Quick Pasta with Beef and Avocado – One-Pot Meal

One-pot weeknight pasta with juicy beef, al dente noodles, and creamy avocado. Fast, saucy, and budget-friendly—ready in 30 minutes with simple pantry staples.

When you want a hearty dinner fast, nothing beats a single pot simmering away on the stove, filling the kitchen with cozy aromas. This saucy skillet pasta checks all the boxes: meaty, creamy, bright, and satisfying. It cooks in one vessel, the noodles soak up flavor from the broth and spices, and a last-minute fold of avocado brings cool richness that makes every bite feel luxurious.

You’ll get slurpable, al dente spirals tangled with juicy morsels of beef and a glossy tomato pan sauce. A squeeze of lime lifts the whole dish, and fresh herbs wake it up with a pop of green. Best part? It lands on the table in about half an hour, and the sink stays almost empty.

Why You’ll Love It

• One pot, minimal mess. The pasta cooks right in the sauce, so you skip draining and save on dishes.
• Weeknight fast. From chopping board to plate in roughly 30 minutes.
• Deep, savory flavor. Browning the meat and caramelizing tomato paste build a rich backbone for the sauce.
• Creamy finish without heavy cream. Diced avocado melts slightly into the hot pasta, giving a silky, buttery texture.
• Flexible and forgiving. Use any short pasta, swap the spices, or add veggies you have on hand.
• Budget-friendly. Everyday pantry items and a handful of fresh accents deliver big payoff.
• Kid-pleasing, adult-approved. Mild heat by default with optional kick if you want it.

Ingredients

What you need

• 12 ounces short pasta (penne, rotini, or shells)
• 1 tablespoon olive oil (only if your beef is very lean)
• 1 pound lean ground beef
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1/2 to 1 teaspoon red pepper flakes (optional)
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 3 cups low-sodium beef broth (or water)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
• 1/2 cup grated Parmesan or sharp cheddar
• 1 ripe avocado, diced
• Juice of 1/2 lime
• 1/4 cup chopped cilantro or parsley
• Cherry tomatoes, halved (optional)
• Sour cream or Greek yogurt, for serving (optional)
• Hot sauce, to taste (optional)

Equipment: Wide Dutch oven or deep skillet with lid, wooden spoon, knife and cutting board, measuring cups/spoons.

Yield: 4 generous servings | Total Time: ~30 minutes

Step-by-Step Instructions

1. Preheat the pot. Set a wide Dutch oven or deep skillet over medium-high heat. If your beef is very lean, add a drizzle of olive oil to help it brown.
2. Brown the beef. Add the meat and cook, breaking it apart with a spoon, until no longer pink and lightly seared in spots. If there’s excess fat, spoon off most, leaving about a tablespoon for flavor.
3. Sweat the aromatics. Stir in the diced onion with a pinch of salt. Cook until soft and glossy, 3 to 4 minutes. Add the garlic and red pepper flakes and cook just until fragrant, 30 to 45 seconds.
4. Toast the tomato paste. Push everything to the edges and add the tomato paste in the center. Cook, stirring, for 1 minute until it darkens slightly and smells sweet. This deepens the sauce.
5. Build the sauce. Pour in the diced tomatoes (with their juices) and the beef broth. Season with smoked paprika, cumin, black pepper, and 1 teaspoon kosher salt. Stir in Worcestershire.
6. Add the pasta. Bring the liquid to a lively simmer, then add the pasta. Stir well so the noodles don’t clump on the bottom. Keep the heat at a brisk simmer—not a rolling boil—to reduce splatter.
7. Simmer and stir. Cook 10 to 12 minutes, stirring every 2 minutes to prevent sticking. The pasta should turn tender while the liquid reduces into a saucy, glossy base that clings to each piece.
8. Finish with cheese. Reduce the heat to low and fold in the grated Parmesan or cheddar. It will melt into the sauce, adding a savory, slightly creamy note.
9. Brighten it up. Take the pot off the heat. Gently fold in the diced avocado and lime juice. The heat will soften the edges of the avocado without turning it mushy.
10. Taste and adjust. Add more salt, pepper, or lime to balance. If you love heat, a dash of hot sauce perks things up.
11. Garnish and serve. Shower with chopped cilantro or parsley. Scatter cherry tomatoes for juicy pops of freshness. Serve hot with a dollop of sour cream if you like.
12. Make it yours. Add a handful of spinach in the last minute of cooking, or stir in frozen peas for sweetness. This dish loves add-ins.

