer.
  • Add your minced garlic and chopped onion. Let them soften till they’re kinda translucent and smelling amazing.
  • Turn up the heat to medium-high then toss in the ground beef. Cook stirring and breaking it apart until browned good.
  • Sprinkle in the Italian herbs, then stir in tomato paste so it coats the beef nice. Then pour crushed tomatoes, sprinkle red pepper flakes if you want, add salt and pepper.
  • Let that all simmer together for about 10 minutes so the flavors start to get chatty.
  • Pour in your chicken stock, then add pasta right on top. That broth depth you got is key so don’t cover pasta completely just yet.
  • Lock your lid down tight with that sealing ring in place. Once the float valve pops up, you know you’re ready. Cook under pressure for 6 minutes.
  • When done, turn off heat and let a natural release happen for about 5-10 minutes to keep everything tender. Then quick release if there’s any pressure left. Stir in the cream just before serving and sprinkle Parmesan and optional parsley on top.

Notes

Serve with Parmesan and parsley. Use short pasta like fusilli or penne.