Garlic Butter Bowtie Pasta with Beef – Easy Fall Dinner Recipe

There’s something downright magical about the aroma of garlic sizzling in butter, swirling through the kitchen and mingling with the scent of savory beef. The first time I made this Garlic Butter Bowtie Pasta with Beef, I was instantly transported to a cozy autumn evening—the kind where the air gets crisp and you can’t help but crave something comforting and hearty. You know that feeling when dinner is on the stove, everyone starts drifting in, drawn by those mouthwatering smells? Honestly, this dish has that kind of magnetism.

Back in my college days (when I was knee-high to a grasshopper, or at least it feels that way now), I stumbled upon the idea for this recipe while trying to stretch a single pound of ground beef into a meal that could satisfy a crowd. I remember mixing up a batch on a rainy Saturday, just hoping for something warm and filling. The first bite was a revelation—a silky blanket of garlic butter wrapped around tender bowtie pasta and beef, all tied together with a sprinkle of parmesan. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My family couldn’t stop sneaking forkfuls right off the pot (and I can’t really blame them). Even my picky nephew, who usually turns up his nose at anything green or unfamiliar, went back for seconds! Now, every fall, this Garlic Butter Bowtie Pasta with Beef is a staple for family gatherings, gifting leftovers to neighbors, and honestly, just spoiling myself on weeknights. It’s dangerously easy, pure nostalgic comfort, and perfect for potlucks, chilly evenings, or when you need to brighten up your Pinterest dinner board. If you’re after a recipe that feels like a warm hug and delivers every single time, you’re going to want to bookmark this one—I’ve tested it too many times “in the name of research,” of course.

Why You’ll Love This Recipe

I’ve cooked my fair share of pasta dinners, and let’s just say I’ve had some wild successes and a couple of learning moments (like the time I accidentally doubled the garlic—no regrets!). This Garlic Butter Bowtie Pasta with Beef stands out for a handful of reasons that make it an absolute keeper in my kitchen:

• Quick & Easy: Ready in about 30 minutes, this recipe is perfect for busy weeknights or spontaneous comfort food cravings.
• Simple Ingredients: No need for fancy grocery runs—you probably have everything you need already.
• Perfect for Cozy Fall Dinners: The rich, buttery sauce and savory beef make this an instant cold-weather staple.
• Crowd-Pleaser: Kids and adults always rave about the flavor (trust me, I’ve seen clean plates and requests for seconds more times than I can count).
• Unbelievably Delicious: The combination of garlic butter and beef with bowtie pasta is comfort food at its finest—creamy, savory, and just plain satisfying.

Here’s the honest truth: most pasta recipes lean on red sauce or cream, but this one gets its magic from a super simple garlic butter base. I blend the garlic right into the melted butter, letting it infuse and mellow (so there’s no harsh bite, just pure flavor). The beef gets browned and seasoned, then folded into the pasta for a perfect balance—no greasy pools, no bland bites. If you’re looking for a way to make a “just pasta” night feel special, this does it. It’s my go-to for stress-free entertaining, and the leftovers taste just as good the next day. You’ll close your eyes after the first forkful, I swear. It’s comfort food with soul—and a little bit of autumn magic.

What Ingredients You Will Need

This Garlic Butter Bowtie Pasta with Beef comes together with a handful of pantry staples and a few fresh touches. The ingredients work together to create bold flavor and a creamy, satisfying texture—no fuss, just simple goodness. Most of these items are easy to substitute if you need to tweak for preferences or allergies.

• Bowtie Pasta (Farfalle): 12 oz (340g), dried (the shape catches all the buttery sauce perfectly)
• Ground Beef: 1 lb (450g), ideally 85% lean (adds hearty flavor and satisfying richness)
• Butter: 4 tbsp (60g), unsalted (lets you control the saltiness—use a good quality butter for best taste)
• Garlic: 5 cloves, minced (fresh is best; jarred works in a pinch, but trust me, you want that punch)
• Yellow Onion: 1 small, diced (adds sweetness and depth to the sauce)
• Low-Sodium Beef Broth: 1/2 cup (120ml) (keeps everything moist and flavorful without overpowering)
• Parmesan Cheese: 1/2 cup (50g), freshly grated (for topping and a bit stirred in—Parmigiano-Reggiano if you can swing it!)
• Fresh Parsley: 2 tbsp, chopped (optional, but adds freshness and color)
• Salt & Black Pepper: To taste (I use about 1/2 tsp salt and 1/4 tsp pepper, but always taste and adjust)
• Red Pepper Flakes: 1/4 tsp (totally optional, for a little kick—leave out if serving kids or spice-averse folks)
• Olive Oil: 1 tbsp (helps brown the beef evenly)

Substitution Tips:

• Swap bowtie pasta for penne, rotini, or shells if you prefer.
• Use ground turkey or chicken for a leaner option.
• Dairy-free butter and vegan parmesan make this recipe allergy-friendly.
• Add extra veggies (like spinach or mushrooms) for some color and nutrition.

