Rich, creamy ground beef pasta is a hearty, satisfying, 30-minute meal that the whole family will love! This recipe includes instructions to make this dish dairy-free. I also include substitutions if you'd prefer to make it with full dairy products.
This post contains affiliate links. Please read my policy page for details.
Craving comfort food? Me, too. When the temperature starts to drop and the kids go back to school, my family craves hearty, satisfying comfort food. And I crave meals that can be made in less than 30 minutes.
This pasta dish ticks all the boxes! It comes together quickly so it's perfect for busy fall and winter weeknights. The pasta is mixed with a rich and creamy meat sauce that's made without dairy. And, it's a great dish to make on meal prep day and enjoy throughout the week!
Kitchen Tools and Equipment
You'll need two large pots to make this recipe.
Stockpot - use a large pot like this pasta pot to cook the pasta.
Dutch oven or another large pot to cook the meat sauce - I use my 4-quart Staub Cocotte to make this dish and it's the perfect size.
Once you prep the ingredients, cooking this pasta with beef recipe comes together quickly!
Pasta - choose a pasta shape that can hold all of that creamy meat sauce, such as penne pasta. You can also use rotini, rigatoni, gemelli, or shells.
Olive oil - use the best extra-virgin olive oil you've got.
Onion - yellow onions are preferred but you can use a white onion in a pinch. Do NOT use a red onion in this recipe.
Garlic - this recipe calls for 3 garlic cloves but feel free to reduce that amount or add more, based on your taste preference. I love garlic and find 3 medium-size cloves to be just the right amount!
Ground beef - choose high quality, grass-fed ground beef when possible. Look for an 80/20
Diced tomatoes - Use petite diced tomatoes that will break down faster into a thick sauce.
Tomato paste - you only need a couple of tablespoons to add an extra depth of flavor to this dish. You can also reduce the amount to one tablespoon if you prefer.
Herbs - use ½ teaspoon each of oregano, thyme, and basil
Nutritional yeast - nutritional yeast adds a lovely nutty, cheesy flavor to the dish without adding any cheese!
Dairy-free cheddar cheese shreds - Use your favorite dairy-free cheddar-style shreds alternative.
Salt and pepper - season with kosher salt and pepper to taste.
Parsley - optional, but chopped parsley sprinkled on top of each serving adds a pop of color and bright freshness to the dish.
How to make ground beef pasta
Full measurements and instructions are in the printable recipe card at the bottom of the post. But here is a helpful section to read through first, with extra cooking tips, substitution ideas, and more.
In a large stockpot, boil water and cook the pasta according to package directions.
While the pasta is cooking, make the sauce. Add the olive oil to a large pot or Dutch oven over medium-high heat. One the oil has heated up, add the onions and garlic and sauté for 1 to 2 minutes, just until the onions and garlic are soft.
Add the ground beef to the pot and, stirring regularly, sauté until the meat has browned all around. Once the meat has browned, very carefully drain any excess liquid from the pot over a colander until there is one tablespoon or less of liquid. Return the pot to the stove, and return any meat, onions, and garlic that fell into the colander back into the pot.
Add in the tomatoes, tomato paste, oregano, thyme, basil. Allow the ingredients to cook together over medium heat for 4 to 5 minutes, stirring regularly.
Stir in the coconut milk and nutritional yeast. Stir all of the ingredients well.
Add the cooked pasta to the pot. Then stir in the dairy-free cheddar-style shreds. Continue slowly folding the ingredients into one another to help melt the cheddar shreds until they are fully melted.
Serve immediately, sprinkled with chopped parsley.
Absolutely! Simply substitute equal parts of your favorite dairy products:
- heavy cream in place of coconut cream
- parmesan cheese instead of nutritional yeast
- shredded cheddar cheese in place of the cheddar-style shreds
This recipe tastes best with ground beef. However, you can try ground lamb or ground turkey. If using ground turkey: ground turkey can be dry compared to ground beef, so adding a little extra liquid and seasoning the meat during browning helps.
How to Store Ground Beef Pasta
I use my FoodSaver® VS3110 Food Preservation System to vacuum seal leftovers in these Preserve and Marinate Containers.
These containers are AWESOME! They not only vacuum seal to lock in freshness, but they're also crack- and shatter-resistant AND they're stain- and odor-resistant too! That's a big plus for strong, flavorful and colorful meat sauces like the one in this recipe.
The FoodSaver Preserve and Marinate Containers come in two sizes: 3 cup and 10 cup. I use the 10 cup to hold larger amounts of food that I meal prep for the whole family, or food that I make for parties. The 3-cup containers I use to help leftovers stay fresher longer, and to help my individual meal prep food stay fresher longer.
Meal prep ideas
This recipe usually makes enough to feed my family of four for dinner, plus a few leftovers.
With those leftovers, I'll split them between the containers and add some healthy sides.
Two delicious side dishes to go with this dairy-free creamy beef pasta: Air Fryer Broccoli and cucumber salad. Both provide a nice balance of fresh greens to the hearty, meaty pasta.
SAVE ON FOODSAVER CONTAINERS: You can save money when buying these FoodSaver Preserve and Marinate Containers, and other FoodSaver accessories, online. Use code URBANBLISS25 through 12/31/2021 to save 25% off all regular price items!
What to Serve with Ground Beef Pasta
In addition to the air fryer broccoli and cucumber salad, try serving this recipe with one of these side dishes to complete your meal!
Dairy-Free Creamy Ground Beef Pasta
- 12 ounces pasta
- 2 Tablespoons olive oil
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 (14.5 ounce) can of petite diced tomatoes
- 2 Tablespoons tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 cup coconut cream
- 2 Tablespoons nutritional yeast
- 1 cup dairy-free cheddar-style shreds
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon chopped parsley, for garnish (optional)
- In a large stockpot, boil water and cook the pasta according to package directions.
- While the pasta is cooking, make the sauce. Add the olive oil to a large pot or Dutch oven over medium-high heat. One the oil has heated up, add the onions and garlic and sauté for 1 to 2 minutes, just until the onions and garlic are soft.
- Add the ground beef to the pot and, stirring regularly, sauté until the meat has browned all around. Once the meat has browned, very carefully drain any excess liquid from the pot over a colander until there is one tablespoon or less of liquid. Return the pot to the stove, and return any meat, onions, and garlic that fell into the colander back into the pot.
- Add in the tomatoes, tomato paste, oregano, thyme, basil. Allow the ingredients to cook together over medium heat for 4 to 5 minutes, stirring regularly.
- Stir in the coconut milk and nutritional yeast. Stir all of the ingredients well.
- Add in the cooked pasta and stir together to coat the pasta with the sauce. Add the dairy-free cheddar-style shreds then gently fold the ingredients into each other to help melt the cheddar-style shreds until fully melted.
- Serve immediately, sprinkled with chopped parsley.
More Dairy-Free Recipes:
- Dairy-Free Mac and Cheese
- Dairy-Free Bacon and Shrimp Pasta
- Creamy Pasta and Crispy Mushrooms (Vegan)
- Dutch Oven Pot Roast and Vegetables
- Creamy Vegan Pumpkin Soup
This post is sponsored by FoodSaver. All opinions, photos, and recipes are my own.