This cheeseburger pasta combines juicy minced beef (ground beef) with pasta shells in a creamy, cheesy, slightly tangy sauce. I love to finish it off with chopped gherkins for a proper cheeseburger feel!
Seriously comforting bowl food at its best!
This meal is one that I’ve recently added to my regular list of weeknight dinners. It’s very quick and simple to make but also combines all the flavours of a cheeseburger into a pasta dish. It’s really unique and completely mouthwatering.
That creamy, cheesy, meaty sauce topped with fresh, crunchy, tangy pickles and a little spicy hit of green chilli will leave you craving this dish for weeks!
📋 Ingredients
Pasta Bows (Farfalle) – You can use your favourite pasta shape for this recipe, just cook as per the packet instructions.
Minced Beef – Use lean meat with about 5-10% fat, because the fat content of the dish is increased a far bit once we add the cream and cheese. You can use higher fat mince, but it will be a little oilier.
Italian Herb Mix – This is a ready-made mixture, usually consisting of oregano, basil, marjoram, thyme, rosemary, sage and parsley. If you can’t get hold of it, then a mixture of oregano and thyme works well as a replacement.
Garlic Powder – You can substitute this for garlic salt, just leave out the rest of the salt in the dish.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Start by cooking the pasta as per the packet instructions.
- Whilst the pasta is cooking, fry the onion for a few minutes until softened. Then add in the mince and seasoning and fry until browned. Break up any large chunks of minced beef with the spatula.
- Stir in the seasonings, then add in the stock and simmer.
- Once the pasta is ready, add it to the pan along with the cream, cheese and chopped gherkins. Give it all a good stir and heat until the cheese is melted.
- If you want to make a thinner sauce, add a few splashes of pasta water until you reach your desired thickness.
- Add your desired toppings and it’s ready to serve!
Pro Tip
Add an extra layer of cheese at the end and cook for a further minute, with the lid on, to create a gooey, cheesy layer on top that is just heavenly!
The pickle adds a little extra tang. I like to stir some chopped pickles into the pasta, then sprinkle more on top (along with a finely sliced green chilli) when serving for a refreshing crunch!
Pin this now to find it later
Pin It🍽️ What to serve it with
- I like to serve this with a large chunk of Artisan Bread, or Homemade Garlic Bread.
- If you like some extra veg alongside your pasta dishes, these Garlic Green Beans are perfect!
This is the perfect fill-your-soul dinner!
🍲 More fantastic pasta dishes
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate them right away. It should keep well in the fridge for up to two days.
Reheat in a pan, on the hob, over a medium heat, stirring often. You’ll probably need to add a few splashes of water or stock to loosen up the sauce. Make sure it’s piping hot throughout before serving.
Note: As the dish cools, the pasta will continue to absorb liquid, so the pasta will be a little softer upon reheating.
Yes, you can. The same rules apply as above. Cook, quickly cool, cover and freeze. Defrost in the refrigerator overnight, then reheat as per the instructions above.
This recipe can be doubled up for a crowd or halved for two people, sticking to the same ingredient ratios.
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Cheeseburger Pasta Recipe
Ingredients
- 300 g (10½oz) pasta bows (Farfalle)
- 1 tbsp oil (avocado/rapeseed/olive oil)
- 1 onion peeled and finely chopped
- 500 g (1lb 2oz) minced (ground) beef I use lean mince (about 5 or 10% fat) in this recipe as there's quite a lot of fat in the cream and cheese
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp Italian herb mix
- 1 tsp paprika
- 1 tsp garlic powder/granules or use garlic salt, but leave out the regular salt
- 2 tbsp tomato purée (paste in USA)
- 1 tbsp Worcestershire sauce
- 360 ml (1½ cups) beef stock
- 120 ml (½ cup) double (heavy) cream
- 3 tbsp finely chopped pickled gherkins
- 100 g (1 packed cup) mixed grated (shredded) cheese I use Cheddar and red Leicester
Extra Cheesy topping (optional):
- 100 g (1 packed cup) mixed grated (shredded) cheese I use Cheddar and red Leicester
To Serve:
- 1 tablespoon finely chopped pickled gherkins
- sliced green chilli
Instructions
- Cook the pasta in a large pan of salted boiling water, as per the pack instructions (usually 10-12 minutes), then drain, reserving a cup of the pasta water.300 g (10½oz) pasta bows (Farfalle)
- While the pasta is cooking, heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes, stirring often, until softened.1 tbsp oil, 1 onion
- Turn the heat up to medium-high. Add the minced beef, salt and pepper and cook for 5-6 minutes, stirring often and breaking up any chunks as you go, until the beef is browned.500 g (1lb 2oz) minced (ground) beef, ½ tsp salt, ½ tsp ground black pepper
- Add the Italina herb mix, paprika, garlic powder, tomato puree and Worcestershire sauce. Stir together and cook for a further minute.1 tsp Italian herb mix, 1 tsp paprika, 1 tsp garlic powder/granules, 2 tbsp tomato purée, 1 tbsp Worcestershire sauce
- Add the stock, stir together and bring to a gently boil, then simmer for 5 minutes.360 ml (1½ cups) beef stock
- By now the pasta should be ready. Add the pasta to the pan with the minced beef. Add the cream, chopped gherkins and cheese and stir together, heating through until the cheese has melted.120 ml (½ cup) double (heavy) cream, 3 tbsp finely chopped pickled gherkins, 100 g (1 packed cup) mixed grated (shredded) cheese
- If you want the pasta to be more sauce, add in splashes of the reserved pasta water until it's to your liking.
- If you want a cheesy topping, add more grated cheese on top, place a lid (or some foil) on the pan and cook for a further minute until the cheese melts. (See Notes)100 g (1 packed cup) mixed grated (shredded) cheese
- Remove the lid, and top with extra chopped gherkins, and slices of green chilli, then serve.1 tablespoon finely chopped pickled gherkins
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Nice! Love the crunch of the gherkins!! I halved the cream as I only had single cream available. Loved it. Thank you – will be making again soon 🤩
The best….. most satisfying
OUTSTANDING!! Quick, simple and easy to prepare and now is my new favorite comfort food!!!
I can’t wait to try these delicious.
Diana
Such a tasty dish as always never disappointed 👍😊😊Hi to you both from New Zealand ✈️