I’ve tried a bunch of brands, and for butter, Kerrygold always gives a richer flavor. For pasta, Barilla or De Cecco hold up nicely. If you’re shopping in summer, toss in a handful of fresh basil—honestly, the flexibility is half the fun!

Equipment Needed

You don’t need a fancy kitchen setup to whip up this Garlic Butter Bowtie Pasta with Beef. Here’s what I use every time:

• Large Pot: For boiling the pasta (a heavy-bottomed one prevents sticking)
• Large Skillet or Sauté Pan: For browning beef and making the garlic butter sauce (nonstick or stainless steel both work)
• Colander: For draining pasta (if you’re like me, you’ve melted a cheap one before—metal lasts longer)
• Wooden Spoon or Heatproof Spatula: For stirring everything together
• Chef’s Knife and Cutting Board: For chopping garlic, onion, and parsley
• Measuring Cups and Spoons: For the broth, seasonings, and cheese
• Grater: For parmesan (microplane is my favorite—easy to clean too)

If you don’t have a big skillet, a Dutch oven works just as well. I’ve made this recipe in all sorts of pots over the years—honestly, the only thing that’s ever slowed me down is a dull knife! If you’re on a budget, simple stainless steel tools get the job done and last longer with a little TLC (hand-washing keeps them going strong).

Preparation Method

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add 12 oz (340g) bowtie pasta and cook until al dente, about 8-10 minutes. Stir occasionally so nothing sticks. Taste a piece—should be tender but still a bit firm. Drain and set aside, reserving 1/2 cup (120ml) pasta water.
2. Brown the Beef: While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add 1 lb (450g) ground beef. Break up with a spoon and cook until browned, about 5-7 minutes. If there’s excess fat, drain it off (leave a tablespoon for flavor). Season with 1/2 tsp salt and 1/4 tsp pepper, and transfer the beef to a plate.
3. Sauté the Aromatics: In the same skillet, melt 4 tbsp (60g) unsalted butter over medium. Add diced onion and cook 2-3 minutes until softened and translucent. Toss in 5 minced garlic cloves and cook another 30-60 seconds—just until fragrant, not browned. If garlic starts to brown, lower the heat.
4. Build the Sauce: Pour in 1/2 cup (120ml) beef broth, scrape up any browned bits from the bottom (that’s flavor gold!). Let simmer for 2-3 minutes so everything melds together. Sprinkle in 1/4 tsp red pepper flakes if using.
5. Mix Pasta and Beef: Return the cooked beef to the skillet. Add drained pasta and toss everything together gently. If the sauce seems dry, add reserved pasta water a splash at a time until silky. The pasta should glisten and smell buttery and savory.
6. Finish and Serve: Stir in 1/4 cup (25g) parmesan cheese (save the rest for topping) and 2 tbsp chopped parsley. Taste and adjust salt and pepper. If you like a richer finish, add another pat of butter right before serving.
7. Plate and Garnish: Divide onto plates, top with remaining parmesan, and sprinkle with extra parsley. Serve hot and enjoy!

Prep Notes: Don’t rush the garlic—it burns fast. If your sauce thickens too much, use more pasta water to loosen. I’ve learned to always keep a close eye during the final mixing; bowties break easily if you’re too rough (learned that the messy way).

Cooking Tips & Techniques

After making this Garlic Butter Bowtie Pasta with Beef more times than I can count, I’ve picked up a few tricks that guarantee success:

• Salt Your Pasta Water: It’s the only chance you get to season the noodles—don’t skip it! Aim for water “as salty as the sea.”
• Don’t Overcrowd the Pan: When browning beef, give it space so it sears and caramelizes instead of steaming. I once tried doubling the recipe in a tiny pan—ended up with gray, bland meat.
• Mince Garlic Finely: Big chunks can taste harsh. Use a garlic press or microplane for best results.
• Reserve Pasta Water: This starchy liquid is the secret to creamy, clingy sauce. I keep a mug next to the sink so I don’t forget!
• Toss, Don’t Stir: When combining pasta and sauce, use gentle tossing to coat every noodle without breaking them.
• Finish with Cheese: Stirring cheese in at the end gives a creamy finish, but save some for garnish—it looks gorgeous and tastes even better.

