Ground Beef Pesto Pasta

This ground beef pesto pasta is about getting dinner on the table fast without compromising on taste.

Sauté veggies, brown the beef, stir in pesto, toss with pasta – and you’ve got a meal that’ll win over everyone.

I switch up my pesto pasta based on what my mood is – but more importantly, what's in my fridge/freezer.

Sometimes it's just pasta tossed in a creamy pesto sauce. Other times I change the sauce a bit and throw in some chicken. But when craving a tomatoey taste, this ground beef version right here is what I make.

By the way, if you're looking for a simple creamy (no pesto) pasta recipe, try my truffle rigatoni next.

Ingredient notes

Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

• Pasta – I prefer penne or rigatoni, but sauce-trapping shapes like fusilli and farfalle are good too.
• Cooking oil – to prevent the boiled pasta from clumping. Also used for cooking the sauce. Use olive oil or any neutral-tasting oil of your choice.
• Garlic – should be finely minced or grated. I use a garlic press. Use fresh garlic, not the jarred minced kind you get in stores.
• Onion – yellow, red, white – all kinds work. But it needs to be small in size. Or use two-thirds of a medium onion. Also, chop it finely. You don't want big chunks in the sauce.
• Green bell pepper (aka capsicum) – I've tested this recipe with red, yellow, and orange ones too and all versions came out great. Dice the pepper into small pieces.
• Ground beef (aka beef mince) – if using frozen, make sure it's completely thawed. Lean options can be used, but I like the fuller flavor that comes with a bit of fat. You can always spoon out excess fat that has separated – before adding pasta.
• Salt and ground black pepper – for seasoning the sauce. Reduce the quantity of salt if the tomato paste or pesto you are using contains salt.
• Dried oregano – to add some complexity to the overall taste.
• Crushed red pepper flakes – use more or less depending on your heat tolerance.
• Tomato paste – an easy way to add tomato flavor. But the saltiness of these can vary a lot. If you see salt mentioned in the ingredient list, reduce the quantity of added salt by half. Then when the sauce is ready, taste and adjust.
• Water – for thinning the sauce.
• Sugar – to balance the flavors.
• Basil pesto – I prefer store-bought. It's less hassle and is available year-round. But feel free to make your own. Here's a good pesto recipe by Daniel Gritzer.
• Parmesan – optional, for sprinkling on cooked pasta. Freshly grated is always better than the pre-grated options, taste-wise and in texture.
• Fresh parsley – some chopped leaves for garnishing.

How to make ground beef pesto pasta

Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1: Cook your pasta al dente (see the recipe card below for cooking tips). Meanwhile heat olive oil in a big skillet on medium heat. Add garlic, onion, bell pepper and saute 3 to 4 minutes – or until onions look translucent. Stir constantly.

Step 2: Next add ground beef, salt, pepper, dried oregano and red pepper flakes. Mix well then stir and cook 7 to 10 minutes until the beef has turned brown. Now add tomato paste, water, sugar and mix again. Cook another 3 to 4 minutes –or until the sauce has reduced a little.

Step 3: Turn down the heat to low, add pesto, mix well and leave to simmer a minute or two.

Step 4: Finally add your cooked pasta and gently fold to combine. Let it cook 1 minute so the pasta warms up. Plate the pasta, top with grated parmesan and chopped parsley and serve!

Recipe troubleshooting

• Overcooked pasta – pasta should be cooked al dente and should have a slight bite. Setting a timer is always helpful. If you accidentally overcook, rinse with cold water immediately after draining or it may turn mushy when you mix with sauce.
• Sauce too runny or too thick – add some water if it looks too thick and simmer some more if you want it to thicken.
• Lumpy meat – break the ground beef into small pieces with the back of your spoon or a potato masher as soon as you add it to the skillet. Continue until the consistency looks right.
• More or less salty – different brands of pesto and tomato paste vary in salt content. If not sure of how salty yours are, reduce or omit the added salt in this recipe. Then do a taste test when the sauce is ready and adjust salt if needed.
• Oily sauce – it's completely normal for some oil to surface in this sauce. This can come from beef fat or the pesto. If you see a lot of it, just spoon it out.

Substitutions and variations

• Beef alternatives – ground lamb, turkey or chicken can replace the beef. But the cooking times and taste will vary.
• Different cheese – you can use Romano or Asiago instead of parmesan.
• Other additions – sautéed mushrooms or crispy bacon bits will add more texture and flavor.
• Some greens – add some fresh spinach or arugula to the sauce a minute before you add pasta.
• Wine – consider deglazing your beef (after it has browned) with a splash of red wine. Reduce it a little before adding the tomato paste. Oh and skip the water.
• Creamy variation – pour in a splash of heavy cream after adding the pesto for a creamy touch.
• Sun-dried tomatoes – drain and chop these and then add to the skillet just before you add cooked pasta.
• Fresh basil – swap out the parsley and sprinkle chopped fresh basil on the finished dish, if you have some.

What to serve it with

• Caesar salad – for a refreshing contrast from the tangy dressing and crunchy croutons.
• Bruschetta – toasted slices of baguette topped with a mix of fresh tomatoes, basil, garlic and olive oil – to complement Italian flavors.
• Roasted veggies – think zucchini, cherry tomatoes and/or bell peppers roasted until slightly caramelized.
• Garlic bread – buttery garlic flavor makes a perfect companion for mopping up any leftover pasta sauce.
• Caprese salad – fresh mozzarella, tomatoes and basil, drizzled with a balsamic reduction.

Storage and reheating

• Storage – transfer any leftovers to airtight container and refrigerate for up to 3 days. I avoid freezing as the texture changes but you can freeze for up to a month. Don't forget to move it to the fridge the night before you plan to serve – so it thaws.
• Reheating – to reheat on a stovetop transfer the pasta to a skillet/pan. Add a little water to restore consistency and reheat on low heat for 7 to 10 minutes (lid on). Stir frequently. For reheating a small portion, sprinkle some water, mix and then microwave in 30 second intervals until heated through.

Just so you know

• This recipe is a nod to the iconic pasta bolognese but with a vibrant touch of basil pesto.
• Pesto is said to have originated in northern Italy and the name comes from the Italian verb "pestare" (to crush).
• Ground beef is often referred to as beef mince in many parts of the world – especially in UK and Australia.

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