Want more quick ideas like this? Browse Easy Weeknight Dinners and our collection of One-Pot Recipes. If you’re fine-tuning technique, the guides at Food Network are a great reference too.

Expert Tips

• Mind the simmer. A lively simmer cooks pasta evenly and reduces the liquid into a silky sauce. If it’s boiling hard, lower the heat to avoid scorching.
• Stir like you mean it. Stir every couple of minutes in the first half of cooking to keep noodles from sticking to the pot and to each other.
• Salt in layers. Season the beef, then the sauce, then finish at the end. Layering gives you a seasoned, not salty, result.
• Add avocado at the end. Heat dulls its color and texture. Folding it in off the heat keeps it creamy and bright.
• Choose the right pasta shape. Short, ridged shapes (rotini, shells, penne) hold onto the saucy bits and beef for perfect bites.
• Control the sauce body. If the pot looks dry before pasta is tender, splash in 1/4 cup broth or water. If it’s too soupy, simmer uncovered for 1–2 minutes.
• Make it lighter or richer. Use 90/10 beef for leaner results, or keep a bit more drippings for extra flavor. A small knob of butter at the end adds sheen.
• Food safety first. Cook ground beef thoroughly. For guidance, see recommendations from the USDA.
• Keep it green. If you’re prepping ahead, toss diced avocado with lime and a touch of olive oil, then store in an airtight container with plastic wrap directly on the surface.

Storage

• Fridge: Store leftovers in an airtight container for 3 to 4 days. For the best color, add fresh avocado to individual portions right before serving.
• Reheat: Warm gently on the stovetop over medium-low with a splash of water or broth to loosen the sauce. Microwave in 45-second bursts, stirring between bursts.
• Freezer: Not ideal because avocado can turn grainy. If you must freeze, omit avocado and add it fresh after reheating.
• Meal prep: Keep a small container of lime-dressed avocado in the fridge and spoon it over hot portions as you go.

Variations

• Southwest twist: Swap smoked paprika and cumin for 2–3 teaspoons taco seasoning. Add corn and black beans; finish with Monterey Jack.
• Herby Italian: Use Italian seasoning, basil, and oregano. Stir in a handful of spinach and finish with Parmesan and a drizzle of good olive oil.
• Veg-forward: Add zucchini, bell pepper, or mushrooms with the onions. Fold in arugula or kale at the end for peppery bite.
• Different proteins: Try ground turkey, chicken, or a plant-based crumble. Adjust salt and add a drizzle of oil for leaner meats.
• Dairy-free: Skip the cheese and enrich with 1 to 2 tablespoons olive oil for a glossy sauce. Nutritional yeast can add a savory note.
• Gluten-free: Use a sturdy gluten-free pasta. Watch the liquid; some GF pastas need a touch more broth and gentler stirring.
• Extra creamy: Fold in a spoonful of sour cream or Greek yogurt off heat. It turns the sauce plush without being heavy.
• Citrus swap: Lemon juice works in place of lime for a bright, zesty finish.

FAQ

• Can I cook the pasta separately? You can, but you’ll miss the flavor the noodles absorb in the pot. If you do, reduce the broth to 1 1/2 cups and simmer into a thick sauce before tossing with cooked pasta.
• What pasta shapes work best? Rotini, penne, shells, cavatappi, and gemelli cling to the saucy bits and cook evenly in a one-pot method.
• How do I prevent sticking? Stir frequently early on, keep a lively simmer (not a raging boil), and scrape the bottom as you stir. A wide pot helps.
• Can I make it spicier? Absolutely. Add more red pepper flakes, a spoon of chipotle in adobo, or finish with your favorite hot sauce.
• How do I keep the avocado from browning? Toss with lime and add at the very end. Press plastic wrap onto leftovers or add fresh avocado to each serving.
• Is there a dairy-free option? Yes—skip the cheese and finish with olive oil for silkiness, or try a dairy-free cheese that melts well.
• Can I scale this up? Yes, but use a larger pot and add a bit more liquid as needed. Stir diligently so the pasta cooks evenly.
• What if I don’t have beef broth? Water works. Add a bit more Worcestershire and an extra pinch of salt to boost savoriness.

For more fast favorites, check out 30-Minute Meals and our handy Pantry Essentials guide for stocking shortcuts that make dinner a breeze.

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