If you’re multitasking (which I almost always am), prep garlic and onion while pasta boils, and grate cheese while beef browns. That way, everything comes together quick and easy. My biggest mistake in the early days? Rushing the garlic—patience pays off every time. And don’t be shy about tasting and tweaking seasoning as you go. It’s the little adjustments that make your dinner sing!

Variations & Adaptations

One of the best things about this Garlic Butter Bowtie Pasta with Beef is how easy it is to adapt for different tastes, seasons, and dietary needs. Here are some favorite twists I’ve tried (and loved):

• Vegetarian Version: Swap beef for sautéed mushrooms, lentils, or a plant-based ground. Add extra veggies like zucchini or bell peppers.
• Gluten-Free: Use gluten-free bowtie pasta (Barilla’s is pretty reliable) and double-check your beef broth for hidden gluten.
• Lighter Option: Replace butter with olive oil and use lean ground turkey or chicken. Add baby spinach at the end for a boost of greens.
• Spicy Variation: Stir in chopped sun-dried tomatoes and a dash more red pepper flakes for a kick.
• Cheesy Twist: Mix in 1/2 cup shredded mozzarella or fontina for extra creaminess.

I once added roasted butternut squash and sage in the fall—turned out so cozy and aromatic. For a dairy-free version, swap out the butter and cheese for plant-based alternatives. You can even bake leftovers with a layer of cheese on top for a bubbly casserole-style meal. The possibilities are endless, honestly, so don’t be afraid to experiment!

Serving & Storage Suggestions

This Garlic Butter Bowtie Pasta with Beef is best served piping hot, right off the stove. The buttery sauce coats every noodle perfectly, and the beef stays juicy. I love to pile it up in shallow bowls (makes for a pretty presentation and keeps things warm).

Serving Ideas:

• Pair with a crisp green salad or roasted veggies.
• Warm garlic bread on the side brings everything together.
• A glass of medium-bodied red wine or sparkling water with lemon rounds out the meal.

Storage Tips:

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze in single portions for up to 2 months (thaw overnight in the fridge).
• Reheat gently on the stove with a splash of broth or water—microwave in short bursts if you’re in a hurry.

The flavors deepen overnight, and the sauce thickens a bit—sometimes I add a splash more broth when reheating. If you’re making ahead for a potluck, keep the pasta and sauce separate, combine just before serving, and top with fresh cheese and parsley.

Nutritional Information & Benefits

Each serving (about 1 1/2 cups) of Garlic Butter Bowtie Pasta with Beef provides approximately:

• Calories: 520
• Protein: 26g
• Fat: 22g
• Carbohydrates: 54g
• Fiber: 3g
• Sodium: 540mg

Health Benefits: Ground beef supplies protein and iron, while garlic and onion bring antioxidants and immune-boosting compounds. Parsley adds vitamins A and C. If you opt for whole wheat or gluten-free pasta, you’ll get a fiber boost.

This recipe can be made dairy-free and gluten-free with simple swaps. Just a heads-up: it contains wheat and dairy (cheese, butter), plus beef. As someone who tries to balance comfort food with wellness, I love knowing I can tweak this dish to fit my needs without sacrificing flavor or satisfaction.

Conclusion

If you’re looking for a cozy, crowd-pleasing dinner that brings the flavor and the feels, this Garlic Butter Bowtie Pasta with Beef is worth every forkful. It’s simple, flexible, and just plain delicious—perfect for busy weeknights, holiday gatherings, or chilly fall evenings when you need a bowl of comfort.

Give it a try, and let me know how you make it your own! I love hearing your tweaks and seeing your creations (drop a comment below, share your photos, or pass this recipe along to a friend who needs a little comfort food magic). Happy cooking, and may your dinner table always be full of laughter and good eats!

FAQs

Can I use a different type of pasta instead of bowtie?

Absolutely! Penne, rotini, or shells work just as well. The garlic butter sauce clings nicely to most shapes.

What can I use if I don’t have beef broth?

Chicken broth or vegetable broth are great substitutes. Even water with a pinch of salt will do in a pinch.

How do I make this recipe gluten-free?

Just swap the bowtie pasta for a gluten-free version and double-check your broth for hidden gluten.

Can I prepare this recipe ahead of time?

Yes! Cook everything, cool, and store separately. Reheat gently and combine with fresh cheese and parsley before serving.

What’s the best way to reheat leftovers?

Warm gently on the stove with a splash of broth or water. For microwave, use short bursts and stir often to avoid drying out.

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